This delicious Thai Chicken Curry Soup is the perfect weeknight meal with rich flavors and a quick preparation time. You’ll love how effortlessly it combines fresh herbs, curry paste, and coconut milk for a vibrant and creamy finish.
Why You’ll Love This Recipe:
- Ready in just 20 minutes
- Uses simple ingredients with bold Thai flavors
- Great way to use leftover chicken
- Easy to customize with your preferred herbs and spice levels
Ingredients You’ll Need:
- Olive Oil: For sautéing
- Onion and Garlic: Provides a sweet and savory base, feel free to use more garlic if you love it.
- Ginger: Adds a spicy, zesty kick.
- Red Curry Paste: Brings the signature Thai flavor, available in mild and spicy varieties.
- Chicken or Vegetable Broth: A flavorful base, choose depending on your preference.
- Lime Juice: Adds brightness and a little acidity.
- Rice Noodles: Thick varieties work best for this soup.
- Coconut Milk: Full-fat coconut milk for a creamy, rich texture.
- Cooked Chicken: A great way to use leftover or rotisserie chicken.
- Basil, Cilantro, and Scallions: Fresh garnishes that elevate the dish.
How to Make Thai Chicken Curry Soup:
Step-by-Step Instructions:
- Sauté the Aromatics: Heat olive oil in a pot. Add chopped onions, garlic, and ginger, cooking until softened.
- Add Broth and Curry Paste: Stir in the red curry paste and cook for a minute before adding broth, water, and lime juice.
- Cook Noodles: Bring the mixture to a boil and add the rice noodles, cooking until tender.
- Simmer with Coconut Milk: Lower the heat, stir in coconut milk and chicken, and simmer until the soup thickens slightly.
- Finish with Herbs: Just before serving, stir in fresh basil, cilantro, and scallions.
Helpful Tips:
- Prep as You Go: Chop herbs and other ingredients while the soup is cooking to save time.
- Spice it Up: For a spicier version, add Thai chilis or crushed red pepper flakes, or serve with sriracha.
- Add Fresh Toppings: Bean sprouts, extra lime wedges, or crushed peanuts can add crunch and freshness.
Details:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Dairy-free, Gluten-free (if using gluten-free noodles)
Notes:
- Red curry paste brands vary in heat, so adjust according to your spice tolerance.
- You can leave out cilantro if you’re not a fan, though it adds authentic flavor.
Frequently Asked Questions:
- Can I make it spicier? Yes, add Thai chilis or use a spicier curry paste.
- Can I freeze this soup? It’s not recommended as the noodles and chicken can become dry when reheated.
Storage Instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb more liquid, so add extra broth when reheating.
Related Recipes:
Conclusion:
This Thai Chicken Curry Soup is the ultimate cozy and flavorful meal that you’ll turn to again and again. Its quick preparation and easy customization make it a weeknight favorite!
Print
Thai Chicken Curry Soup
Description
This delicious Thai Chicken Curry Soup is the perfect weeknight meal with rich flavors and a quick preparation time. You’ll love how effortlessly it combines fresh herbs, curry paste, and coconut milk for a vibrant and creamy finish.
Ingredients
- Olive Oil: For sautéing
- Onion and Garlic: Provides a sweet and savory base, feel free to use more garlic if you love it.
- Ginger: Adds a spicy, zesty kick.
- Red Curry Paste: Brings the signature Thai flavor, available in mild and spicy varieties.
- Chicken or Vegetable Broth: A flavorful base, choose depending on your preference.
- Lime Juice: Adds brightness and a little acidity.
- Rice Noodles: Thick varieties work best for this soup.
- Coconut Milk: Full-fat coconut milk for a creamy, rich texture.
- Cooked Chicken: A great way to use leftover or rotisserie chicken.
- Basil, Cilantro, and Scallions: Fresh garnishes that elevate the dish.
Instructions
- Sauté the Aromatics: Heat olive oil in a pot. Add chopped onions, garlic, and ginger, cooking until softened.
- Add Broth and Curry Paste: Stir in the red curry paste and cook for a minute before adding broth, water, and lime juice.
- Cook Noodles: Bring the mixture to a boil and add the rice noodles, cooking until tender.
- Simmer with Coconut Milk: Lower the heat, stir in coconut milk and chicken, and simmer until the soup thickens slightly.
- Finish with Herbs: Just before serving, stir in fresh basil, cilantro, and scallions.
Notes
- Red curry paste brands vary in heat, so adjust according to your spice tolerance.
- You can leave out cilantro if you’re not a fan, though it adds authentic flavor.
