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 (rotisserie works well)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Stir in the ginger, garlic, and curry paste. Cook for 30 seconds.
- Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Stir in the coconut milk and chicken. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions. Season with salt & pepper to taste.
- Serve immediately with an extra lime wedge if desired.
Notes
- Noodles absorb liquid over time. Add more broth when reheating leftovers.
- Adjust curry paste quantity based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg