Thai Chicken Curry Soup (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 tablespoon olive oil
02 -
1/2 medium onion, finely chopped
03 -
1 teaspoon freshly grated ginger
04 -
3 cloves garlic, minced
05 -
4 heaping tablespoons Thai red curry paste
→ Liquids & Noodles
06 -
4 cups chicken or vegetable broth
07 -
2 cups water
08 -
Juice of 1 fresh lime
09 -
3.5 ounces uncooked rice noodles (preferably 3mm thickness)
10 -
1 can (13.5 ounce) full-fat coconut milk
→ Proteins & Fresh Herbs
11 -
2 cups shredded cooked chicken (rotisserie chicken works great)
12 -
Large handful fresh basil leaves, torn
13 -
Fresh cilantro, chopped
14 -
Fresh scallions, chopped
15 -
Salt and freshly ground pepper to taste
16 -
Lime wedges for serving
# Instructions:
01 -
Start by warming the olive oil in a large pot over medium-high heat. Add your chopped onion and let it cook for about 5 minutes, stirring occasionally until it becomes soft and translucent.
02 -
Add the fresh ginger, minced garlic, and Thai red curry paste to the pot. Give everything a good stir and let these aromatic ingredients cook together for about 30 seconds until they become wonderfully fragrant.
03 -
Pour in the broth, water, and fresh lime juice, then add your rice noodles. Crank up the heat to high and bring everything to a gentle boil.
04 -
Stir in the creamy coconut milk and shredded chicken. Reduce the heat to medium-low and let your soup simmer gently for 10 minutes, allowing all the flavors to meld together.
05 -
Finally, stir in the fresh herbs - torn basil, chopped cilantro, and scallions. Season with salt and pepper until it tastes just right. Serve up your soup right away with lime wedges on the side for an extra burst of freshness.
# Notes:
01 -
This warming soup is perfect for using up leftover or rotisserie chicken
02 -
The noodles will continue to absorb liquid over time - add extra broth when reheating leftovers
03 -
You can prep ingredients while cooking to save time
04 -
This recipe is featured in the 'Salt & Lavender: Everyday Essentials' cookbook