Hi!
Easy Thai Chicken Curry Soup
Love the bold flavors of Thai cuisine but don’t always have time for complex recipes? I’ve got the perfect solution! Easy Thai Chicken Curry Soup combines creamy coconut broth, tender chicken, and aromatic spices in one bowl of pure comfort and warmth. It’s the ideal choice for colder days when you’re craving something hearty and nourishing, yet quick to make. In this post, I’ll share a simple recipe for this delicious soup that tastes just like it’s from your favorite Thai restaurant – and you can whip it up in under 30 minutes! Ready for a culinary journey to Thailand?
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- Rice noodles
- 1 can full fat coconut milk
- 2 cups shredded cooked chicken
- Fresh basil torn
- Chopped scallions to taste
- Parsley
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions:
In olive oil, sauté onion for 5 minutes, stirring occasionally.
Add ginger, garlic, and curry paste and cook for about 30 seconds.
Add stock, water, lime juice, and pasta. Increase heat to high and bring to a gentle boil.
Add coconut milk and chicken. Reduce heat to medium-low and simmer for 10 minutes.
Add basil, and chives and parsley. Season with salt and pepper, if desired.
Serve immediately with an extra wedge of lime on the side, if desired. The longer you leave the soup, the more liquid the pasta will absorb.
I suggest adding more chicken stock if you need to add more liquid (e.g., when reheating leftovers the next day)
Enjoy !
