Curry Chicken Soup (Print Version)

This creamy Thai-style bowl brings together coconut milk, tender chicken, zingy curry paste, and rice noodles. You'll be eating in half an hour.

# Ingredients:

→ Base

01 - 4 tablespoons Thai red curry paste
02 - 3 cloves garlic, minced
03 - 1 teaspoon fresh ginger, grated
04 - ½ medium onion, finely chopped
05 - 1 tablespoon olive oil

→ Liquids

06 - 1 (13.5 oz) can full-fat coconut milk
07 - Juice of 1 lime
08 - 2 cups water
09 - 4 cups chicken or vegetable stock

→ Main Components

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

→ Fresh Herbs & Garnish

12 - Lime wedges for serving (optional)
13 - Salt and pepper to taste
14 - Green onions, chopped
15 - Fresh cilantro, chopped
16 - Fresh basil, torn

# Steps:

01 - Scatter herbs over the top, season with a bit of salt and pepper, and add lime wedges if you like. Dig in while it's steaming.
02 - Drop in the noodles. Let them soften, then toss in the coconut milk and chicken. Let everything bubble gently for about 10 minutes.
03 - Next, pour in the broth, water, and squeeze the lime juice. Bring the whole thing to a low boil.
04 - Now add in the ginger and garlic, then spoon in the curry paste. Stir around just until you can smell it.
05 - Warm up the oil in a big pot over medium-high. Toss in the onion and let it get soft for about five minutes.

# Helpful Notes:

01 - Try swapping in other curry pastes for a whole new twist
02 - If saving for later, keep noodles separate so they don't soak up everything
03 - Stays good in the fridge for 4 days

Back