Print

Easy Thai Chicken Curry Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

This Easy Thai Chicken Curry Soup is a quick and comforting dish packed with vibrant flavors from Thai red curry paste, ginger, garlic, and fresh herbs. Using leftover or rotisserie chicken, it incorporates creamy coconut milk and tender rice noodles for a satisfying meal that’s perfect for any day of the week.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped finely
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 4 heaping tablespoons Thai red curry paste
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime

Main Ingredients

  • 3.5 ounces uncooked rice noodles (preferably thicker 3 mm Thai Kitchen stir fry noodles)
  • 1 (13.5 ounce) can full fat coconut milk
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)

Herbs and Garnishes

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste
  • Salt and pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and sauté for 5 minutes, stirring occasionally until softened and translucent.
  2. Add ginger, garlic, and curry paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release their fragrant flavors, stirring continuously to avoid burning.
  3. Add liquids and noodles: Pour in chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles. Increase the heat to high and bring the soup to a gentle boil.
  4. Add coconut milk and chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes to allow flavors to meld and the noodles to cook through.
  5. Finish with fresh herbs: Stir in torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
  6. Serve: Serve the soup immediately with lime wedges on the side if desired. Note that the noodles will continue to absorb liquid if left sitting; add extra chicken broth when reheating leftovers to maintain soup consistency.

Notes

  • To save prep time, start sautéing the onions while preparing other ingredients and chop herbs during the simmering process.
  • Rice noodles vary in thickness and packaging. Using about 3.5 ounces of thicker noodles is ideal; adjust according to preference.
  • Thai Kitchen red curry paste is recommended for a flavorful but balanced spice level. Reduce the amount if using a hotter curry paste to avoid overpowering spiciness.
  • This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
  • Add more chicken broth when reheating to loosen the soup if noodles absorb too much liquid.

Find it online: https://marthatasty.com/easy-thai-chicken-curry-soup-recipe/