Description
A vibrant and comforting soup bursting with the bold flavors of Thai red curry, tender shredded chicken, creamy coconut milk, and fresh herbs. This easy recipe comes together quickly for a warming, fragrant meal that’s perfect any day of the week.
Ingredients
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1 tablespoon olive oil
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1/2 medium onion, finely chopped
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1 teaspoon fresh ginger, grated
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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 (rotisserie works great)
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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 heat. Add onion, ginger, and garlic; sauté until fragrant and onion is translucent.
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Stir in Thai red curry paste and cook for 1-2 minutes to release flavors.
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Pour in chicken or vegetable broth and water; bring to a simmer.
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Add lime juice and coconut milk, stirring gently.
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Add rice noodles and cook until tender (about 5-7 minutes), stirring occasionally to prevent sticking.
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Stir in shredded chicken, basil, cilantro, and scallions. Simmer for 2-3 minutes until heated through.
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Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Notes
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Adjust curry paste quantity to desired spice level.
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Use gluten-free rice noodles if needed.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai