Easy Thai Chicken Curry Soup
Indulge in a warm and comforting bowl of Easy Thai Chicken Curry Soup. This delightful dish combines a fragrant coconut broth infused with red curry paste, tender shredded chicken, rice noodles, and fresh herbs. It’s a perfect recipe for a quick weeknight meal, especially if you have leftover or rotisserie chicken on hand.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, making it ideal for busy evenings.
- Flavorful: Rich in taste with a creamy coconut base and aromatic spices.
- Versatile: Great for using up leftover chicken or adding your favorite vegetables.
- Comforting: A warm and hearty soup that’s perfect for any season.
Essential Tools and Equipment
- Large Pot: For cooking the soup.
- Wooden Spoon: For stirring ingredients.
- Knife and Cutting Board: For chopping herbs and vegetables.
- Grater or Zester: For grating fresh ginger.
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 4 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 (see notes)
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (e.g., rotisserie chicken)
- Generous handful of fresh basil, torn
- Handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges (optional), for serving
Instructions
1. Sauté Aromatics
- Heat the olive oil in a large pot over medium-high heat.
- Add the finely chopped onion and sauté for about 5 minutes until softened, stirring occasionally.
2. Add Curry Base
- Stir in the grated ginger, minced garlic, and Thai red curry paste.
- Cook for approximately 30 seconds until the mixture becomes fragrant.
3. Build the Broth
- Pour in the chicken or vegetable broth, water, and lime juice.
- Add the rice noodles to the pot.
- Increase the heat to high and bring the mixture to a gentle boil.
4. Incorporate Coconut Milk and Chicken
- Stir in the full-fat coconut milk and shredded cooked chicken.
- Reduce the heat to medium-low and let the soup simmer for 10 minutes.
5. Add Fresh Herbs and Season
- Mix in the torn fresh basil, chopped cilantro, and scallions.
- Season with salt and pepper according to your taste preferences.
6. Serve
- Serve the soup immediately in bowls.
- Garnish with additional lime wedges if desired.
Notes
- Rice Noodles: The exact weight isn’t crucial since package sizes can vary. Thicker rice noodles (around 3 mm) are preferred over very thin ones. If available, Thai Kitchen’s stir-fry noodles are a great choice.
- Curry Paste: Brands differ in spiciness. If using a spicier variety than Thai Kitchen’s red curry paste, start with a smaller amount and adjust to your taste.
- Leftovers: Be aware that the noodles will continue to absorb liquid over time. When reheating leftovers, you might need to add more broth to achieve the desired consistency.
- Time-Saving Tip: To streamline the cooking process, prepare ingredients while others are cooking—for example, chop herbs while the onions are sautéing.
Serving Suggestions
Elevate your Easy Thai Chicken Curry Soup with these serving ideas:
- Lime Garnish: Add a lime wedge for an extra citrus burst.
- Fresh Herbs: Top with additional basil, cilantro, or scallions for a vibrant finish.
- Crusty Bread or Naan: Perfect for dipping into the creamy broth.
- Jasmine Rice: Serve a small scoop on the side for a heartier meal.
- Chili Oil: Drizzle a bit of chili oil for a spicy kick.
Common Mistakes to Avoid
Avoid these pitfalls to ensure your soup turns out perfectly every time:
- Overcooking Noodles: Rice noodles cook quickly, so monitor them closely. Adding them towards the end prevents over-softening.
- Skipping Fresh Herbs: Basil and cilantro are crucial for authentic Thai flavor. Avoid dried alternatives if possible.
- Overloading Curry Paste: Start with the recommended amount and adjust to your spice tolerance. Adding too much too early can overpower the dish.
- Skipping Lime: Lime juice balances the richness of the coconut milk and enhances the overall flavor.
Side Dish Recommendations
Pair this delicious soup with a selection of side dishes for a complete meal. Here are 8 perfect accompaniments:
- Thai Cucumber Salad
- Light and refreshing with a sweet and tangy dressing.
