Easy Thai Chicken Curry Soup – Quick, Flavorful Dinner Fix
This Easy Thai Chicken Curry Soup is a quick, flavorful dish packed with bold Thai spices, creamy coconut milk, rice noodles, and tender shredded chicken. Perfect for a cozy weeknight dinner in just 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 1 tsp grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tbsp Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 oz rice noodles
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie)
- Fresh basil, torn
- Fresh cilantro, chopped
- Scallions, chopped to taste
- Salt & pepper, to taste
- Lime wedges for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Add the grated ginger, minced garlic, and red curry paste. Cook for 30 seconds to release the flavors.
3. Pour in chicken or vegetable broth, water, and lime juice. Add rice noodles and bring to a gentle boil.
4. Stir in the coconut milk and shredded chicken. Reduce heat and let the soup simmer for 10 minutes.
5. Add torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
6. Serve hot with lime wedges and additional herbs if desired.
Notes
Use rotisserie chicken for convenience and speed.
Adjust the amount of red curry paste to suit your spice preference.
This soup can be made with chicken or vegetable broth depending on your dietary needs.
Leftovers can be stored in the refrigerator for up to 3 days; note that noodles may soften over time.
Find it online: https://cookingwithramsay.com/easy-thai-chicken-curry-soup/