Name: Easy Thai Chicken Curry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; ½ medium onion (chopped finely); 1 teaspoon grated fresh ginger; 3 cloves garlic (minced); 4 heaping tablespoons Thai red curry paste (see note); 4 cups chicken or vegetable broth; 2 cups water; Juice of 1 lime; 3½ ounces uncooked rice noodles (see note); 1 (13.5 ounce) can full fat coconut milk; 2 cups shredded cooked chicken ((I used rotisserie)); Generous handful fresh basil (torn); Handful fresh cilantro (chopped); Chopped scallions (to taste); Salt & pepper (to taste ); Lime wedges (for serving (optional))

👨‍🍳 Instructions

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Chop the onion finely

Grate the fresh ginger and mince the garlic

Tear the basil and chop the cilantro

Add the olive oil and onion to a large pot over medium-high heat and sauté, stirring occasionally

Stir in the ginger, garlic, and curry paste, and cook

Add the broth, water, lime juice, and noodles

Increase heat to high and bring to a gentle boil

Stir in the coconut milk and chicken

Reduce heat to medium-low and let the soup simmer

Stir in the basil, cilantro, and scallions, then season with salt & pepper as needed

Serve immediately with an extra wedge of lime on the side if desired

🎉

You're all done!

Enjoy your easy thai chicken curry soup — and don't forget to share.

Swaps, storing and making ahead

Good to know

Swaps

No fresh ginger? Use 1/4 teaspoon ground ginger in place of the grated ginger.
No fresh garlic? Use 3/8 teaspoon garlic powder instead of the 3 minced cloves.
No rice noodles on hand? Substitute another thin noodle of similar weight, cooked according to package instructions.

Storing it

Store leftovers in an airtight container in the fridge for up to 2 days, as the noodles soften over time. Reheat gently on the stove until steaming hot.