Description
Warm comfort meets Thai culinary magic in this chicken curry soup that blends creamy coconut richness with aromatic spices. Delightful layers of flavor dance across your palate, inviting you to savor each spoonful of pure comfort and exotic charm.
Ingredients
Scale
Protein:
- 2 cups shredded cooked chicken (rotisserie)
Main Ingredients:
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 can (13.5 ounces/400 milliliters) full-fat coconut milk
- 3.5 ounces (100 grams) uncooked rice noodles
Aromatics and Seasonings:
- 1 tablespoon olive oil
- 0.5 medium onion, finely chopped
- 1 teaspoon freshly grated ginger
- 3 garlic cloves, minced
- 4 tablespoons Thai red curry paste
- 1 lime, juiced
- 1 handful fresh basil, torn
- 1 handful fresh cilantro, chopped
- Scallions, chopped (as desired)
- Salt and pepper, to taste
- Lime wedges (for serving, optional)
Instructions
- Heat olive oil in a large pot over medium-high temperature for 2-3 minutes until shimmering.
- Add finely chopped onion and sauté until softened and translucent, stirring periodically to prevent burning.
- Introduce freshly grated ginger, minced garlic, and red curry paste, cooking quickly until aromatic without scorching.
- Pour chicken or vegetable broth, water, and lime juice into the pot, increasing heat to high and bringing mixture to a gentle boil.
- Carefully add rice noodles, allowing them to cook rapidly for 2-3 minutes until tender but not mushy.
- Reduce heat to medium-low and slowly incorporate coconut milk, creating a creamy liquid base.
- Gently fold in shredded chicken, letting the soup simmer for 8-10 minutes to develop rich flavors and slightly thicken consistency.
- Immediately before serving, sprinkle fresh basil, cilantro, and chopped scallions throughout the soup.
- Adjust seasoning with salt and pepper according to taste preferences.
- Ladle soup into serving bowls, accompanied by lime wedges for an extra citrusy kick.
- Note that noodles will continue absorbing liquid, so consider adding extra broth when reheating for optimal texture.
Notes
- Select rice noodles that cook quickly to maintain a perfect texture without becoming mushy during simmering.
- Consider using rotisserie chicken or pre-cooked shredded chicken to speed up meal preparation and reduce cooking time.
- Adjust curry paste quantity based on personal spice tolerance, starting with less and gradually increasing for desired heat level.
- Replace chicken with tofu or chickpeas to create a vegetarian-friendly version of this comforting soup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg