Description
This Thai Chicken Curry Soup is a flavorful and comforting dish featuring aromatic red curry paste, creamy coconut milk, and tender shredded chicken, all simmered with rice noodles and fresh herbs for a vibrant and satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 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
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken
Herbs and Garnishes
- Fresh basil, torn
- Fresh cilantro, chopped
- Chopped scallions
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat and sauté the finely chopped onion for about 5 minutes until softened and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated ginger, minced garlic, and Thai red curry paste and cook for 30 seconds to release their fragrant flavors.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, lime juice, and add the uncooked rice noodles. Bring the mixture to a gentle boil.
- Simmer with Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce the heat and let the soup simmer gently for 10 minutes to meld the flavors and cook the noodles through.
- Finish with Herbs and Seasoning: Incorporate the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste. Serve hot with lime wedges on the side for an extra tangy kick.
Notes
- You can substitute chicken with tofu or vegetables for a vegetarian version.
- Adjust the amount of red curry paste to control the level of spiciness.
- The rice noodles cook quickly, so avoid overcooking to prevent them from becoming mushy.
- Using full-fat coconut milk gives a richer, creamier texture and flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
