Description
Warm, cozy, and loaded with bold Thai-inspired flavors, this quick curry soup comes together in a flash. It’s the perfect way to put leftover chicken or a rotisserie bird to good use, and every spoonful hits that soothing, aromatic spot.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon freshly grated ginger
- 3 garlic cloves, minced
- 4 heaping tablespoons Thai red curry paste (see notes)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice from 1 lime
- 3.5 ounces uncooked rice noodles (see notes)
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie works great)
- A big handful of fresh basil, torn
- A handful of fresh cilantro, chopped
- Sliced scallions, to taste
- Salt and pepper
- Lime wedges, optional for serving
Instructions
-
Start with the aromatics:
Warm the olive oil in a large soup pot over medium–high heat. Add the chopped onion and cook until softened, about 5 minutes, giving it an occasional stir. -
Build the flavor base:
Stir in the ginger, garlic, and curry paste. Cook for roughly 30 seconds to wake up the spices. -
Add the broth and noodles:
Pour in the broth, water, and lime juice. Add the rice noodles. Turn the heat up and bring everything to a light boil. -
Create the creamy broth:
Reduce heat slightly, then mix in the coconut milk and shredded chicken. Let the soup gently simmer for about 10 minutes so the flavors meld. -
Finish with fresh herbs:
Remove from heat and stir in the basil, cilantro, and scallions. Season with salt and pepper to taste. -
Serve:
Ladle into bowls and add a lime wedge on the side if you like extra brightness. Just a heads-up — the noodles will continue to drink up broth as the soup sits, so feel free to splash in additional chicken stock if you’re reheating leftovers later.
Notes
- Fast prep tip:
- You can chop as you go! Start the onions first, then grate ginger and mince garlic while they soften. Herbs can be prepped while the soup simmers.
- About the noodles:
- Rice noodles vary by brand and thickness, so don’t stress too much about the exact amount. Thicker varieties (around 3 mm) work especially well and stay pleasantly springy. Thai Kitchen stir-fry noodles are a great option if you can find them.
- Curry paste heat levels:
- The Thai Kitchen red curry paste used here is flavorful but mild. Some brands run hotter, so adjust the amount to fit your spice comfort level.
Nutrition
- Calories: 304kcal
- Sugar: 1g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 38mg