Loaded with chicken, veggies, and noodles with just the right amount of spice, this Thai Curry Chicken Soup is the perfect easy, comforting meal that you’ll want to go back to all winter long.
I don’t know about you, but it seems the day after all of the holiday festivities wind down I always find myself craving something warm, brothy, and comforting. And, after spending many days in the kitchen, the goal is to make this happen as easily as possible. That’s exactly where this Thai curry chicken soup comes in! The soup gets most of its flavor from the red curry paste, with a boost from sliced bell peppers, straw mushrooms, a bit of lime juice, and creamy coconut milk, and comes together in less than 30 minutes.
The first thing you’ll do for this Thai curry chicken soup is saute the chicken, though if you want to save time, you can also buy a rotisserie chicken or use some pre-made shredded chicken instead. Once that’s done, you’ll simply slice and saute two bell peppers, then whisk together the curry paste, broth, and coconut milk, toss in some straw mushrooms, and bring the whole thing to a simmer.
While the soup simmers, you’ll prep the noodles. If you’ve wound up with mushy rice noodles in the past, the key is to just barely cook them. To do this, bring a pot of water to boil, then remove it from heat and add the noodles. Let them sit for 2-3 minutes, until soft, then drain them. Don’t add the noodles to the chicken soup until right before you are ready to serve it to prevent overcooking! Also, if you are looking to make this recipe grain-free and Paleo-friendly, kelp noodles make a great substitute, or you can use zucchini noodles.
Finally, to finish off the soup you can serve it with chopped fresh cilantro and extra lime wedges to your liking. We hope you love this Thai curry chicken soup!
Thai Curry Chicken Soup
- 1 tablespoon avocado oil or other fat of choice
- 1 1/2 pounds boneless skinless chicken breast (or about 2 1/2 cups shredded chicken)
- 1/4 teaspoon sea salt
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 quart chicken broth
- 4 ounces red curry paste
- 1, 13.5 ounce can full-fat coconut milk
- 2 tablespoons lime juice
- 1 tablespoon coconut aminos
- 1 teaspoon ground ginger
- 1/4 teaspoon fish sauce
- 15 ounces straw mushrooms drained.
- 4 ounces thin rice noodles 1/2 package
- Chopped fresh cilantro for garnish
- Lime wedges for garnish
- Add the olive oil to a large pot over medium-high heat. Chop the chicken into 1-inch cubes and toss with the salt. Add the chicken to the pot, working in batches if necessary, and cook for 3-4 minutes, until browned, then flip and cook for an additional 2-3 minutes, until browned and cooked through, then remove from the pot.
- Add the bell pepper to the pot and saute for 3-4 minutes, until slightly browned and wilted, then remove from the pot.
- Add the chicken broth, curry paste, coconut milk, lime juice, coconut aminos, ginger, and fish sauce to the pot and whisk to combine. Stir in the straw mushrooms along with the chicken and bell peppers, then reduce heat to medium-low cover, and simmer for 10-15 minutes.
- While the soup is cooking, bring a pot of water to boil. Once boiling, remove from heat and add the noodles. Let sit for 2-3 minutes, until fully cooked through, then drain the noodles.
- Stir the noodles into the soup, then garnish with cilantro and lime wedges and serve!
- For a grain-free and Paleo-friendly alternative: substitute kelp noodles or zucchini noodles for the rice noodles!