Quick Comfort: Thai Chicken Curry Soup You’ll Love

No ratings yet

This Thai Chicken Curry Soup is a quick and comforting meal perfect for busy weeknights, rich in flavors and easy to prepare.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 bowls

Course: Soup

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tbsp Olive Oil Provides fat for sautéing and flavor, can be swapped with any neutral oil if preferred.
1 medium Onion Adds an aromatic base; shallots work for a milder flavor.
1 tsp Fresh Ginger (grated) Introduces a warm, zesty flavor; use ground ginger as a substitute if needed.
3 cloves Garlic (minced) Enhances the overall flavor profile; pre-minced garlic is great in a pinch.
4 tbsp Thai Red Curry Paste Offers essential Thai flavors and vibrant color; reduce the amount for a milder soup.

For the Liquid

4 cups Chicken or Vegetable Broth The soup's liquid base; opt for vegetable broth for a vegetarian twist.
2 cups Water Dilutes the broth; adjust according to your taste preference.
1 lime Lime Juice Adds brightness and acidity; lemon juice can serve as a substitute.

For Hearty Ingredients

3.5 oz Uncooked Rice Noodles Adds heartiness; thicker varieties enhance the texture.
1 can Coconut Milk (full fat) Brings creaminess and rich flavor; light coconut milk is an option for fewer calories.
2 cups Shredded Cooked Chicken (rotisserie) Provides convenient protein; opt for tofu for a vegetarian alternative.

For Freshness & Garnish

to taste Fresh Basil & Cilantro Offers freshness and aromatic qualities; parsley can be a good substitute.
to taste Chopped Scallions For garnish and added flavor; optional if unavailable.

For Seasoning

to taste Salt & Pepper Essential for seasoning; adjust according to the saltiness of the broth.
to taste Lime Wedges For serving, they add a burst of freshness when desired.

Equipment

Large pot or Dutch oven

Method

Step-by-Step Instructions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add one chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in 1 teaspoon of grated fresh ginger, 3 minced garlic cloves, and 4 heaping tablespoons of Thai red curry paste. Cook this mixture for 30 seconds until fragrant.
Pour in 4 cups of broth and 2 cups of water, followed by the juice of one lime. Stir together and bring to a gentle boil over medium-high heat, it should start bubbling in about 5 minutes.
Add 3.5 ounces of uncooked rice noodles to the pot. Cook according to package instructions, about 5-7 minutes, until tender but still with a slight bite.
Reduce the heat to medium-low and stir in the can of full-fat coconut milk and 2 cups of shredded chicken. Simmer for about 10 minutes, allowing flavors to meld together.
Add fresh basil, cilantro, and scallions. Season with salt and pepper to taste, stirring to combine.
Ladle the hot soup into bowls and serve immediately, garnished with extra fresh herbs and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 38gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Perfect for family dinners or cozy gatherings. Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!