Description
Fast and comforting Thai chicken curry soup made with coconut milk, red curry paste, rice noodles, and shredded chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken
- Fresh basil, torn
- Fresh cilantro, chopped
- Chopped scallions
- Salt and black pepper
- Lime wedges
Instructions
- Heat olive oil in a large pot and sauté onion for 5 minutes.
- Stir in ginger, garlic, and curry paste and cook for 30 seconds.
- Add broth, water, lime juice, and noodles and bring to a gentle boil.
- Stir in coconut milk and chicken and simmer for 10 minutes.
- Stir in herbs, season with salt and pepper, and serve with lime.
Notes
- Prep ingredients while cooking to save time.
- Use thicker rice noodles for best texture.
- Adjust curry paste based on heat preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5
- Sodium: 900
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 20
- Cholesterol: 55