Asian Soup Recipes | Thai Chicken Curry Soup
You can serve this soup recipe at a busy weeknight dinner, a casual gathering between family and friends, or during a special occasion; it makes a nice exotic and impressive dish.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 teaspoon fresh ginger grated
- 3 garlic cloves minced
- 4 tablespoons Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- 1 lime juice
- 3.5 ounces rice noodles uncooked
- 1 can coconut milk full fat
- 2 cups shredded cooked chicken
- Generous handful fresh basil torn
- Handful fresh cilantro chopped
- Chopped scallions to taste
- Salt and pepper to taste
- Lime wedges optional garnish
Instructions
- Add the oil and the finely chopped onion to a large pot and sauté for about 5 minutes over medium high heat (stir occasionally).
- Stir in the minced garlic, curry paste, and ginger and cook for about 30 seconds.
- Add the water, broth, lime juice, and noodles to the pot. Set the heat to high and let it boil a bit.
- Add the coconut milk and shredded chicken, then lower the heat to medium low and simmer for about 10 minutes.
- Add the cilantro, basil, and scallions, then season with salt and pepper to your liking.
- Cut some lime wedges and put on the side or serve with a hot sauce or fish sauce. Enjoy!