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–+ servings

Easy Thai Chicken Curry Soup

A quick, comforting soup bursting with vibrant Thai flavors, perfect for busy weeknights or using up leftover chicken.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil
  • 0.5 medium onion chopped finely
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic minced
  • 4 tablespoons Thai red curry paste heaping
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 unit lime Juice of
  • 3.5 ounces uncooked rice noodles
  • 1 can full fat coconut milk 13.5 ounces
  • 2 cups shredded cooked chicken I used rotisserie
  • 1 handful fresh basil torn
  • 1 handful fresh cilantro chopped
  • 1 unit scallions Chopped to taste
  • 1 unit salt to taste
  • 1 unit pepper to taste
  • 1 unit lime wedges for serving - optional

Method
 

  1. Add the olive oil and onion to a large pot over medium-high heat. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
  2. Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook everything together for about 30 seconds until they become aromatic.
  3. Pour in the chicken or vegetable broth, water, lime juice, and uncooked rice noodles. Increase the heat to high until it reaches a gentle boil.
  4. Once boiling, stir in the coconut milk along with your shredded cooked chicken. Reduce the heat to medium-low and let it simmer for about 10 minutes.
  5. Stir in the torn basil leaves, chopped cilantro, and scallions. Season with salt and pepper according to your taste preferences.
  6. Serve your Easy Thai Chicken Curry Soup immediately with an extra wedge of lime on the side if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgFiber: 3gSugar: 5g

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