Description
A vibrant and flavorful Thai Chicken Curry Soup combining tender chicken, fragrant herbs, and creamy coconut milk with warming red curry paste. Perfect for a hearty, comforting meal that comes together quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1/4 cup red curry paste
- 8 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 2 large cooked chicken breasts, sliced or shredded into small pieces
- 5 oz rice noodles
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 3 oz baby spinach
- 1 lime, juiced
Instructions
- Prepare the aromatics: Heat a large dutch oven over medium-high heat and add olive oil. Once hot, add diced onion and sliced red bell pepper. Cook for 3-4 minutes until softened and fragrant.
- Add garlic, ginger, and curry paste: Stir in minced garlic and grated ginger, cooking for about one minute until aromatic. Add the red curry paste and stir for another minute to release its flavors.
- Add liquids: Pour in the chicken broth and coconut milk. Stir continuously to dissolve any clumps of curry paste into a smooth broth.
- Add chicken and noodles: Incorporate the sliced or shredded cooked chicken breasts and rice noodles. Bring the mixture to a boil.
- Simmer noodles: Once boiling, reduce heat to medium and let simmer for 8-10 minutes until the rice noodles are tender and cooked through.
- Finish with herbs and greens: Stir in fresh cilantro, basil, and baby spinach. Turn off the heat, add lime juice, and allow the soup to rest for 10 minutes to meld flavors.
- Serve: Ladle soup into bowls and garnish with additional fresh herbs if desired. Enjoy warm.
Notes
- Use pre-cooked chicken for convenience; leftover roast chicken works well.
- Adjust the amount of red curry paste based on desired spice level.
- Fresh herbs enhance flavor but can be substituted with dried if necessary, adding them earlier in cooking.
- For a gluten-free option, ensure rice noodles are labeled gluten-free.
- Can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the coconut milk.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
