Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped finely)
  • 1 teaspoon freshly grated ginger
  • 3 cloves garlic (minced)
  • 4 heaping tablespoons Thai red curry paste (see note)
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • 3.5 ounces rice noodles (see note)
  • 1 (13.5 ounce) can coconut milk ((I used full-fat))
  • 2 cups cooked chicken ((I used rotisserie))
  • Generous handful fresh basil (torn)
  • Handful fresh cilantro (chopped)
  • Scallions (chopped, to taste)
  • Salt & pepper (to taste )
  • Lime wedges (for serving (optional))

Instruction

  • 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, and cook for about 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 let the soup simmer for 10 minutes. 
  • Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 
  • Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).