Easy Thai Chicken Curry Soup
A delicious and flavorful Easy Thai Chicken Curry Soup that's perfect for a cozy meal.
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 lime Juice
- 3.5 ounces uncooked rice noodles see note
- 1 can full fat coconut milk (13.5 ounces)
- 2 cups shredded cooked chicken (I used rotisserie)
- fresh basil generous handful, torn
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.
Notes
To save on initial prep time, I prep while cooking e.g. start sautéing the onion while prepping the next steps, and then chop the herbs while the soup is simmering. Rice noodles come in a variety of brands and package sizes, so you don’t have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen’s stir fry noodles when I can find them.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 5mgIron: 15mg
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