Easy Thai Chicken Curry Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1/2 medium onion, finely chopped.
03 -
1 teaspoon fresh ginger, grated.
04 -
3 cloves garlic, minced.
05 -
4 tablespoons Thai red curry paste.
06 -
4 cups chicken or vegetable broth.
07 -
2 cups water.
08 -
Juice of 1 lime.
09 -
3.5 ounces uncooked rice noodles.
10 -
1 can (13.5 ounces) full-fat coconut milk.
11 -
2 cups shredded cooked chicken.
12 -
Generous handful fresh basil, torn.
13 -
Handful fresh cilantro, chopped.
14 -
Chopped scallions to taste.
15 -
Salt & pepper to taste.
# Instructions:
01 -
Cook onion in oil for 5 minutes over medium-high heat.
02 -
Cook ginger, garlic and curry paste for 30 seconds.
03 -
Pour in broth, water, lime juice and noodles. Bring to gentle boil.
04 -
Stir in coconut milk and chicken. Simmer 10 minutes.
05 -
Add herbs, season with salt and pepper.
06 -
Serve hot with lime wedges.
# Notes:
01 -
Noodles continue absorbing liquid over time.
02 -
Add more broth when reheating.
03 -
Spice level varies by curry paste brand.
04 -
Use medium-thick rice noodles for best results.