Description
A quick and flavorful soup with Thai red curry paste, coconut milk, and shredded chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, chopped finely
- 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
- Handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 5 minutes.
- Stir in ginger, garlic, and curry paste. Cook for 30 seconds.
- Add broth, water, lime juice, and noodles. Bring to a gentle boil.
- Stir in coconut milk and chicken. Reduce heat and simmer for 10 minutes.
- Add basil, cilantro, and scallions. Season with salt and pepper.
- Serve immediately with lime wedges if desired.
Notes
- Use rotisserie chicken for convenience.
- Add more broth if reheating leftovers.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Easy Thai Chicken Curry Soup, Easy Meals, Dinner Ideas, Healthy Dinner, Quick Dinner