Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is fast, simple, comforting, and full of fabulous flavor, perfect for using leftover chicken.
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- ½ medium onion chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 4 heaping tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 whole lime Juiced
- 3.5 ounces uncooked rice noodles see note
- 1 can (13.5 ounce) full fat coconut milk
- 2 cups shredded cooked chicken I used rotisserie
- 1 handful fresh basil torn
- 1 handful fresh cilantro chopped
- To taste chopped scallions
- To taste salt
- To taste pepper
- Optional lime wedges for serving
Instructions
- Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
- Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
- Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup.
Notes
To save on initial prep time, I prep while cooking. Rice noodles come in various brands and sizes, so use as needed. I used Thai Kitchen red curry paste for more flavor. This soup is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Serving: 1cupCalories: 304kcalCarbohydrates: 19gProtein: 15gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 660mgPotassium: 325mgFiber: 1gSugar: 1gVitamin A: 269IUVitamin C: 5mgCalcium: 40mgIron: 3mg
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