Quick Thai Chicken Curry Soup is a flavorful and comforting dish that combines tender chicken, aromatic spices, and creamy coconut milk. This soup is inspired by traditional Thai flavors and can be prepared in a short amount of time, making it perfect for a weeknight meal.
Preparation Time: Approximately 20 minutes
Servings: 4 people
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 4 tablespoons Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- Fresh basil leaves, torn
- Fresh cilantro, chopped
- Green onions, chopped
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions:
- Sauté Aromatics:
- In a large pot over medium-high heat, heat the olive oil.
- Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Stir in the grated ginger and minced garlic; cook for an additional 30 seconds until fragrant.
- Add Curry Paste:
- Add the Thai red curry paste to the pot, stirring continuously for about 1 minute to release the spices’ aromas.
- Add Liquids:
- Pour in the chicken broth, water, and lime juice. Stir well to combine.
- Increase the heat to high and bring the mixture to a gentle boil.
- Cook Noodles:
- Add the uncooked rice noodles to the boiling soup.
- Cook according to the package instructions, usually about 5 minutes, until the noodles are tender.
- Add Coconut Milk and Chicken:
- Reduce the heat to medium-low.
- Stir in the coconut milk and shredded cooked chicken.
- Let the soup simmer for an additional 5 minutes to heat through and allow the flavors to meld.
- Season and Garnish:
- Taste the soup and season with salt and pepper as needed.
- Stir in the torn basil leaves, chopped cilantro, and green onions just before serving.
- Serve:
- Ladle the soup into bowls and serve hot.
- Offer lime wedges on the side for additional brightness.
Nutritional Information (per serving):
- Calories: ~350 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
- Sodium: 800mg
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Notes:
- Curry Paste: The level of spiciness can vary between brands of Thai red curry paste. Adjust the amount used to suit your heat preference. If you prefer a milder soup, start with 2 tablespoons and increase as desired.
- Noodle Choice: Rice noodles come in various thicknesses. For this soup, medium-width rice noodles are recommended, but feel free to use your preferred type.
- Protein Alternatives: While this recipe uses cooked chicken, you can substitute it with shrimp, tofu, or additional vegetables for a different protein source or a vegetarian option.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the noodles may absorb more broth over time, so you might need to add a splash of chicken broth or water when reheating.
Enjoy preparing and savoring this quick and flavorful Thai Chicken Curry Soup!