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Chicken Curry Soup

Chicken Curry Soup
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★★★★★

5 from 23 reviews

A flavorful and comforting Chicken Curry Soup featuring aromatic Thai red curry paste, creamy coconut milk, tender shredded chicken, and fresh herbs, perfect for a warming meal that combines the zest of lime with the richness of coconut and spices.

Ingredients

Scale

Sauté Base

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped finely
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 4 heaping tablespoons Thai red curry paste

Broth and Noodles

  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • 3.5 ounces uncooked rice noodles
  • 1 (13.5 ounce) can full fat coconut milk

Protein and Herbs

  • 2 cups shredded cooked chicken (rotisserie recommended)
  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste

Seasoning and Serving

  • Salt and pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion softens and becomes translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring constantly to release the flavors and aromas.
  3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil.
  4. Incorporate Coconut Milk and Chicken: Stir in the full fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes to allow flavors to meld and noodles to soften.
  5. Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper according to your taste preferences.
  6. Serve and Garnish: Serve the soup immediately. Optionally, offer extra lime wedges on the side to squeeze over the soup. Note that the noodles will absorb more liquid over time, so add more broth as needed, especially when reheating leftovers.

Notes

  • Use a high-quality Thai red curry paste for the best flavor; adjust the amount if you prefer more or less heat.
  • Rice noodles cook quickly and will continue to soften in the soup, so serve promptly or add extra broth when reheating.
  • Substitute shredded rotisserie chicken with leftover cooked chicken or turkey for convenience.
  • For a vegetarian version, omit the chicken and use vegetable broth.
  • Lime juice is crucial for brightening the flavors—do not skip it.

Nutrition

Keywords: chicken curry soup, Thai curry soup, coconut milk soup, quick curry recipe, easy Thai soup

Find it online: https://liamjayne.com/chicken-curry-soup/