Description
This Thai Chicken Curry Soup is a cozy, one-pot meal packed with bold flavors from red curry paste, creamy coconut milk, and fresh herbs. With tender chicken, rice noodles, and a fragrant broth, it’s perfect for warming up on chilly days.
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
- 5 oz rice noodles
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 3 oz baby spinach
- 1 lime, juiced
Instructions
- Heat a large Dutch oven over medium-high heat. Add olive oil.
- Once hot, add the diced onion and red bell pepper. Cook for 3-4 minutes until beginning to soften.
- Stir in the garlic and grated ginger. Cook for 1 minute.
- Add red curry paste and stir for another minute until fragrant.
- Pour in the chicken broth and coconut milk. Stir until smooth and combined.
- Add the cooked chicken and rice noodles. Bring the mixture to a boil.
- Once boiling, reduce heat to medium and cook for 8-10 minutes, or until the noodles are tender.
- Stir in chopped cilantro, basil, and baby spinach. Cook for another minute until greens are wilted.
- Turn off heat and add lime juice. Let soup rest for 10 minutes before serving.
- Serve hot, garnished with extra herbs if desired.
Notes
- You can use rotisserie chicken for a quicker option.
- Adjust curry paste amount to control spice level.
- Add mushrooms, carrots, or snap peas for extra vegetables.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg
