Ingredients
Scale
To make this delicious soup, you’ll need the following ingredients:
- 1 tablespoon olive oil: For sautéing the onions and aromatics.
- 1/2 medium onion, finely chopped: Adds a base of sweet and savory flavor.
- 1 teaspoon grated fresh ginger: Provides a hint of warmth and spice.
- 3 cloves garlic, minced: Essential for the fragrant base of the soup.
- 4 heaping tablespoons Thai red curry paste: The star of the dish, adding heat and depth.
- 4 cups chicken or vegetable broth: Creates the body of the soup; use homemade or store-bought.
- 2 cups water: Helps to adjust the soup’s consistency.
- Juice of 1 lime: Adds a burst of acidity and freshness.
- 3.5 ounces uncooked rice noodles: Provides texture and makes the soup hearty.
- 1 (13.5-ounce) can full-fat coconut milk: Adds a creamy richness to the broth.
- 2 cups shredded cooked chicken (rotisserie works great): A convenient and delicious protein addition.
- Generous handful of fresh basil, torn: Offers a sweet, herbal note.
- Handful of fresh cilantro, chopped: Adds brightness and a touch of citrus flavor.
- Chopped scallions to taste: Adds a mild onion flavor and color.
- Salt & pepper to taste: Balances the flavors.
- Lime wedges for serving (optional): Provides extra freshness and zing.
Instructions
- Sauté the Aromatics: Heat a large pot over medium-high heat and add the olive oil. Once the oil is hot, add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until it becomes soft and translucent.
- Add the Ginger, Garlic, and Curry Paste: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant and the curry paste is well combined with the aromatics.
- Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Increase the heat to high and bring the mixture to a gentle boil. Add the uncooked rice noodles and cook for a few minutes until the noodles are tender.
- Incorporate the Coconut Milk and Chicken: Reduce the heat to medium-low and stir in the coconut milk and shredded chicken. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
- Finish with Fresh Herbs and Seasonings: Stir in the torn basil leaves, chopped cilantro, and scallions. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve and Enjoy: Ladle the soup into bowls and serve immediately, garnished with extra lime wedges on the side if desired. The noodles will continue to absorb the broth, so if you plan to store leftovers, add more broth when reheating.
Notes
- Serve this soup in deep bowls to keep the broth warm longer.
- Garnish with additional fresh herbs like basil and cilantro for a pop of color and fresh flavor.
- Add a few slices of red chili or a drizzle of chili oil on top if you enjoy extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner