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Thai Chicken Curry Soup

Thai Chicken Curry Soup: Quick Comfort in a Bowl

Experience warmth with Thai Chicken Curry Soup, a quick and delicious dish perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with coconut or vegetable oil.
  • 1 large Onion Use shallots for milder taste or skip for low-carb.
  • 1 tablespoon Fresh Ginger Can substitute with ground ginger.
  • 2 cloves Garlic Minced garlic is ideal; use garlic powder as an alternative.
  • 2 tablespoons Thai Red Curry Paste Adjust quantity based on spice preference.
  • 4 cups Chicken or Vegetable Broth Use low-sodium options for a healthier choice.
  • 1 cup Water Adjust based on noodle absorption preference.
  • 1 tablespoon Lime Juice Substitute with lemon juice for a different flavor.
For the Noodles and Creaminess
  • 6 ounces Rice Noodles Can replace with whole grain or gluten-free noodles.
  • 1 can (13.5 ounces) Coconut Milk Light coconut milk can be used for fewer calories.
  • 2 cups Shredded Cooked Chicken Use any leftover cooked chicken.
For Garnishing
  • ½ cup Fresh Basil Can swap basil with mint or omit.
  • ½ cup Chopped Cilantro
  • ¼ cup Chopped Scallions Can also use chives or onions.
  • Salt & Pepper Adjust according to taste.
  • Lime Wedges Optional for garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, pour in 2 tablespoons of olive oil and add 1 chopped onion. Sauté for about 5 minutes until the onion is softened and becomes translucent.
  2. Stir in 1 tablespoon of freshly grated ginger and 2 minced garlic cloves, followed by 2 tablespoons of Thai red curry paste. Cook for about 30 seconds, or until fragrant.
  3. Pour in 4 cups of chicken broth and 1 cup of water, followed by the juice of 1 lime. Add 6 ounces of rice noodles and bring to a gentle boil for about 3 to 4 minutes.
  4. Stir in 1 can of coconut milk and 2 cups of shredded cooked chicken. Reduce the heat to medium-low and let simmer for 10 minutes.
  5. Fold in ½ cup of torn fresh basil, ½ cup of chopped cilantro, and ¼ cup of chopped scallions. Season with salt and pepper to taste.
  6. Serve immediately, garnishing each bowl with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store noodles separately if keeping leftovers to maintain texture.

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