Easy Thai Chicken Curry Soup: Comfort in Every Spoonful

This Easy Thai Chicken Curry Soup combines rich coconut milk, tender chicken, and aromatic spices for a quick and comforting dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with coconut oil
1/2 medium Onion, chopped finely Shallots can be used for a milder flavor
1 teaspoon Fresh Ginger, grated Substitute with ground ginger, but fresh is preferred
3 cloves Garlic, minced

For the Broth

4 tablespoons Thai Red Curry Paste Reduce for milder soup or substitute with green curry paste
4 cups Chicken or Vegetable Broth Opt for low-sodium versions
2 cups Water Omit if using concentrated broth
1 lime Lime Juice Juice of 1 lime

For the Heartiness

3.5 ounces Uncooked Rice Noodles Substitute with cooked rice or other noodles
1 can Coconut Milk, full fat 13.5 ounces
2 cups Shredded Cooked Chicken Rotisserie chicken recommended

For Freshness

1 handful Fresh Basil, torn
1 handful Fresh Cilantro, chopped Use dried herbs in a pinch
to taste Chopped Scallions For garnish
to taste Salt & Pepper Essential for seasoning

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add ½ medium chopped onion and sauté for about 5 minutes until softened.
Stir in 1 teaspoon of grated fresh ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
Add 4 heaping tablespoons of Thai red curry paste, stirring well. Cook for another minute until it darkens slightly.
Pour in 4 cups of chicken broth and 2 cups of water, adding the juice of 1 lime. Bring to a gentle boil, about 5–7 minutes.
Introduce 3.5 ounces of uncooked rice noodles. Reduce heat and simmer for 4–5 minutes until noodles are slightly tender.
Mix in 1 can (13.5 ounces) of coconut milk and 2 cups of shredded chicken. Simmer for an additional 10 minutes.
Just before serving, add fresh basil, cilantro, and scallions. Season with salt and pepper to taste.
Serve the soup warm, optionally garnished with extra lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This soup can be prepared ahead and stored in the fridge for up to three days or frozen for up to three months.

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