Description
A vibrant and aromatic soup combining tender chicken, rice noodles, and a rich coconut broth infused with Thai red curry paste. Ready in just 20 minutes, it’s a perfect weeknight meal that brings the flavors of Thailand to your table.
Ingredients
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1 tablespoon olive oil
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½ medium onion, finely chopped
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1 teaspoon grated fresh ginger
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3 cloves garlic, minced
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4 heaping tablespoons Thai red curry paste
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4 cups chicken or vegetable broth
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2 cups water
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Juice of 1 lime
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3.5 ounces uncooked rice noodles
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1 (13.5-ounce) can full-fat coconut milk
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2 cups shredded cooked chicken (e.g., rotisserie chicken)
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Generous handful fresh basil, torn
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Handful fresh cilantro, chopped
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Chopped scallions, to taste
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Salt and pepper, to taste
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Lime wedges, for serving (optional)
Instructions
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Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes.
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Add grated ginger, minced garlic, and red curry paste to the pot. Cook for 30 seconds until fragrant.
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Pour in chicken broth, water, and lime juice. Stir to combine.
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Bring the mixture to a gentle boil. Add uncooked rice noodles and cook according to package instructions, approximately 3-5 minutes.
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Reduce heat to medium-low. Stir in coconut milk and shredded chicken. Simmer for 5-10 minutes to heat through.
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Remove from heat and stir in fresh basil, cilantro, and chopped scallions. Season with salt and pepper to taste.
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Ladle soup into bowls and serve with lime wedges on the side
Notes
Adjust the amount of red curry paste to control the spiciness of the soup.
If noodles absorb too much liquid upon reheating, add extra broth to reach desired consistency.
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai