Dive into a bowl of our Thai Chicken Curry Soup, a recipe that marries simplicity with the complexity of Thai flavors to create a comforting, flavorful dish that’s easy to prepare. Utilizing leftover or rotisserie chicken, this soup transforms everyday ingredients into a delightful meal that’s both nourishing and invigorating.
With its rich coconut milk base, tangy lime juice, and aromatic herbs, this soup is a testament to the power of great flavor combinations, promising to be a crowd-pleaser and a personal comfort food favorite.
How to Prepare Thai Chicken Soup
- Sauté Onions: In a large pot, heat one tablespoon of olive oil over medium-high heat. Add the chopped onions, sautéing for 5 minutes to soften them, stirring occasionally.
- Add Aromatics and Curry: Mix in the grated fresh ginger, minced garlic, and Thai red curry paste to the onions, cooking everything together for about 30 seconds until fragrant.
- Pour in Liquids and Add Noodles: Add four cups of chicken or vegetable broth, two cups of water, and the juice of one lime to the pot. Increase the heat to high, bringing the soup to a gentle boil before adding the uncooked rice noodles.
- Incorporate Coconut Milk and Chicken: Stir in a can of full-fat coconut milk and two cups of shredded cooked chicken. Reduce the heat to medium-low, allowing the soup to simmer for 10 minutes, letting the flavors meld together.
- Final Touches with Herbs: Add a generous handful of torn fresh basil, chopped cilantro, and chopped scallions to the soup. Season with salt and pepper to taste, adjusting the flavors as needed.
- Serve with Lime: Dish out the soup into bowls, serving it immediately to prevent the noodles from soaking up too much liquid. Offer extra lime wedges on the side for a refreshing zest.
Thai Chicken Soup
Ingredients
- 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
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 can full fat coconut milk
- 2 cups shredded cooked chicken
- Generous handful fresh basil
- Handful fresh cilantro
- Chopped scallions
- Salt & pepper
- Lime wedges
Instructions
- Onion Sauté Start: Heat a tablespoon of olive oil in a large pot over a medium-high setting. Add half a medium onion, finely chopped, sautéing for about 5 minutes. Stir occasionally to ensure even cooking and softening of the onions.
- Aromatic Infusion: Introduce one teaspoon of freshly grated ginger and three minced garlic cloves to the onions. Stir in four heaping tablespoons of Thai red curry paste and cook everything together for roughly 30 seconds, until the mixture becomes aromatic and well-combined.
- Liquid Addition and Noodle Prep: Pour in four cups of chicken or vegetable broth along with two cups of water and the juice of one lime. Increase the heat, bringing the mixture to a gentle boil before adding 3.5 ounces of uncooked rice noodles.
- Coconut Milk and Chicken Incorporation: Mix in a 13.5-ounce can of full-fat coconut milk and two cups of shredded cooked chicken (rotisserie chicken works well). Turn the heat down to medium-low, letting the soup simmer gently for 10 minutes, allowing the flavors to meld.
- Herbs and Seasoning: Stir in a generous handful of torn fresh basil, a handful of chopped fresh cilantro, and chopped scallions into the simmering soup. Season with salt and pepper to taste, adjusting the flavor profile as needed.
- Ready to Serve: Serve the soup hot, directly after preparation, accompanied by a wedge of lime on the side for an additional zesty flavor. Note that the rice noodles will continue to absorb liquid if left to sit, so if reheating leftovers, consider adding more chicken broth to adjust the soup's consistency.
How to Store Thai Chicken Soup
To store Thai Chicken Soup, allow it to cool to room temperature before transferring it to airtight containers. It can be refrigerated for up to 3 days. If you find the noodles have absorbed much of the liquid upon reheating, simply add more chicken broth to achieve the desired consistency. Freezing is not recommended if the soup contains rice noodles, as they may become mushy upon thawing and reheating.
