Red Thai Curry Chicken Soup | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, chopped
• One 2-inch piece fresh ginger, peeled and thinly sliced
• 6 tablespoons Thai red curry paste
• 8 cups low-sodium chicken broth
• One 13.5-ounce can coconut milk
• 3 tablespoons fish sauce
• One 4-inch piece lemongrass, lightly bruised
• Kosher salt
• Pinch of sugar
• 2 pounds boneless skinless chicken breast or thighs, thinly sliced
• 3 ounces dried rice vermicelli noodles
• 1 small red onion, thinly sliced
• 1/3 cup cilantro leaves
• 1 bunch scallions, white and light green parts only, thinly sliced
• 1/3 cup torn Thai basil leaves
• Juice of 1 lime