Description
Warm comfort meets Thai tradition in this soul-soothing chicken curry soup. Fragrant lemongrass, ginger, and coconut milk blend seamlessly, offering a delightful journey through Bangkok’s culinary landscape that promises pure satisfaction with each spoonful.
Ingredients
Scale
Proteins:
- 2 cups shredded cooked chicken
Liquid Base:
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 13.5-ounce can full-fat coconut milk
- Juice of 1 lime
Main Ingredients:
- 4 heaping tablespoons Thai red curry paste
- 3.5 ounces (100 grams) uncooked rice noodles
- 1/2 medium onion
- 3 cloves garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
Herbs and Seasonings:
- 1 generous handful fresh basil
- 1 handful fresh cilantro
- Chopped scallions
- Salt
- Pepper
Garnish:
- Lime wedges
Instructions
- Warm olive oil in a substantial pot over medium-high temperature for initial flavor development.
- Incorporate chopped onions and caramelize for approximately 5 minutes, creating a foundational aromatic base.
- Introduce ginger, garlic, and curry paste, stirring vigorously to release intense fragrant notes within 30 seconds.
- Pour broth, water, and lime juice into the pot, then carefully add rice noodles.
- Elevate heat to high, triggering a gentle boiling process that allows noodles to soften and absorb liquid.
- Blend coconut milk and shredded chicken into the simmering mixture, creating a rich and creamy texture.
- Reduce heat to medium-low, allowing ingredients to meld together for 10 minutes and develop complex flavors.
- Gently fold in fresh basil, cilantro, and scallions, distributing herbs evenly throughout the soup.
- Calibrate seasoning with salt and pepper, ensuring a balanced and harmonious taste profile.
- Transfer immediately to serving bowls, optionally garnishing with a vibrant lime wedge for added zest.
- When storing leftovers, anticipate noodle liquid absorption and prepare additional broth for reheating to maintain ideal consistency.
Notes
- Adjust curry paste intensity by adding more or less to match your spice tolerance, ensuring a personalized heat level.
- Swap rice noodles with zucchini noodles for a low-carb version that keeps the soup’s vibrant flavors intact.
- Choose rotisserie chicken or leftover grilled chicken to save time and add extra depth to the soup’s taste profile.
- Store leftovers in an airtight container and consume within 3 days, adding fresh broth when reheating to maintain the soup’s optimal consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 343 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg