Description
A vibrant and comforting Thai Chicken Curry Soup made with aromatic red curry paste, fresh herbs, tender chicken, and creamy coconut milk. This easy one-pot soup features rice noodles and a flavorful blend of ginger, garlic, and vegetables for a satisfying meal perfect for any season.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1/4 cup red curry paste
- 8 cups chicken broth
- 1 13.5oz can coconut milk
Protein and Noodles
- 2 large cooked chicken breasts, sliced or shredded into small pieces
- 5 oz rice noodles
Herbs and Greens
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 3 oz baby spinach
- 1 lime, juiced
Instructions
- Heat the oil and sauté vegetables: Heat a large Dutch oven over medium-high heat. Add olive oil and wait until hot. Add diced onion and red bell pepper, cooking for 3-4 minutes until they start to soften.
- Add aromatics and curry paste: Stir in minced garlic and grated ginger and cook for about one minute to release their fragrance. Then add the red curry paste, stirring for another minute to blend the flavors thoroughly.
- Add liquids and mix: Pour in the chicken broth and coconut milk. Stir continuously until the curry paste is fully dissolved and no clumps remain in the soup base.
- Add chicken and noodles: Add the cooked chicken pieces and rice noodles to the pot. Bring the soup to a boil.
- Simmer the soup: Once boiling, reduce the heat to medium and let it cook for 8-10 minutes until the rice noodles are tender and fully cooked.
- Add fresh herbs and greens: Stir in chopped cilantro, basil, and baby spinach. Turn off the heat and mix in the freshly squeezed lime juice.
- Rest and serve: Let the soup rest for 10 minutes to allow flavors to meld before serving. Garnish with extra fresh herbs as desired.
Notes
- You can substitute chicken breasts with thigh meat for a juicier texture.
- Adjust the amount of red curry paste to control the soup’s spiciness.
- Rice noodles cook quickly, so do not overcook to prevent mushiness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
