Thai Chicken Curry Soup
A comforting Thai-inspired soup designed to warm you from the inside out during chilly weather. Brimming with creamy coconut milk, aromatic Thai red curry, and fresh herbs, this one-pot dish incorporates tender chicken and rice noodles to deliver a satisfying, well-rounded meal.
Ingredients
- 1/2 cup fresh basil chopped
- 1 red bell pepper sliced into thin strips
- 5 oz rice noodles
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 cup fresh cilantro chopped
- 3 oz baby spinach
- 2 tbsp fresh ginger grated
- 1 small yellow onion diced
- 2 large cooked chicken breasts sliced or shredded
- 1 lime juiced
- 8 cups chicken broth
- 1 13.5 oz can coconut milk
- 1/4 cup red curry paste
Instructions
- In a large Dutch oven set over medium-high heat, heat the olive oil. Sauté the diced onion and sliced red bell pepper for 3–4 minutes until they begin to soften.
- Add the minced garlic and grated ginger, stirring continuously for about a minute, then incorporate the red curry paste. Continue stirring for another minute to blend flavors.
- Pour in the chicken broth and coconut milk, stirring until smooth and fully combined. Introduce the shredded or sliced cooked chicken and rice noodles to the pot. Increase heat to bring the mixture to a boil.
- Once boiling, lower the heat to medium and let simmer for 8–10 minutes, or until the rice noodles have softened and cooked through.
- Add the chopped cilantro, basil, and baby spinach, stirring until the greens are wilted. Turn off the heat and stir in the fresh lime juice. Let the soup sit for 10 minutes before serving. Garnish with additional herbs if desired.
Notes
As the soup rests, it will naturally thicken. To maintain desired consistency, keep extra broth available for thinning when necessary.