Thai red curry chicken soup ismade with tender chicken, Thai red curry paste, coconut milk, vegetables, and rice noodles. This easy Thai chicken soup with coconut milk comes together in just 30 minutes. Gluten-free and Dairy-free recipe. Perfect for busy weeknight dinners. Let's see how to make it with step-by-step photos and a video.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Asian, Thai
Servings: 4people
Calories: 510kcal
Author: Preeti
Equipment
1 Heavy bottom pan or pot
Ingredients
1onion,sliced
1teaspoongarlic,finely chopped
½teaspoonginger,finely chopped
4tablespoonThai red curry paste(add as per spice prefernce - see the notes for details)
1red & green bell pepper,sliced
1carrot,thinly sliced
4cupschicken broth
200gramscooked shredded chicken
1can coconut milk(400 ml)
1teaspoonlemon juice
cilantro/coriander leaves,chopped
200-gramrice noodles(flat, medium size)
Instructions
Heat 2 tablespoon oil in a heavy bottom pan over medium heat.
Add onions. Stir fry the onions until translucent.
Next, add ginger & garlic. Stir fry it for a minute.
Add Thai red curry paste. Stir fry it for a minute.
Now, add bell pepper & carrot. Stir fry the vegetables for 2-3 minutes.
Add the chicken broth, stir & bring it to a boil.
Reduce the heat & add the shredded chicken & coconut milk. Cook stirring continuously for 2-3 minutes.
Now, let the soup reduce for 10 minutes on low heat. Stir in between as required.
Meanwhile, cook the rice noodles as per the instructions given on the package.
Finally, add lemon juice & cilantro to the soup. Taste & adjust the seasoning.
Thai chicken soup with coconut milk is ready to serve.
To serve, take a soup bowl & add rice noodles.
Pour the soup over the noodles. Top with sriracha (optional) and serve.
Video
Notes
Cook the rice noodles separately. You can cook the noodles with chicken soup but rice noodles can become soggy or mushy quickly, if it stays in the soup for a long time, or if overcooked. So, it is a good idea to cook the rice noodles separately.
Planning to store the leftovers - Cook the rice noodles & soup separately. Cook only the quantity of noodles you are going to consume. Store the leftover soup in an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve with freshly cooked rice noodles.
Taste & adjust the seasoning.
Thai red curry paste - For this recipe, we are using Thai red curry paste. The spice level of Thai red curry paste differs depending on the brand you are using. So add it accordingly.
Add Thai red chilies to the soup, if you prefer spicy.
Serve the soup over noodles only when you are serving it. Otherwise, it will make the noodles soggy.