Chicken Curry Thai Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 medium onion, chopped finely
02 -
3 big tablespoons of Thai red curry paste
03 -
1 tablespoon of olive oil
04 -
3 cloves minced garlic
05 -
1 teaspoon grated fresh ginger
→ Noodles & Liquids
06 -
2 cups of water
07 -
1 can (13.5 oz) coconut milk (full-fat)
08 -
4 cups of vegetable or chicken broth
09 -
Juice from one lime
10 -
3.5 oz uncooked rice noodles (around 3mm wide)
→ Herbs & Protein
11 -
Large handful of torn basil leaves
12 -
Chopped fresh cilantro
13 -
Cooked chicken, shredded (use rotisserie if available, about 2 cups)
14 -
Fresh scallions, sliced into small pieces
15 -
Salt and pepper, to taste
16 -
Lime wedges for serving
# Instructions:
01 -
Grab a big pot and heat the olive oil on medium-high. Toss in the chopped onion, stirring now and then. Let it cook for 5 minutes or until soft and clear.
02 -
Mix in the grated ginger, garlic, and curry paste. Stir everything around for half a minute until it smells amazing.
03 -
Pour in the broth, water, and lime juice. Toss the rice noodles into the pot too. Turn up the heat to bring it all to a low boil.
04 -
Stir in the creamy coconut milk along with your shredded chicken. Lower the heat to medium-low and let it simmer gently for roughly 10 minutes. This gives the flavors time to blend nicely.
05 -
Pop in the torn basil, chopped scallions, and cilantro. Adjust the seasoning with salt and pepper until it tastes how you want. Serve immediately with lime wedges for a zingy touch.
# Notes:
01 -
A cozy soup that's a great way to use leftover or store-bought rotisserie chicken.
02 -
Noodles soak up liquid over time—add some broth when warming it up later.
03 -
Cut ingredients while you cook to save a little time.
04 -
Featured in the cookbook 'Salt & Lavender: Everyday Essentials'.