Easy Thai Chicken Curry Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1/2 medium onion, chopped finely
03 -
1 teaspoon grated fresh ginger
04 -
3 cloves garlic, minced
05 -
4 heaping tablespoons Thai red curry paste
06 -
4 cups chicken or vegetable broth
07 -
2 cups water
08 -
Juice of 1 lime
→ Noodles & Coconut
09 -
3.5 ounces uncooked rice noodles
10 -
1 (13.5 ounce) can full fat coconut milk
→ Protein & Garnishes
11 -
2 cups shredded cooked chicken (rotisserie recommended)
12 -
Generous handful fresh basil, torn
13 -
Handful fresh cilantro, chopped
14 -
Chopped scallions, to taste
15 -
Salt & pepper, to taste
16 -
Lime wedges (optional)
# Instructions:
01 -
Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
02 -
Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
03 -
Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
04 -
Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
05 -
Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
06 -
Serve immediately with an extra wedge of lime on the side if desired.
# Notes:
01 -
Notes: To save prep time, prep while cooking. Rice noodles vary; use thicker ones (3 mm). Thai Kitchen red curry paste is recommended; other brands may be spicier. This soup is also in the Salt & Lavender: Everyday Essentials cookbook.