Thai Chicken Curry Soup (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1/2 medium onion, diced small
02 -
3 cloves garlic, finely chopped
03 -
4 big spoonfuls of Thai red curry paste
04 -
1 teaspoon grated fresh ginger
05 -
1 tablespoon olive oil
→ Broth, Noodles & Add-Ins
06 -
2 cups plain water
07 -
3.5 ounces dry rice noodles (about 3mm thick)
08 -
1 can (13.5 ounces) coconut milk, full fat
09 -
Juice from 1 lime
10 -
4 cups chicken or veggie stock
→ Protein & Garnishes
11 -
A large handful of basil leaves, torn roughly
12 -
2 cups shredded cooked chicken (rotisserie works fine)
13 -
Salt and black pepper to adjust seasoning
14 -
Fresh cilantro, chopped up
15 -
Lime wedges on the side for serving
16 -
A few scallions, sliced into small pieces
# Instructions:
01 -
Heat up the olive oil in your big pot over medium heat. Toss in the chopped onion and stir every now and then for about 5 minutes, letting it soften and turn clear.
02 -
Stir in the minced garlic, fresh ginger, and curry paste. Let it all cook for roughly 30 seconds, just until the smells really pop.
03 -
Add the broth, plain water, and lime juice to the pot. Stir in the dry rice noodles and bring the whole thing to a gentle boil over high heat.
04 -
Pour in the coconut milk and mix in the chicken. Drop the heat to medium-low, letting it simmer for 10 minutes so the flavors can mingle.
05 -
Mix in your torn basil leaves, cilantro, and scallions. Season it perfectly with salt and pepper. Serve immediately with lime wedges on the side for a fresh touch.
# Notes:
01 -
Warm and cozy, this soup is great for leftover chicken or rotisserie chicken.
02 -
Noodles soak up liquid after a while; add more broth when reheating.
03 -
Save time by prepping ingredients while cooking.
04 -
Included in the 'Salt & Lavender: Everyday Essentials' collection.