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When chilly weather hits and I want something warming fast, this chicken curry soup is my personal lifesaver. Creamy coconut milk and bright Thai curry paste come together for big flavor, but you'll only need about 30 minutes from start to slurp.
The first time I threw this together, I couldn't believe such a simple line-up turned into so much flavor. Now, it's my trusty way to bring leftover chicken to new heights.
Irresistible Ingredients
- Thai red curry paste: This is where all the flavor starts - Mae Ploy’s my pick for real deal taste
- Full-fat coconut milk: Makes the broth extra smooth and creamy
- Ginger and garlic, fresh: These power up the flavor big time
- Rice noodles: Toss right in so they soak up everything good
- Herbs, fresh: Cilantro and basil go in last for color and a fresh kick
I can’t stress enough: let your curry paste get super fragrant at the start and you’ll taste the difference at the end.
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Jump In The Kitchen
- Step 1:
- First, get a pan hot and let onions, ginger, and garlic hit the oil - it already smells amazing
- Step 2:
- Give the curry paste time to open up with the aromatics, don’t hurry it. It’ll smell bold and spicy once it’s ready
- Step 3:
- Slowly add coconut milk for a creamy, dreamy base
- Step 4:
- Drop in rice noodles and let them simmer until they’re tender
- Step 5:
- Top it all off with fresh herbs just before you’re done, so they stay bright and green
One crazy evening, I learned the magic of tossing ginger in the freezer and then grating it right into the soup. Now, that's my go-to move for this dish.
Switch It Up
This soup is ready for whatever add-ins you love. Sometimes I mix in:
- Mushrooms for a savory depth
- Chopped bell pepper for pop and crunch
- Snow peas for some snap
- Extra chili sauce if I’m craving heat
Storing Like A Pro
Let’s save you from mushy noodles: stash the noodles on their own if you're saving soup for later. They soak up broth like crazy, so don’t mix them if you want the best leftovers. Broth holds up great for four days in the fridge.
Topper Inspiration
Honestly, I have fun making a little toppings bar with things like:
- Raw bean sprouts, super fresh
- Extra wedges of lime for squeezing
- Slices of chili for some fire
- Crushed-up peanuts for crunch
- Handfuls of herbs for extra green
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For me, nothing beats this soup when I need a bowl of something cozy. It’s saved dinner on so many hectic nights, and it gets rave reviews from friends. That silky coconut milk evened out by the spicy curry, with chicken and noodles for a filling bite – feels both energizing and soothing. Need to shake off a cold, or just want a tasty hug for your belly? This one always hits the spot.
Keep in mind, the best soups are the ones you play with. Add more veggies, dial up the creamy or spicy, or just go with what you’ve got. You’ll be happy either way, promise.
Recipe FAQs
- → Is it okay to swap in another kind of curry paste?
- Totally. You can go with green or yellow curry paste for a fresh twist.
- → What should I use if I don't have rice noodles?
- You could toss in ramen, or even spiralized zucchini if you'd like it lighter.
- → How do I make this without meat?
- Just use veggie broth and throw in tofu or more veggies for a meatless version.
- → Why keep the noodles separate when storing leftovers?
- Noodles soak up the soup as they sit and might go soggy if mixed in.
- → Does it have a lot of spice?
- It's got medium kick from the curry paste, but you can add less or more depending on your taste.