Easy Thai Chicken Curry Soup Recipe

Introduction

There’s nothing quite like a warm bowl of soup to soothe the soul, especially when it’s as vibrant and flavorful as this Easy Thai Chicken Curry Soup. My family loves the bold, aromatic tastes of Thai cuisine, and this recipe quickly became a weeknight favorite. It’s quick to prepare, making it perfect for busy evenings when we crave something comforting yet exciting. The combination of coconut milk, fresh herbs, and tender chicken creates a delightful harmony that leaves everyone at the table satisfied and asking for seconds. If you’re looking for a simple yet delicious dish to spice up your dinner routine, this soup is a must-try!

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped (Vidalia onion preferred)
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste (Thai Kitchen brand recommended)
• 4 cups chicken broth (or vegetable broth)
• 1 cup water
• Juice of 1 lime (freshly squeezed)
• 1 (14 oz) can full-fat coconut milk
• 8 oz rice noodles (thicker variety preferred)
• 2 cups cooked rotisserie chicken, shredded
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh basil, chopped
• 2 green onions (scallions), sliced
• Salt and pepper to taste
• Lime wedges, for serving

Instructions

1. Sauté the Aromatics:
   In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic, grated ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
2. Add the Liquid:
   Pour in the chicken broth, water, and freshly squeezed lime juice. Stir to combine and bring the mixture to a boil.
3. Cook the Noodles:
   Add the rice noodles to the pot and cook according to the package instructions, usually 5-6 minutes, until tender.
4. Add the Coconut Milk and Chicken:
   Stir in the coconut milk and shredded rotisserie chicken. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld.
5. Garnish and Serve:
   Just before serving, stir in the chopped cilantro, basil, and scallions. Taste the soup and adjust seasoning with salt and pepper if needed. Serve immediately with lime wedges on the side for extra brightness.

Nutrition Facts

• Servings: 4
• Calories per Serving: 290 kcal

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

How to Serve

• Serve hot in bowls, garnished with fresh herbs.
• Offer lime wedges on the side for an extra zesty kick.
• Pair with crusty bread or rice for a heartier meal.
• Top with additional chili flakes for spice lovers.
• Enjoy with a light salad for a complete dinner.

Additional Tips

1. Fresh Ginger Storage: Keep fresh ginger in the freezer for easy grating and longer storage.
2. Quick Prep: Prep the herbs and other ingredients while the onions are sautéing to cut down on cooking time.
3. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of red curry paste.
4. Use Leftover Chicken: This soup is a great way to use leftover chicken from a previous meal.
5. Customize the Noodles: Feel free to substitute rice noodles with other noodles like udon or soba for a different texture.

Recipe Variations

• Vegetarian Option: Replace chicken with tofu and use vegetable broth for a plant-based version.
• Seafood Twist: Add shrimp or fish for a seafood curry soup.
• Veggie Boost: Incorporate additional vegetables like bell peppers, spinach, or carrots for extra nutrients.
• Curry Style: Experiment with different types of curry paste, such as green or yellow curry, for a unique flavor profile.
• Nutty Flavor: Stir in a spoonful of peanut butter for a richer taste and creamy texture.

Serving Suggestions

• Pair with Thai spring rolls for a complete meal.
• Serve with a side of mango salad for a refreshing contrast.
• Offer Thai iced tea or coconut water as beverages to complement the meal.
• Top with chopped peanuts for added crunch and flavor.
• Enjoy with pickled vegetables for a tangy side.

Freezing and Storage

• Freezing: The soup can be frozen for up to 3 months. However, noodles may become mushy upon reheating, so consider adding fresh noodles when serving after thawing.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or water to loosen the soup if needed.

FAQ Section

1. Can I use low-fat coconut milk?
   Yes, but the soup may be less creamy.
2. What if I don’t have red curry paste?
   You can use yellow curry paste or make a homemade version using spices.
3. Is this soup gluten-free?
   Yes, as long as you use gluten-free noodles and broth.
4. How can I make this soup spicier?
   Add more red curry paste or include fresh chili peppers.
5. Can I use fresh chicken instead of rotisserie chicken?
   Yes, but you will need to cook it separately before adding it to the soup.
6. What type of noodles should I use?
   Thicker rice noodles or even egg noodles work well in this soup.
7. Can I make this soup in advance?
   It’s best enjoyed fresh, but you can prepare the broth and veggies ahead of time.
8. How long will leftovers last?
   Store in the refrigerator for up to 3 days.
9. What can I substitute for cilantro?
   If you don’t like cilantro, parsley or green onions can be used instead.
10. Is this soup suitable for meal prep?
    Yes, prepare the broth and ingredients in advance for quick assembly when ready to eat.

Conclusion

This Easy Thai Chicken Curry Soup is a wonderful way to enjoy the bold flavors of Thai cuisine in a quick and comforting dish. With its fragrant spices, creamy coconut milk, and vibrant herbs, it’s sure to become a family favorite. Whether you’re looking for a weeknight dinner or a cozy weekend meal, this soup delivers on taste and simplicity. So grab your ingredients, gather your loved ones, and indulge in a delightful bowl of this flavorful soup!

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