Thai Red Curry Soup
This Thai red curry soup is ready in 25 minutes and made in one pot, with a creamy coconut broth, chewy rice noodles and tender shredded chicken plus tons of aromatics. It's the type of richly flavored comforting soup you could get at your favorite Thai restaurant, yet it's simple enough for a weeknight meal.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 2 tbsp ginger finely diced
- ¼ cup Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can coconut milk (400ml)
- 1 tsp fish sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 5 oz rice noodles
- 2 cups shredded cooked chicken
- ¼ cup scallions chopped
- ¼ cup cilantro chopped
- 2 tbsp Thai basil
- 1 red Thai chili thinly sliced, for garnish
- Lime wedges for garnish
Instructions
- Heat the olive oil in a large pot on medium heat. Add the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
- Add the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and honey.
- Bring to a boil, add the shredded chicken and rice noodles and cook for 2 minutes, until the noodles are tender but still chewy.
- Stir in the chopped cilantro, scallions and Thai basil. Divide between bowls and garnish with additional fresh herbs, lime wedges and thinly sliced chilies before serving.
Notes
- Curry paste: This recipe was tested with Thai Kitchen red curry paste. If you're using a different brand, start with less and add more to taste, as some brands are much spicier.
- Chicken: The total time assumes cooked chicken, like rotisserie or leftovers. If you're cooking chicken from scratch, allow extra time.
Nutrition
Calories: 285kcal | Carbohydrates: 15g | Protein: 23g | Fat: 14g | Sodium: 366mg | Fiber: 2g | Sugar: 5g