Description
20‑Minute Thai Chicken Curry Soup is a quick, aromatic, and comforting broth loaded with red curry flavor, creamy coconut milk, tender chicken, and rice noodles — perfect for a flavorful weeknight meal.
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
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 can (13.5 ounces) full‑fat coconut milk
- 2 cups shredded cooked chicken
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Optional lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium‑high heat. Add onion and sauté about 5 minutes until softened.
- Stir in ginger, garlic, and red curry paste; cook about 30 seconds until fragrant.
- Pour in broth, water, lime juice, and rice noodles. Bring to a gentle boil.
- Stir in coconut milk and shredded chicken. Reduce heat and simmer about 10 minutes, until noodles are tender.
- Remove from heat and stir in basil, cilantro, and scallions. Season with salt and pepper.
- Serve warm with extra lime wedges if desired.
Notes
- Add Thai chilies or crushed red pepper flakes for more heat.
- Stir in a splash of fish sauce for deeper umami flavor.
- Add sliced mushrooms or baby spinach for extra vegetables.
- Substitute fresh mint for basil for a different herbal note.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai‑Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
