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Thai Chicken Curry Soup Recipe

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4.2 from 12 reviews

This Thai Chicken Curry Soup is a comforting and flavorful one-pot meal featuring creamy coconut milk, vibrant Thai red curry paste, tender chicken breast, and delicate rice noodles. Enhanced with fresh herbs and spinach, it is perfect for warming you up during cold weather while delivering a satisfying and aromatic taste experience.

Ingredients

Soup Base

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, sliced into thin strips
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1/4 cup red curry paste
  • 8 cups chicken broth
  • 1 13.5oz can coconut milk

Main Ingredients

  • 2 large cooked chicken breasts, sliced or shredded into small pieces
  • 5oz rice noodles

Herbs and Greens

  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh basil, chopped
  • 3 oz baby spinach
  • 1 lime, juiced

Instructions

  1. Prepare the aromatics: Heat a large dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the diced onion and sliced red bell pepper. Cook them for 3-4 minutes until they start to soften and release their flavors.
  2. Add garlic, ginger, and curry paste: Stir in the minced garlic and grated fresh ginger. Cook for about one minute to release their aroma, then add the red curry paste. Stir continuously for another minute to blend the flavors well.
  3. Add liquids and combine: Pour in the chicken broth and canned coconut milk, stirring constantly to ensure the curry paste dissolves completely without clumping. This creates the flavorful curry soup base.
  4. Add chicken and noodles: Incorporate the cooked chicken breasts and the rice noodles into the pot. Bring the soup to a boil, then reduce the heat to medium and let it simmer for 8-10 minutes, or until the rice noodles are tender and cooked through.
  5. Finish with fresh herbs and spinach: Stir in the chopped cilantro, basil, and baby spinach. Turn off the heat and squeeze in the lime juice for a bright, tangy finish. Let the soup rest for 10 minutes before serving to meld the flavors. Garnish with additional fresh herbs if desired.

Notes

  • The soup will thicken as it cools and sits, so keep some extra chicken broth on hand to thin it out if needed when reheating.
  • Using cooked chicken breasts makes this a quick assembly soup, but you can cook raw chicken directly in the broth for added flavor if preferred.
  • Adjust the amount of red curry paste depending on how spicy you like your soup.
  • Rice noodles cook quickly; be careful not to overcook to prevent them from becoming mushy.

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