Thai Chicken Soup
A comforting bowl of Thai Chicken Soup with a delightful harmony of flavors, including rich coconut milk and zesty Thai red curry paste, perfect for any occasion.
Ingredients
Soup Base
- 1 tbsp olive oil For sautéing the onion
- 0.5 medium onion, finely chopped
- 1 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 heaping tbsp Thai red curry paste Adjust for spice preference
- 4 cups chicken broth or vegetable broth Good quality broth enhances flavor
- 2 cups water
- Juice from 1 lime lime (freshly squeezed)
- 1 can (13.5 oz) full-fat coconut milk Best for creaminess
- 2 cups cooked shredded chicken Rotisserie chicken works great
- 3.5 oz uncooked rice noodles Cook separately if storing leftovers
Garnishes
- 1 handful fresh basil, torn
- 1 handful fresh cilantro, chopped
- 2 tbsp chopped scallions Add more if you prefer
- to taste Salt and black pepper For seasoning
- as needed Lime wedges For serving
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium heat.
- Add the finely chopped onion and sauté for about five minutes, or until soft and golden.
- Stir in the grated ginger, minced garlic, and Thai red curry paste, cooking for 30 seconds to 1 minute.
- Pour in the chicken broth and water, and add the freshly squeezed lime juice.
Cooking
- Bring the mixture to a gentle boil.
- Add the uncooked rice noodles and cook until tender, about 5 to 7 minutes.
- Reduce heat to medium-low, then add the full-fat coconut milk and shredded chicken.
- Let the soup simmer for about 10 minutes.
Serving
- Stir in the torn basil, chopped cilantro, and scallions.
- Taste and adjust seasoning with salt and black pepper as desired.
- Serve hot and add lime wedges on the side.
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Notes
Consider pairing with Thai-inspired appetizers like spring rolls or a fresh salad. Cook rice noodles separately if storing leftovers to prevent mushiness.