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Chicken Curry Soup with Coconut Milk and Noodles Recipe

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4.3 from 47 reviews

A flavorful and comforting Chicken Curry Soup that combines the richness of coconut milk, the spiciness of Thai red curry paste, and the freshness of herbs. This quick and easy soup features tender shredded chicken and rice noodles simmered in a fragrant broth, perfect for a cozy meal any day of the week.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Base 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

Liquids & Broth

  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • 1 (13.5 ounce) can full fat coconut milk

Main Protein & Carbs

  • 3.5 ounces uncooked rice noodles
  • 2 cups shredded cooked chicken (such as rotisserie chicken)

Herbs & Garnishes

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste
  • Salt & pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until softened and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for around 30 seconds to release the spices’ aroma.
  3. Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
  4. Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes to meld the flavors and cook the noodles fully.
  5. Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper according to your taste preferences.
  6. Serve: Serve the soup hot immediately, optionally with lime wedges on the side. Note that the noodles will absorb more liquid over time; add additional chicken broth if the soup thickens too much upon standing.

Notes

  • Use rotisserie chicken or any cooked shredded chicken for convenience and flavor.
  • Adjust the amount of Thai red curry paste to your spice preference; it can be found in most grocery stores or Asian markets.
  • If the soup thickens as it sits, simply add more chicken broth or water to reach desired consistency.
  • This soup pairs well with a side of crusty bread or fresh steamed vegetables.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://yourdailycook.com/chicken-curry-soup-with-coconut-milk-and-noodles-recipe/