Ingredients
Scale
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
- 1 generous handful fresh basil, torn
- 1 handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt & pepper, to taste
- Lime wedges for serving (optional)
Instructions
- Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and cook for about five minutes, stirring occasionally, until softened. Stir in the grated ginger, minced garlic, and Thai red curry paste, and cook for about 30 seconds until fragrant.
- Build the broth: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Stir well, then increase the heat to high and bring the mixture to a gentle boil.
- Cook the noodles: Add the rice noodles directly to the pot and allow them to cook according to the package instructions, usually between 3-5 minutes, until tender but not mushy. Stir occasionally to prevent sticking.
- Add coconut milk and chicken: Reduce the heat to medium-low and stir in the coconut milk and shredded cooked chicken. Let the soup simmer for another 5-7 minutes, allowing the flavors to develop while ensuring the chicken is heated through.
- Finish with fresh herbs: Just before serving, add the torn basil, chopped cilantro, and scallions. Taste and adjust seasoning with salt and pepper if needed. Serve hot with an extra lime wedge for added brightness.
Notes
- Noodle Absorption: Rice noodles will soak up the broth over time. If reheating leftovers, add a splash of extra broth to adjust consistency.
- Spice Level: If you prefer a spicier soup, add chopped Thai chilis, a dash of sriracha, or use a spicier brand of red curry paste.
- Protein Alternatives: Instead of chicken, try shrimp, tofu, or even chickpeas for a vegetarian twist.
- Storage: Store in an airtight container in the refrigerator for up to four days. Reheat gently on the stove, adding extra broth if necessary.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg