Thai Chicken Curry Soup (Print Version)
# Ingredients:
01 -
Light olive oil, 1 tablespoon.
02 -
Fresh onion, half piece finely diced.
03 -
Fresh ginger root, 1 teaspoon grated.
04 -
Fresh garlic, 3 cloves minced.
05 -
Red Thai curry paste, 4 heaping tablespoons.
06 -
Chicken broth or stock, 4 cups.
07 -
Plain water, 2 cups.
08 -
Fresh lime, 1 whole plus extra wedges for serving.
09 -
Wide rice noodles (3mm), 3.5 ounces.
10 -
Full-fat coconut milk, one 13.5 ounce can.
11 -
Cooked shredded chicken, 2 cups.
12 -
Fresh basil leaves, large handful.
13 -
Fresh cilantro, small handful chopped.
14 -
Green scallions, chopped for topping.
# Instructions:
01 -
Heat oil in a big soup pot and cook your diced onion until it's soft and smells sweet.
02 -
Drop in your ginger, garlic, and that rich red curry paste. Let them sizzle together briefly to wake up all those tasty spices.
03 -
Pour in your broth, water, and squeeze in that fresh lime juice. Drop in your noodles and let everything come to a gentle bubble.
04 -
Stir in the creamy coconut milk and your shredded chicken. Let everything simmer together until the noodles are tender.
05 -
Just before serving, toss in your fresh herbs and green onions. Add a pinch of salt and pepper until it tastes just right.
# Notes:
01 -
Save time by prepping ingredients while earlier steps are cooking.
02 -
Choose thicker rice noodles for best texture.
03 -
Add more broth when reheating leftovers as noodles will absorb liquid.