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Thai Chicken Curry Soup

A comforting, aromatic soup that combines fragrant spices, creamy coconut milk, and hearty chicken, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Can substitute with coconut oil for a tropical taste.
  • 1 medium Onion, finely chopped Yellow or sweet onion preferred.
  • 3-4 cloves Garlic, minced Fresh garlic recommended for flavor.
  • 1 tablespoon Fresh Ginger, grated Fresh ginger is ideal; ground ginger can be used for convenience.
  • 2-3 tablespoons Red Curry Paste Look for brands like Thai Kitchen or Aroy-D.
  • 4 cups Chicken or Vegetable Broth Homemade preferred, low-sodium options recommended.
  • 1 cup Water
  • 2 tablespoons Lime Juice, freshly squeezed
Main Ingredients
  • 7-8 ounces Rice Noodles Use preferred thickness.
  • 13.5 ounces Coconut Milk Full-fat is recommended for creaminess.
  • 2 cups Cooked Chicken, shredded Rotisserie chicken saves time.
Garnishes
  • 1 handful Fresh Basil Thai basil preferred.
  • 1 handful Fresh Cilantro Optional if not a fan.
  • 2 scallions Thinly sliced For garnish.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onions, minced garlic, and grated ginger. Cook for about 5-7 minutes until softened.
Cooking
  1. Stir in red curry paste and cook for about a minute.
  2. Add chicken or vegetable broth, water, and lime juice. Bring to a boil.
  3. Once boiling, add rice noodles and cook for 4-5 minutes until tender.
  4. Lower the heat, stir in coconut milk and shredded chicken. Simmer for an additional 5 minutes.
Finishing Touches
  1. Just before serving, stir in fresh basil, chopped cilantro, and sliced scallions.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for a month. Reheat gently on the stove.