Easy Thai Chicken Soup
Ingredients
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 teaspoon fresh ginger grated
- 3 garlic cloves minced
- 3 –4 tablespoons Thai-style red curry paste adjust to taste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 fresh lime
- 3½ ounces dried rice noodles
- 1 13.5-ounce can full-fat coconut milk
- 2 cups cooked chicken shredded
- Fresh basil leaves torn
- Fresh cilantro chopped
- Sliced green onions to taste
- Salt and black pepper to taste
- Lime wedges for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the grated ginger, minced garlic, and red curry paste. Cook for about 30 seconds until fragrant.
- Pour in the broth, water, and lime juice. Add the rice noodles and bring the soup to a gentle boil.
- Stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for about 10 minutes, until the noodles are tender.
- Add the basil, cilantro, and green onions. Season with salt and pepper to taste.
- Serve hot with extra lime wedges on the side, if desired.
Notes
This quick Thai chicken curry soup is creamy, comforting, and packed with bold Southeast Asian flavors. Made with coconut milk, red curry, rice noodles, and leftover chicken, it’s an easy one-pot meal perfect for busy weeknights or cozy lunches.