- Spring Rolls
- Filled with fresh veggies, herbs, and optionally shrimp or tofu.
- Steamed Jasmine or Coconut Rice
- Complements the soup’s creamy broth while adding a satisfying texture.
- Garlic Naan or Roti
- Ideal for soaking up the flavorful coconut broth.
- Spicy Edamame
- A simple appetizer seasoned with garlic, chili flakes, and sesame oil.
- Mango Salad
- Sweet and savory with ripe mango, fresh cilantro, and a lime-chili dressing.
- Fried Wontons
- Crispy and golden, these provide a delightful textural contrast.
- Stir-Fried Vegetables
- A mix of bok choy, carrots, and bell peppers stir-fried with garlic and soy sauce.
Recipe Tips
- Time-Saving Prep: Use pre-shredded rotisserie chicken, pre-grated ginger, and pre-minced garlic for faster preparation.
- Customizable Add-ins: Enhance your soup with mushrooms, spinach, or bell peppers for added texture and nutrients.
- Flavor Enhancers: Add a splash of fish sauce for umami or a pinch of sugar to balance the heat and tanginess.
- Make it Vegetarian: Substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Storage and Reheating Instructions
Storage
- Refrigerator: Store the soup in an airtight container for up to 3 days.
- Freezer: Avoid freezing the noodles as they may become mushy. Freeze the broth and add fresh noodles when reheating.
Reheating
- Stovetop: Warm the soup over medium heat, stirring occasionally. Add additional broth if the consistency has thickened.
- Microwave: Heat in a microwave-safe bowl for 1-2 minutes, stirring halfway through to ensure even heating.
FAQs
1. Can I make this soup ahead of time?
Yes! Prepare the soup without the noodles, store it, and add freshly cooked noodles when reheating.
2. What can I use instead of rice noodles?
Glass noodles, soba noodles, or even zucchini noodles work well as substitutes.
3. Can I adjust the spice level?
Absolutely. Reduce or increase the curry paste and add chili flakes or sriracha to your desired heat level.
4. What’s the best way to thicken the soup?
If you prefer a thicker broth, let it simmer a bit longer to reduce, or add a slurry of cornstarch and water.
5. Can I make it dairy-free and gluten-free?
This recipe is already dairy-free and gluten-free. Just ensure the curry paste and noodles you use are certified gluten-free.
Conclusion
Easy Thai Chicken Curry Soup is a wholesome and flavorful dish that’s as versatile as it is satisfying. With its creamy coconut base, aromatic spices, and fresh herbs, it delivers authentic Thai flavors in just 20 minutes. Perfect for busy weeknights or casual gatherings, this recipe is easy to customize and adapt to your taste preferences. Pair it with your favorite sides for a complete meal and savor every comforting bite.
Don’t forget to share this recipe with family and friends—it’s sure to become a favorite!
Easy Thai Chicken Curry Soup
Ingredients
- 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; see notes
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles see notes
- 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
Sauté Aromatics
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
Add Curry Base
- Stir in the ginger, garlic, and curry paste. Cook for about 30 seconds, until fragrant.
Build the Broth
- Add the broth, water, lime juice, and rice noodles to the pot.
- Increase the heat to high and bring to a gentle boil.
- Incorporate Coconut Milk and Chicken
- Stir in the coconut milk and shredded chicken.
- Reduce the heat to medium-low and let the soup simmer for 10 minutes.
Add Fresh Herbs and Season
- Stir in the basil, cilantro, and scallions.
- Season with salt and pepper to taste.
Serve
- Serve the soup immediately, garnished with an extra wedge of lime if desired.
- Note that the noodles will continue to soak up the liquid as the soup sits. Add more broth if reheating leftovers.
Notes
Curry Paste: I used Thai Kitchen red curry paste, which is flavorful but not overly spicy. If you’re using a spicier brand, start with less and adjust to your taste.
Time-Saving Tip: To save time, prep ingredients while cooking (e.g., start sautéing the onion while prepping the herbs).
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