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Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup
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Looking for a comforting meal that comes together in a flash? This Easy Thai Chicken Curry Soup is your answer! Ready in just 20 minutes, this delightful dish features a rich coconut milk base infused with aromatic ginger, garlic, and vibrant Thai red curry paste. Whether you’re using leftover chicken or rotisserie chicken from the fridge, this recipe is incredibly versatile. With fresh herbs and customizable ingredients, it’s perfect for busy weeknights or impressing guests without spending hours in the kitchen. Serve it up with a squeeze of lime for an extra burst of flavor!

Ingredients

Scale
  • 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
  • 3.5 ounces uncooked rice noodles
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 cups shredded cooked chicken
  • Generous handful fresh basil (torn)
  • Handful fresh cilantro (chopped)
  • Chopped scallions (to taste)
  • Salt & pepper (to taste)
  • Lime wedges (for serving, optional)

Instructions

  1. Sauté chopped onion in olive oil over medium-high heat until translucent (about 5 minutes).
  2. Stir in grated ginger, minced garlic, and red curry paste; cook for 30 seconds until fragrant.
  3. Add chicken or vegetable broth, water, lime juice, and uncooked rice noodles; bring to a gentle boil.
  4. Mix in coconut milk and shredded chicken; simmer on medium-low for 10 minutes.
  5. Stir in fresh basil, cilantro, and season with salt and pepper to taste.
  6. Serve hot with lime wedges on the side.

Nutrition

Find it online: https://simplemealbox.com/easy-thai-chicken-curry-soup/