Thai Chicken Curry Soup Recipe - Ready in 20 Minutes
Make this comforting Thai chicken curry soup in just 20 minutes. With coconut milk, red curry paste, tender chicken and rice noodles. Perfect for busy weeknights.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Dutch oven
- Microplane
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pot
- Fork
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 fresh lime
- 3 1/2 ounces uncooked rice noodles (preferably 3mm thickness)
- 1 can (13.5 ounce) full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- Large handful fresh basil leaves, torn
- Fresh cilantro, chopped
- Fresh scallions, chopped
- Salt
- freshly ground pepper
- Lime wedges for serving
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