Quick Curry Chicken Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - ½ medium onion, finely chopped
03 - 1 teaspoon fresh ginger, grated
04 - 3 cloves garlic, minced
05 - 4 tablespoons Thai red curry paste

→ Liquids

06 - 4 cups chicken or vegetable stock
07 - 2 cups water
08 - Juice of 1 lime
09 - 1 (13.5 oz) can full-fat coconut milk

→ Main Components

10 - 100g uncooked rice noodles
11 - 2 cups shredded cooked chicken

→ Fresh Herbs & Garnish

12 - Fresh basil, torn
13 - Fresh cilantro, chopped
14 - Green onions, chopped
15 - Salt and pepper to taste
16 - Lime wedges for serving (optional)

# Instructions:

01 - Heat oil in large pot over medium-high heat. Cook onion about 5 minutes until softened
02 - Stir in ginger, garlic, and curry paste. Cook 30 seconds until fragrant
03 - Add stock, water, and lime juice. Bring to gentle boil
04 - Add rice noodles and cook until tender. Stir in coconut milk and chicken. Simmer 10 minutes
05 - Add fresh herbs, season with salt and pepper. Serve hot with lime wedges

# Notes:

01 - Can use different curry pastes for variation
02 - Store noodles separately when keeping leftovers
03 - Keeps in fridge up to 4 days

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