Thai Chicken Curry Soup (Print Version)
# Ingredients:
→ Essential components
01 -
4 big spoonfuls of red curry paste
02 -
A small onion, diced finely
03 -
1 tablespoon of olive oil
04 -
A teaspoon of freshly grated ginger
05 -
3 minced garlic cloves
→ Broths, Noodles & Liquids
06 -
Juice from a fresh lime
07 -
2 cups plain water
08 -
4 cups of broth (chicken or veggie)
09 -
A can (13.5 ounces) of creamy coconut milk
10 -
About 3.5 ounces of dry rice noodles (3mm is ideal)
→ Flavorful Toppings & Proteins
11 -
Handful of basil leaves, roughly torn
12 -
Salt and pepper, adjust to your taste
13 -
Cilantro, chopped fresh
14 -
Chopped scallions, freshly cut
15 -
2 cups of pre-cooked shredded chicken (rotisserie works well)
16 -
Lime slices to serve alongside
# Instructions:
01 -
Heat up the olive oil in a big pot over medium heat. Throw in the chopped onion and stir it sometimes for 5 minutes, letting it soften and turn see-through.
02 -
Add ginger, garlic, and red curry paste to the pot. Stir it all around for half a minute until the smells are amazing.
03 -
Pour in broth, water, lime juice, and drop in the noodles. Turn the heat high and bring everything to a gentle boil.
04 -
Mix in the chicken and coconut milk. Keep the heat at medium-low and let it simmer for 10 minutes so the flavors blend together nicely.
05 -
Mix in the basil, cilantro, and scallions right before serving. Sprinkle in salt and pepper until it tastes perfect. Dish out right away with lime slices for an extra pop.
# Notes:
01 -
This cozy dish is great for making use of leftover or rotisserie chicken.
02 -
Noodles will keep soaking up liquid after cooking, so add broth when reheating leftovers.
03 -
Save time by cutting ingredients while cooking.
04 -
You’ll also find this in the 'Salt & Lavender: Everyday Essentials' cookbook.