Easy Thai Chicken Curry Soup

Every time I think about a bowl of Easy Thai Chicken Curry Soup, I can’t help but smile. It reminds me of those cozy evenings spent with friends, where laughter fills the air and the aroma of curry wafts through the kitchen. This soup is not just a meal; it’s a hug in a bowl, a warm embrace that wraps around you like a favorite sweater. With its vibrant flavors and comforting texture, it’s perfect for any occasion, whether you’re winding down after a busy day or hosting a casual gathering. Imagine curling up with a bowl of this delightful soup, the rich coconut milk and Thai red curry paste mingling together to create a delightful harmony of taste that dances on your palate. I love how simple it is to make yet impressive enough to serve to guests. As we dive into this recipe, I want to share with you the joy of cooking and the happiness it brings when shared.

Everything You Need for Easy Thai Chicken Curry Soup

The ingredients for this Easy Thai Chicken Curry Soup work together beautifully to create a symphony of flavors. Each component plays a crucial role in bringing this dish to life. The key players include the aromatic ginger and garlic, which set the base, while the Thai red curry paste adds depth and richness. The coconut milk lends a creamy texture, making the soup both soothing and satisfying.

• 1 tablespoon olive oil: This is used to sauté the onion, creating a fragrant base for the soup.
• 1/2 medium onion, chopped finely: It adds sweetness and depth to the soup.
• 1 teaspoon grated fresh ginger: This provides a zesty, aromatic flavor that enhances the overall taste.
• 3 cloves minced garlic: A must-have for flavor, garlic adds a savory note that complements the other ingredients.
• 4 heaping tablespoons Thai red curry paste: The star of the dish, it brings spice and complexity to the soup.
• 4 cups chicken or vegetable broth: This is the base liquid, adding moisture and flavor to the soup.
• 2 cups water: Used to balance the broth and achieve the desired consistency.
• Juice of 1 lime: This adds a bright, zesty finish to the soup.
• 3.5 ounces uncooked rice noodles: These noodles soak up the flavors and provide a satisfying texture.
• 1 (13.5 ounce) can full fat coconut milk: Adds creaminess and a hint of sweetness that rounds out the flavors.
• 2 cups shredded cooked chicken (I used rotisserie): Provides protein and heartiness to the soup.
• Generous handful of torn fresh basil: This herb adds a lovely aroma and fresh flavor.
• Handful of chopped cilantro: A classic herb in Thai cuisine, it enhances the freshness of the dish.
• Chopped scallions to taste: These add a mild onion flavor and a pop of color.
• Salt & pepper to taste: Essential for seasoning and enhancing the flavors.
• Lime wedges for serving (optional): These can brighten up your dish even further.

How to Cook Easy Thai Chicken Curry Soup

Cooking this Easy Thai Chicken Curry Soup is a delightful experience that fills your kitchen with enticing aromas. Follow these steps to create a bowl of comfort and warmth. You’ll love how straightforward and rewarding it is to make!

1. Start by adding the olive oil and onion to a large pot over medium-high heat. Sauté for about 5 minutes until the onion becomes translucent, stirring occasionally. You want it to soften and start to caramelize, releasing its sweetness.
2. Next, stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, allowing the flavors to bloom and the spices to toast slightly. You should be enveloped in a fragrant cloud of deliciousness.
3. Now it’s time to add the chicken or vegetable broth, water, lime juice, and rice noodles. Increase the heat to high and bring the mixture to a gentle boil. Watch as the noodles start to soften and absorb the flavors.
4. Once boiling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for about 10 minutes. This will allow the flavors to meld beautifully. Keep an eye on it and give it a stir occasionally.
5. After simmering, stir in the torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste. You should see vibrant colors and a wonderful mix of textures in your pot.
6. Serve the soup immediately, garnishing each bowl with an extra wedge of lime if desired. The noodles will soak up more liquid the longer you leave the soup, so feel free to add more broth if you like it soupier.

Things Worth Knowing

• The olive oil helps to sauté your onion and adds a rich flavor, so don’t skip it!
• Using fresh herbs like basil and cilantro elevates the dish, giving it freshness and vibrancy.
• Letting the soup simmer allows the flavors to develop, but be careful not to overcook the noodles.
• If you prefer a thicker soup, let it simmer a bit longer or reduce the amount of broth added.

Pro Tips and Tweaks

Making the perfect Easy Thai Chicken Curry Soup is all about attention to detail. Here are some tips to elevate your cooking experience:

• Storage: This soup keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness.
• Freezing: You can freeze the soup, but it’s best to omit the noodles before freezing to prevent them from becoming mushy.
• Pairing: Serve with crusty bread or a fresh side salad to balance the richness of the soup.
• Spice Level: Adjust the amount of Thai red curry paste to control the spiciness. You can always add more, but it’s tough to take it out!
• Garnishes: Consider adding crushed peanuts or a drizzle of coconut cream for extra texture and flavor.

Serving This Easy Thai Chicken Curry Soup

When it comes to serving your Easy Thai Chicken Curry Soup, presentation matters! Here are some creative and delicious serving suggestions:

• Garnish generously: Top each bowl with fresh herbs like cilantro and basil for a pop of color.
• Side Dishes: Pair it with steamed broccoli or a light cucumber salad to complement the richness of the soup.
• Occasions: This soup is perfect for cozy dinners, family gatherings, or even a warm meal during the holidays.
• Seasonal Touch: In colder months, serve with warm naan or rice. In warmer months, a light salad is refreshing.
• Leftovers: Store any leftovers in the fridge and enjoy within three days, reheating gently on the stove.

FAQ

Conclusion

The Easy Thai Chicken Curry Soup is a delightful blend of flavors that brings warmth and comfort to your table. With its rich textures and aromatic spices, it’s a dish you’ll want to make time and again. So, why not give it a try tonight? You and your loved ones will cherish every spoonful and ask for more!

Easy Thai Chicken Curry Soup

The ultimate comfort food, Easy Thai Chicken Curry Soup is creamy, flavorful, and easy to whip up for dinner. Packed with wholesome ingredients, this soup will warm your soul and satisfy your cravings. Make it tonight for a delicious weeknight dinner!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1/2 medium onion chopped finely
• 1 teaspoon fresh ginger grated
• 3 cloves garlic minced
• 4 heaping tablespoons Thai red curry paste see note
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 Juice of lime
• 3.5 ounces uncooked rice noodles see note
• 1 can full fat coconut milk
• 2 cups shredded cooked chicken (I used rotisserie)
• Handful fresh basil torn
• Handful fresh cilantro chopped
• to taste Chopped scallions
• Salt & pepper to taste
• Lime wedges for serving (optional)

Equipment

• Large Pot
• Skillet
• Grater
• Saucepan
• Chef's Knife
• Wooden Spoon

Method

 

1. Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
2. Stir in the ginger, garlic, and Thai red curry paste, and cook for about 30 seconds.
3. Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
4. Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
5. Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
6. Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).

Notes

• Prep Tip: Start sautéing the onion while prepping the next steps to save time.
• Rice Noodles: They come in various brands and sizes; you don’t need to be super precise with the weight.
• Curry Paste: Thai Kitchen's red curry paste is flavorful but can be spicy; adjust to your taste.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.