Quick Curry Chicken Soup

Why You’ll Love This Recipe

• Quick Preparation: Ready in just 30 minutes, ideal for busy evenings.
• Rich Thai Flavors: A balance of sweet, spicy, and tangy with coconut milk and red curry paste.
• Convenient Ingredients: Uses rotisserie chicken and store-bought curry paste for a quick prep.
• Customizable Heat Level: Adjust the curry paste to make it as mild or spicy as you like.
• One-Pot Meal: Minimal cleanup with everything cooking in a single pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 1 teaspoon fresh grated ginger
• 3 cloves garlic, minced
• 4 heaping tablespoons Thai red curry paste
• 4 cups chicken or vegetable stock
• 2 cups water
• Juice of one lime
• 3.5 oz / 100 grams uncooked rice noodles
• 1 can full-fat coconut milk (13.5 ounces)
• 2 cups shredded cooked chicken (such as rotisserie)
• Generous handful of fresh torn basil
• Handful of chopped fresh cilantro
• Chopped green onions to taste
• Salt and pepper as desired
• Optional lime wedges for serving

Directions

1. Heat olive oil in a large pot over medium-high heat and sauté chopped onion for about 5 minutes until softened.
2. Stir in grated ginger, garlic, and curry paste, cooking for 30 seconds until fragrant.
3. Add chicken broth, water, lime juice, and rice noodles. Bring to a gentle boil to cook noodles.
4. Stir in coconut milk and shredded chicken. Simmer for 5-10 minutes.
5. Add fresh basil, cilantro, and green onions. Season with salt and pepper.
6. Serve with optional lime wedges and extra herbs.

Servings and Timing

• Servings: 6
• Prep Time: 10-15 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-35 minutes

Variations

• Use yellow or green curry paste for a different flavor.
• Substitute rice noodles with wheat noodles, ramen, or zucchini noodles.
• For a vegetarian version, swap chicken for tofu or chickpeas.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezes well (without noodles) for up to 3 months. Reheat gently on the stovetop or in the microwave.

FAQs

Can I use a different type of curry paste?

Yes, you can substitute yellow or green curry paste, but the flavor will vary.

How can I adjust the spice level?

Start with less curry paste and add more to taste as you go.

Can I make this recipe with leftover chicken?

Yes, rotisserie chicken or any cooked chicken works great in this recipe.

Can I make this soup vegetarian?

Yes, use tofu or chickpeas as a protein substitute.

What kind of noodles can I use?

You can use wheat noodles, ramen, or rice noodles, or even zucchini noodles for a low-carb option.

Can I use light coconut milk?

Yes, light coconut milk works, but full-fat coconut milk gives the best texture.

How do I store leftover soup?

Store in the fridge for up to 4 days, and reheat gently to maintain flavor.

Can I freeze this soup?

Yes, freeze the soup without noodles and add fresh noodles when reheating.

Can I use frozen chicken?

Yes, just make sure to fully cook it before adding it to the soup.

How can I make the soup richer?

Use full-fat coconut milk and adjust the seasonings for a more indulgent flavor.

Conclusion

Quick Curry Chicken Soup is a delicious, easy-to-make dish that offers rich Thai flavors in just 30 minutes. It’s perfect for busy nights, customizable to your taste, and great for leftovers.

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