Okay, so listen, you know those nights when you’re *starving*, but the thought of spending hours in the kitchen? Nope. That’s where my Easy Thai Chicken Curry Soup comes in! Seriously, from craving to couch, we’re talking 20 minutes, tops! And trust me, it’s packed with flavor. I’ve been making this for years, tweaking it here and there, and it’s now my go-to when I want something comforting and delicious. It’s way easier than takeout, and honestly? Way tastier too. This Easy Thai Chicken Curry Soup is about to become your new weeknight hero!
Why You’ll Love This Easy Thai Chicken Curry Soup
Seriously, there’s so much to love! This soup is a total lifesaver on busy weeknights. It’s like a warm hug in a bowl, but without all the fuss. Plus, it’s naturally gluten-free, which is a win for anyone avoiding gluten!
Reasons to Make This Easy Thai Chicken Curry Soup
- Quick!
- Easy!
- Flavorful!
- Gluten-Free!
Ingredients for Your Easy Thai Chicken Curry Soup
Alright, let’s gather our goodies! Don’t worry, the ingredient list looks longer than the actual cooking time. You’ll need 1 tablespoon of olive oil, half a medium onion (chopped finely, please!), 1 teaspoon of grated fresh ginger, and 3 cloves of minced garlic. Then grab 4 heaping tablespoons of Thai red curry paste (the star!), 4 cups of chicken or veggie broth, 2 cups of water, and the juice of 1 lime. Almost there! Get 3.5 ounces of uncooked rice noodles, one 13.5-ounce can of full-fat coconut milk (don’t skimp!), 2 cups of shredded cooked chicken, a generous handful of torn fresh basil, a handful of chopped fresh cilantro, and some chopped scallions to taste. And of course, salt & pepper to season. Lime wedges for serving? Totally optional, but I love ’em!
How to Make Easy Thai Chicken Curry Soup: Step-by-Step Instructions
Okay, pay attention, because this is where the magic happens! Don’t worry, it’s ridiculously simple. Just follow these steps, and you’ll have a steaming bowl of Easy Thai Chicken Curry Soup in no time. Promise!
Preparing the Base for Your Thai Chicken Curry Soup
First, grab a large pot and heat up that olive oil over medium-high heat. Toss in the chopped onion and sauté for about 5 minutes, stirring now and then. You want it softened and slightly translucent, not burnt! Then, stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for just about 30 seconds – careful, it splatters! – until it’s fragrant. This is key for getting that authentic Thai flavor.
Simmering the Easy Thai Chicken Curry Soup
Now, pour in the chicken or vegetable broth, water, and lime juice. Add your rice noodles too! Crank up the heat to high and bring everything to a gentle boil. Once it’s bubbling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for about 10 minutes. This lets all those amazing flavors meld together. Mmm!
Finishing Your Easy Thai Chicken Curry Soup
Almost there! Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste. And that’s it! Taste and adjust seasonings as needed. Seriously, could it BE any easier? Serve immediately for the best flavor.
Tips for the Best Easy Thai Chicken Curry Soup
Want to take your Easy Thai Chicken Curry Soup from good to *amazing*? Of course, you do! Here are a few little secrets I’ve learned over the years. First off, don’t be afraid to experiment with the seasonings! A little extra lime juice? Go for it! A pinch of red pepper flakes for extra heat? Absolutely! And honestly, fresh ingredients make ALL the difference. Trust me on this one!
Ingredient Notes for Your Thai Chicken Curry Soup
Let’s talk ingredients. A few things here can really make or break your soup, so listen up! Don’t worry, it’s not complicated. We just want to make sure you’re using the right stuff.
Rice Noodle Selection
Okay, noodle talk! I really think thicker rice noodles (around 3mm) work best in this soup. They hold their shape better and don’t get mushy as quickly. No one likes mushy noodles!
Curry Paste Adjustment
Spice lover? Add more curry paste! Not so much? Start with less. Seriously, taste as you go and adjust to your preference. That’s the beauty of cooking, right? Make it YOURS!
Variations for Your Easy Thai Chicken Curry Soup
Okay, so you’ve made the basic Easy Thai Chicken Curry Soup, and you’re like, “Hmm, what else can I do?” I get it! It’s super easy to customize. Try adding different veggies like mushrooms, bell peppers, or even some broccoli florets. For a little extra zing, throw in a pinch of chili flakes or a dash of sriracha. And hey, if you’re not feeling chicken, shrimp or tofu work great too! Seriously, have fun with it!
Serving Suggestions for Easy Thai Chicken Curry Soup
Okay, so you’ve got your amazing Easy Thai Chicken Curry Soup ready to go. What next? I love serving it with a side of warm naan bread for dipping – seriously, try it, you won’t regret it! A simple side salad with a light vinaigrette also works wonders. Or, for a more substantial meal, add some extra rice on the side. Yum!
Storing Your Easy Thai Chicken Curry Soup
Got leftovers? Lucky you! This Easy Thai Chicken Curry Soup is pretty good the next day, too. Just pop it in an airtight container and stick it in the fridge. But fair warning: the noodles will soak up more of the broth. When you reheat it, you might need to add a splash of chicken broth or water to loosen it up. It might not be *exactly* the same as fresh, but it’s still delicious!
Frequently Asked Questions About Easy Thai Chicken Curry Soup
Got questions? I’ve got answers! Here are a few of the most common things people ask me about this Easy Thai Chicken Curry Soup. Don’t worry, it’s all super simple!
Can I use different vegetables in this Thai Chicken Curry Soup?
Absolutely! Seriously, get creative! This soup is super versatile. Bell peppers, mushrooms, broccoli, spinach… go wild! Just toss them in when you add the chicken and coconut milk. Easy peasy!
How spicy is this Easy Thai Chicken Curry Soup?
That’s totally up to you! The spice level depends on your curry paste. Some are mild, some are FIRE! Start with less and add more to taste. A pinch of red pepper flakes can kick it up a notch, too. Just be careful!
Can I make this Easy Thai Chicken Curry Soup ahead of time?
You can, but I honestly think it’s best fresh. The noodles tend to soak up a lot of the broth if it sits for too long. If you *do* make it ahead, store the noodles separately and add them when you reheat the soup. That’ll help keep them from getting too mushy.
Nutritional Information for Easy Thai Chicken Curry Soup
Okay, so here’s the deal: I’m not a nutritionist, and the nutritional info below is just an estimate. It can totally vary depending on the exact brands and ingredients you use. I mean, different coconut milks have different fat contents, right? So, please don’t take this as gospel. Just a general idea!
Enjoyed This Easy Thai Chicken Curry Soup Recipe?
Hey, if you loved this Easy Thai Chicken Curry Soup as much as I do, let me know! Seriously, leave a comment and rating below. It makes my day to hear from you guys! And if you snap any pics of your creations, share them on social media and tag me! I love seeing your versions! Happy cooking!
Print
Devour Delicious Easy Thai Chicken Curry Soup in 20 Min
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Quick and simple Thai chicken curry soup ready in 20 minutes.
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 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken
- Generous handful fresh basil torn
- Handful fresh cilantro chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
- Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
- Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid.
Notes
- Prep while cooking to save time.
- Use thicker rice noodles (3 mm).
- Adjust curry paste amount based on spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
