Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is fast, comforting, and packed with flavor, perfect for using up leftover chicken.
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion, chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 juice lime Juice of 1 lime
- 3.5 ounces uncooked rice noodles see note
- 1 can full fat coconut milk
- 2 cups shredded cooked chicken I used rotisserie
- 1 handful fresh basil torn
- 1 handful fresh cilantro chopped
- chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving, optional
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.
Notes
To save on initial prep time, I prep while cooking. Rice noodles come in a variety of brands and package sizes. I suggest adding more chicken broth if you need to add more liquid while reheating leftovers.
Nutrition
Serving: 1servingCalories: 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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