Description
This Thai-inspired chicken curry soup is quick to prepare and packed with vibrant flavors. Tender chicken, rice noodles, and fresh vegetables are simmered in a creamy coconut curry broth, making it a perfect meal for any day of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 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)
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup baby spinach leaves
- Fresh basil and cilantro, chopped, for garnish
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Sauté Aromatics:
- In a large pot over medium heat, heat the olive oil.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger; cook for an additional 1 minute until fragrant.
- Add Curry Paste:
- Mix in the Thai red curry paste, stirring continuously for about 1 minute to release the spices’ aromas.
- Add Liquids and Noodles:
- Pour in the chicken broth, water, and lime juice; bring the mixture to a boil.
- Add the rice noodles and cook according to package instructions until tender.
- Incorporate Coconut Milk and Chicken:
- Reduce the heat to medium-low and stir in the coconut milk until well combined.
- Add the shredded chicken, red bell pepper, and carrots; simmer for 5-7 minutes to allow flavors to meld and vegetables to soften.
- Add Spinach and Season:
- Stir in the baby spinach leaves until wilted.
- Season the soup with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh basil and cilantro.
- Serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Adjust the spiciness by varying the amount of red curry paste.
- If the soup thickens upon standing, add additional broth to reach the desired consistency.