Thai Chicken Soup
A soothing and aromatic soup that combines the warmth of chicken broth with fragrant Thai spices, perfect for comfort and nourishment.
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 0.5 medium onion, finely chopped
- 1 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 tbsp Thai red curry paste
- 4 cups chicken broth or vegetable broth
- 2 cups water
- 1 juice lime (freshly squeezed)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 3.5 oz uncooked rice noodles
- 1 handful fresh basil, torn
- 1 handful fresh cilantro, chopped
- 2 tbsp chopped scallions (or more if you prefer)
- to taste Salt and black pepper
- as needed Lime wedges for serving (optional)
Instructions
Preparation
- Heat olive oil in a large soup pot over medium heat.
- Add finely chopped onion and sauté until soft and golden, about 5 minutes.
Cooking
- Stir in grated ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds to 1 minute.
- Pour in the chicken broth and water, adding the lime juice, and bring to a gentle boil.
- Add uncooked rice noodles and let them cook for 5 to 7 minutes until tender, stirring occasionally.
- Reduce heat to medium-low, stir in full-fat coconut milk and shredded chicken, and simmer for about 10 minutes.
- Just before serving, stir in torn basil, chopped cilantro, and scallions. Adjust seasoning with salt and black pepper.
Serving
- Ladle the soup into bowls and serve hot with optional lime wedges on the side.
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Notes
Store leftovers in an airtight container; refrigerate for up to 3 days, or freeze for 2-3 months in a freezer-safe container. Reheat with extra broth as needed.