Description
Warm comfort flows through this quick curry chicken soup, blending fragrant spices with tender chicken and hearty vegetables. Spoon by spoon, you’ll savor a soul-satisfying journey of bold flavors that transport your senses to a comforting culinary embrace.
Ingredients
Scale
Base Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
Proteins:
- 2 cups shredded cooked chicken
- 4 tablespoons Thai red curry paste
Liquids & Noodles:
- 4 cups chicken or vegetable stock
- 2 cups water
- 1 (13.5 ounces/400 milliliters) can full-fat coconut milk
- 100 grams/3.5 ounces uncooked rice noodles
- Juice of 1 lime
Herbs & Seasonings:
- Fresh basil, torn
- Fresh cilantro, chopped
- Green onions, chopped
- Salt and pepper to taste
- Lime wedges for serving (optional)
Instructions
- Warm a spacious pot over medium-high heat and drizzle oil, allowing onions to soften and become translucent, developing a gentle golden edge in approximately 5 minutes.
- Introduce ginger, minced garlic, and aromatic curry paste, stirring rapidly to activate their intense flavors and release their essential oils, creating a rich base within 30 seconds.
- Pour in chicken stock, water, and a splash of zesty lime juice, gradually elevating the temperature until the liquid reaches a gentle, rolling simmer.
- Carefully lower delicate rice noodles into the bubbling broth, allowing them to cook and absorb the complex spiced liquid until perfectly tender and yielding.
- Stream in creamy coconut milk and fold in succulent chicken pieces, reducing heat to a mild simmer for 10 minutes to meld flavors and ensure chicken is thoroughly heated.
- Conclude by scattering vibrant fresh herbs across the surface, seasoning with refined salt and cracked pepper to enhance the soup’s depth, then ladle into warm bowls.
- Serve immediately alongside wedges of bright lime for an optional citrusy garnish that diners can squeeze to their preference.
Notes
- Use fresh, high-quality curry paste for the most vibrant flavor profile and authentic taste.
- Select boneless chicken thighs instead of breast meat for richer, more tender results that won’t dry out during cooking.
- Toast curry paste briefly in hot oil to release deeper, more complex aromatics and enhance overall soup depth.
- Customize heat levels by choosing mild, medium, or spicy curry paste depending on personal preference and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg