Description
A quick and flavorful Thai Chicken Curry Soup with tender shredded chicken, silky rice noodles, and fresh vegetables in a creamy coconut curry broth.
Ingredients
Scale
- 3 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tbsp red curry paste
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- 2 cups cooked shredded chicken
- 1 small carrot, julienned
- 1 cup baby spinach (or bok choy)
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 4 oz rice noodles
- Juice of 1 lime
- Salt & pepper to taste
- Fresh cilantro & green onions for garnish
Instructions
- Heat oil in a pot over medium heat. Sauté onion, garlic, and ginger for 2 minutes.
- Add red curry paste and stir for 30 seconds.
- Pour in coconut milk and chicken broth, stirring to combine.
- Add shredded chicken and carrots, let simmer for 5 minutes.
- Stir in spinach and cook for 2 minutes until wilted.
- Add rice noodles and cook per package instructions (about 3-4 minutes).
- Stir in fresh lime juice, adjust seasoning, and serve hot.
- Garnish with cilantro, green onions, and extra lime wedges.
Notes
- For extra heat, add Thai chilies or sriracha.
- Store leftovers in the fridge for up to 4 days.
- Freeze broth separately and add fresh noodles when reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai