Description
A warm and comforting bowl of Red Curry Chicken Soup that combines tender chicken, creamy coconut milk, and vibrant red curry paste, perfect for chilly evenings.
Ingredients
Scale
- 1 cup rice noodles
- 1 lb tender chicken, diced
- 3 cups chicken broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Fresh basil, for garnish
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a pot over medium heat, add a splash of oil and sauté the diced chicken until browned, about 5–7 minutes.
- Stir in the red curry paste for about a minute, then pour in the chicken broth and coconut milk. Bring to a gentle simmer.
- Add lime juice, salt, and pepper to taste.
- Stir in the cooked rice noodles and simmer for one more minute until warmed through.
- Serve hot, garnished with fresh cilantro and basil.
Notes
Feel free to customize with different proteins or adjust spice levels according to your taste preferences.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg