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–+ servings
Thai Chicken Curry Soup

Comforting Thai Chicken Curry Soup That Warms Your Soul

This Thai Chicken Curry Soup is a comforting dish that warms your soul with its creamy texture and vibrant flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1/2 medium Onion, finely chopped Yellow or white onions preferred.
  • 1 teaspoon Fresh Ginger, grated Fresh is recommended for the best flavor.
  • 3 cloves Garlic, minced No substitutions recommended for the best taste.
  • 4 heaping tablespoons Thai Red Curry Paste Adjust based on your spice tolerance.
  • 4 cups Chicken or Vegetable Broth Homemade or store-bought works well.
  • 2 cups Water Adjust based on your preference for soup thickness.
  • 1 juice of Lime Fresh lime is preferable for the best flavor.
For the Noodles and Creaminess
  • 3.5 ounces Uncooked Rice Noodles Use thicker noodles for better texture.
  • 1 can Coconut Milk, full fat 13.5 ounces.
  • 2 cups Shredded Cooked Chicken Rotisserie chicken saves time and adds flavor.
For the Fresh Finish
  • 1 generous handful Fresh Basil, torn Can substitute with Thai basil.
  • 1 handful Fresh Cilantro, chopped Can be omitted for personal preference.
  • to taste Chopped Scallions Can be substituted with chives.
  • to taste Salt & Pepper Adjust depending on your taste preferences.
  • for serving Lime Wedges Enhances flavor when freshly squeezed over the soup.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add ½ medium finely chopped onion and sauté for about 5 minutes until it's soft and translucent.
  2. Stir in 1 teaspoon of freshly grated ginger, 3 minced garlic cloves, and 4 heaping tablespoons of Thai red curry paste. Cook for an additional 30 seconds.
  3. Pour in 4 cups of chicken or vegetable broth and 2 cups of water, along with the juice of 1 lime. Stir well to combine, then add 3.5 ounces of uncooked rice noodles.
  4. Once boiling, reduce heat to medium-low and stir in 1 can of full-fat coconut milk and 2 cups of shredded cooked chicken. Let the soup simmer for about 10 minutes.
  5. Incorporate a generous handful of torn fresh basil, a handful of chopped cilantro, and desired chopped scallions into the soup. Season with salt and pepper to taste.
  6. Serve the soup immediately while hot, garnished with lime wedges for an extra burst of flavor.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the soup in a freezer-safe container for up to 3 months. Add extra broth when reheating to maintain consistency.

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