Curry Chicken Soup Bowl (Print Version)

This rich and creamy soup has Thai spices, coconut milk, juicy chicken, and noodles. Quick, delicious, and ready in just 30 minutes.

# Ingredients:

→ Base

01 - 3 cloves garlic, finely chopped
02 - 1 teaspoon grated fresh ginger
03 - 1/2 medium onion, chopped small
04 - 4 tablespoons red Thai curry paste
05 - 1 tablespoon oil for cooking

→ Liquids

06 - 2 cups water
07 - 4 cups broth (chicken or veggie)
08 - 1 full lime, squeezed for juice
09 - 1 can (13.5 oz) coconut milk, full-fat

→ Main Components

10 - 2 cups cooked chicken, shredded
11 - 100g rice noodles, uncooked

→ Fresh Herbs & Garnish

12 - Green onions, thinly sliced
13 - Cilantro leaves, roughly chopped
14 - Fresh basil leaves, torn up
15 - Season with salt and pepper
16 - Optional: lime wedges to serve

# Steps:

01 - Warm up oil in a big pot on medium heat. Toss in onions and cook for 5 minutes until soft.
02 - Mix in curry paste, garlic, and ginger. Cook for about 30 seconds until the smell becomes strong.
03 - Pour in the broth, water, and lime juice. Heat until it starts to gently bubble.
04 - Drop in rice noodles and cook until they're soft. Stir in the chicken and creamy coconut milk. Let it simmer for 10 minutes.
05 - Top it off with fresh herbs and some seasoning. Serve hot, with lime wedges on the side if you'd like.

# Helpful Notes:

01 - Switch up curry pastes for different flavors.
02 - Store noodles and broth apart for leftovers.
03 - Good in the fridge for about 4 days.

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