Go Back

Cozy Thai Chicken Soup

This comforting Thai chicken soup combines creamy coconut milk, aromatic red curry, and fresh vegetables, making it perfect for weeknight dinners and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works beautifully.
  • 1 cup rice noodles Look for thin rice noodles.
  • 1 can (14 oz) coconut milk Full-fat coconut milk delivers a richer taste.
  • 4 cups chicken broth Homemade broth adds depth to flavor.
  • 1 tablespoon red curry paste Adjust spice level according to preference.
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (e.g., bell peppers, carrots, and snap peas) Seasonal or frozen veggies work great.
  • 1 each juice of lime
  • Salt and pepper to taste
  • Fresh cilantro for garnish Sprig on top for freshness.

Method
 

Preparation
  1. Heat a tablespoon of oil in a large pot over medium heat. Add minced ginger and garlic, sautéing until fragrant, about 1-2 minutes.
  2. Incorporate the mixed vegetables and cook until they are just tender, about 3-5 minutes.
  3. Add the red curry paste and stir well, cooking for another minute to infuse the flavors.
  4. Slowly pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer.
  5. Stir in the shredded chicken and rice noodles, cooking until the noodles are tender and everything is warmed through, around 5 minutes.
  6. Enhance the flavors by stirring in lime juice, and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

Allow the soup to sit for a few hours or overnight for the flavors to meld beautifully. Can be served with fresh spring rolls or a light herbal tea.