Description
Easy Thai Chicken Curry Soup is a quick and comforting dish that combines the rich flavors of coconut milk and red curry paste with tender chicken and rice noodles. Perfect for busy weeknights, this delightful soup is ready in just 20 minutes, making it an ideal choice for families or cozy dinners. Utilizing leftover rotisserie chicken not only saves time but also reduces food waste. The aromatic broth, paired with fresh herbs and lime, will impress anyone at your dinner table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste (adjust to taste)
- 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 (e.g., rotisserie chicken)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion for 5 minutes until softened.
- Add grated ginger, minced garlic, and red curry paste; cook for 30 seconds until fragrant.
- Pour in the broth, water, lime juice, and rice noodles. Bring to a gentle boil.
- Stir in coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Add torn basil, chopped cilantro, and scallions; season with salt and pepper to taste.
- Serve immediately with lime wedges if desired.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 840mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg