Description
This 20-Minute Thai Chicken Curry Soup is a quick and flavorful dish featuring tender shredded chicken, fragrant Thai red curry paste, creamy coconut milk, and fresh herbs. Perfect for busy weeknights, this comforting soup is easy to customize and delivers bold, authentic flavors in just 20 minutes!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 4 cups chicken broth
- 1 cup water
- Juice of 1 lime
- 8 oz rice noodles
- 1 (13.5-oz) can full-fat coconut milk
- 2 cups cooked chicken, shredded (rotisserie works well)
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 green onions, sliced
- Salt & pepper, to taste
- Lime wedges, for serving
Instructions
1️⃣ Sauté Aromatics:
- Heat olive oil in a large soup pot over medium heat.
- Add onion and sauté until translucent (3-4 minutes).
2️⃣ Add Garlic, Ginger & Curry Paste:
- Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add red curry paste and cook for another minute to release its flavors.
3️⃣ Add Broth & Water:
- Pour in chicken broth and water, stirring to combine.
- Bring to a gentle boil.
4️⃣ Cook Noodles & Add Lime Juice:
- Stir in lime juice and rice noodles.
- Cook for 4-5 minutes (or according to package instructions) until noodles are tender.
5️⃣ Add Coconut Milk & Chicken:
- Reduce heat to low and stir in coconut milk and shredded chicken.
- Simmer for 2-3 minutes until chicken is heated through.
6️⃣ Season & Garnish:
- Taste and adjust salt & pepper as needed.
- Stir in cilantro, basil, and green onions.
7️⃣ Serve:
- Ladle into bowls and serve immediately with lime wedges.
Notes
- Spicy Kick: Add Thai chilies or extra red curry paste for more heat.
- Vegetable Additions: Bell peppers, mushrooms, or baby spinach work well.
- Protein Variations: Swap chicken for shrimp, tofu, or chickpeas.
- Noodle Options: Substitute rice noodles with vermicelli, egg noodles, or zucchini noodles for a low-carb option.
