Chicken Curry Thai Soup (Print Version)
# Ingredients:
→ Main Components
01 -
1/2 medium onion, diced finely
02 -
3 large garlic cloves, minced
03 -
1 teaspoon grated fresh ginger
04 -
4 big spoonfuls Thai red curry paste
05 -
1 tablespoon olive oil
→ Broth & Noodles
06 -
2 cups water
07 -
4 cups vegetable or chicken broth
08 -
Juice from 1 freshly squeezed lime
09 -
1 can of full-fat coconut milk (13.5 ounces)
10 -
3.5 ounces of rice noodles (around 3mm wide, uncooked)
→ Chicken & Herbs
11 -
Torn fresh basil leaves (one big handful)
12 -
2 cups cooked shredded chicken (great way to use rotisserie)
13 -
Fresh cilantro chopped up
14 -
Chopped scallions
15 -
Salt and pepper to season as you like
16 -
Wedges of lime, to garnish
# Instructions:
01 -
Heat some olive oil in a large pot over medium-high heat. Toss in your diced onion and cook it for about 5 minutes. Stir once in a while until it softens and turns see-through.
02 -
Throw in the garlic, ginger, and curry paste. Mix it well and let everything sizzle for 30 seconds, releasing a tasty aroma.
03 -
Pour in the broth, water, and lime juice. Add the rice noodles, crank the heat to high, and let it bubble gently.
04 -
Add the creamy coconut milk and shredded chicken into the pot. Drop the heat to medium-low and let it cook slowly for 10 minutes so the flavors can blend.
05 -
Mix in the fresh basil, cilantro, and scallions. Sprinkle with salt and pepper until it tastes right. Dish it up and serve with lime wedges for a zesty pop.
# Notes:
01 -
Great way to use up leftover chicken or a store-bought rotisserie one
02 -
The noodles soak up liquid, so toss in extra broth when reheating
03 -
Prep things while you cook to make it quicker
04 -
This dish is featured in the cookbook 'Salt & Lavender: Everyday Essentials'