Quick Curry Chicken Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
½ medium onion, finely chopped
03 -
1 teaspoon fresh ginger, grated
04 -
3 garlic cloves, minced
→ Soup Base
05 -
4 tablespoons Thai red curry paste
06 -
4 cups chicken or vegetable stock
07 -
2 cups water
08 -
13.5 oz can full-fat coconut milk
09 -
Juice of 1 lime
→ Main Components
10 -
100g uncooked rice noodles
11 -
2 cups shredded cooked chicken (rotisserie recommended)
→ Fresh Herbs & Garnish
12 -
Fresh basil, a generous handful, torn
13 -
Fresh cilantro, chopped, to taste
14 -
Green onions, chopped, to taste
15 -
Salt and pepper to taste
16 -
Lime wedges for serving (optional)
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
02 -
Stir in ginger, garlic, and Thai red curry paste. Cook for 30 seconds until fragrant, stirring frequently to release the flavors.
03 -
Add chicken broth, water, and lime juice. Stir well and bring to a gentle boil.
04 -
Add uncooked rice noodles to the pot and simmer until tender. Then stir in coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes.
05 -
Add fresh basil, cilantro, and green onions. Season with salt and pepper to taste.
06 -
Ladle into bowls and garnish with lime wedges if desired. Serve immediately while hot.
# Notes:
01 -
Can use different curry pastes for variation
02 -
Noodles should be stored separately if saving leftovers
03 -
Can substitute rice noodles with other noodle types