Easy Thai Chicken Curry Soup
This Thai chicken curry soup is fast, simple, comforting, and full of fabulous flavor. It's a great way to use up leftover or rotisserie chicken!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion (chopped finely)
- 1 teaspoon grated fresh ginger
- 3 cloves garlic (minced)
- 4 heaping tablespoons Thai red curry paste (see note)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles (see note)
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken ((I used rotisserie))
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste )
- Lime wedges (for serving (optional))
Directions
- 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 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).