Thai Chicken Curry Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1/2 medium onion, finely chopped.
03 -
1 teaspoon grated fresh ginger.
04 -
3 cloves garlic, minced.
05 -
4 heaping tablespoons Thai red curry paste.
06 -
4 cups chicken or vegetable broth.
07 -
2 cups water.
08 -
Juice of 1 lime.
09 -
3.5 ounces rice noodles.
10 -
1 can (13.5 ounces) full-fat coconut milk.
11 -
2 cups shredded cooked chicken.
12 -
1 handful fresh basil, torn.
13 -
1 handful fresh cilantro, chopped.
14 -
Chopped scallions to taste.
15 -
Salt and pepper to taste.
16 -
Lime wedges for serving.
# Instructions:
01 -
Heat olive oil in large pot over medium-high heat.
02 -
Cook onion for 5 minutes, stirring occasionally.
03 -
Add ginger, garlic, and curry paste, cook 30 seconds.
04 -
Pour in broth, water, lime juice, and noodles.
05 -
Bring to gentle boil.
06 -
Add coconut milk and chicken.
07 -
Reduce heat to medium-low. Simmer 10 minutes.
08 -
Stir in basil, cilantro, and scallions. Season with salt and pepper.
09 -
Serve hot with lime wedges.
# Notes:
01 -
Noodles will absorb liquid over time. Add extra broth when reheating.
02 -
Use less curry paste if you prefer milder heat.