Name: Easy Thai Chicken Curry Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Olive Oil (1 tablespoon): Used to sauté the onion, bringing out its natural sweetness and adding a subtle richness to the soup.; Medium Onion (½, chopped finely): Provides a mild, sweet base flavor that complements the spiciness of the curry paste.; Fresh Ginger (1 teaspoon, grated): Adds a warm, zesty flavor that is quintessential in Thai cooking.; Garlic (3 cloves, minced): Offers a pungent depth of flavor that pairs beautifully with the ginger and curry paste.; Thai Red Curry Paste (4 heaping tablespoons): The star ingredient, providing the soup with its bold, spicy, and aromatic flavor. Adjust the amount to your spice preference.; Chicken or Vegetable Broth (4 cups): Forms the soup’s base, adding a savory depth that enhances the other flavors.; Water (2 cups): Helps to balance the richness of the coconut milk and maintain the soup’s consistency.; Lime Juice (Juice of 1 lime): Adds a bright, tangy note that cuts through the richness of the coconut milk and curry paste.; Rice Noodles (3.5 ounces, uncooked): A staple in Thai cuisine, these noodles absorb the soup’s flavors and provide a satisfying texture.; Coconut Milk (1 can, 13.5 ounces, full-fat): Adds a creamy, rich texture and sweet flavor that balances the spice from the curry paste.; Shredded Cooked Chicken (2 cups): Using rotisserie chicken makes this recipe quick and easy, adding a tender, savory protein to the soup.; Fresh Basil (Generous handful, torn): Brings a sweet, aromatic freshness that lifts the flavors of the soup.; Fresh Cilantro (Handful, chopped): Adds a bright, herbaceous note that complements the spice and richness.; Chopped Scallions (to taste): Adds a mild, oniony crunch as a final garnish.; Salt & Pepper (to taste): Season to enhance the overall flavor of the soup.; Lime Wedges (optional, for serving): Serve on the side for an extra squeeze of tangy brightness.

Description

This Thai Red Curry Chicken Soup is spicy, creamy, and full of flavor. Ready in just 30 minutes, it’s the perfect quick and comforting meal!

Ingredients

Let’s take a closer look at the ingredients that make this soup so flavorful:

Olive Oil (1 tablespoon): Used to sauté the onion, bringing out its natural sweetness and adding a subtle richness to the soup.
Medium Onion (½, chopped finely): Provides a mild, sweet base flavor that complements the spiciness of the curry paste.
Fresh Ginger (1 teaspoon, grated): Adds a warm, zesty flavor that is quintessential in Thai cooking.
Garlic (3 cloves, minced): Offers a pungent depth of flavor that pairs beautifully with the ginger and curry paste.
Thai Red Curry Paste (4 heaping tablespoons): The star ingredient, providing the soup with its bold, spicy, and aromatic flavor. Adjust the amount to your spice preference.
Chicken or Vegetable Broth (4 cups): Forms the soup’s base, adding a savory depth that enhances the other flavors.
Water (2 cups): Helps to balance the richness of the coconut milk and maintain the soup’s consistency.
Lime Juice (Juice of 1 lime): Adds a bright, tangy note that cuts through the richness of the coconut milk and curry paste.
Rice Noodles (3.5 ounces, uncooked): A staple in Thai cuisine, these noodles absorb the soup’s flavors and provide a satisfying texture.
Coconut Milk (1 can, 13.5 ounces, full-fat): Adds a creamy, rich texture and sweet flavor that balances the spice from the curry paste.
Shredded Cooked Chicken (2 cups): Using rotisserie chicken makes this recipe quick and easy, adding a tender, savory protein to the soup.
Fresh Basil (Generous handful, torn): Brings a sweet, aromatic freshness that lifts the flavors of the soup.
Fresh Cilantro (Handful, chopped): Adds a bright, herbaceous note that complements the spice and richness.
Chopped Scallions (to taste): Adds a mild, oniony crunch as a final garnish.
Salt & Pepper (to taste): Season to enhance the overall flavor of the soup.
Lime Wedges (optional, for serving): Serve on the side for an extra squeeze of tangy brightness.

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Instructions

1. Sauté the Aromatics
Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. This step helps to develop a deep, sweet flavor base for the soup.

2. Add the Ginger, Garlic, and Curry Paste
Next, stir in the grated fresh ginger, minced garlic, and the Thai red curry paste. Cook for about 30 seconds, just until the spices become fragrant. Be careful not to burn the garlic or curry paste, as this can make the soup taste bitter.

3. Add Broth, Water, and Noodles
Pour in the chicken or vegetable broth, along with 2 cups of water and the juice of one lime. Stir to combine, and then add the uncooked rice noodles. Increase the heat to high, bringing the soup to a gentle boil. This allows the noodles to cook and absorb the flavors of the broth.

4. Stir in the Coconut Milk and Chicken
Once the soup reaches a gentle boil, stir in the full-fat coconut milk and the shredded cooked chicken. Reduce the heat to medium-low, allowing the soup to simmer for about 10 minutes. This helps meld the flavors together while ensuring the noodles are fully cooked and tender.

5. Add Fresh Herbs and Scallions
In the final few minutes of cooking, stir in the torn fresh basil, chopped cilantro, and chopped scallions. These herbs add a fresh, vibrant flavor that contrasts beautifully with the rich, spicy soup base. Season with salt and pepper to taste.

6. Serve and Enjoy
Serve the soup immediately, garnished with additional fresh herbs and a wedge of lime on the side if desired. The noodles will continue to soak up liquid as the soup sits, so enjoy it right away for the best texture.

Notes

This Thai Red Curry Chicken Soup is best enjoyed fresh, with a squeeze of lime juice over the top just before serving to enhance its bright flavors. For a complete meal, serve it with a side of jasmine rice or a simple Thai cucumber salad. For presentation, consider serving the soup in deep bowls with a garnish of extra cilantro and basil on top, along with lime wedges on the side.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner