Coconut Chicken Soup (Print Version)
# Ingredients:
01 -
1/2 medium onion, chopped small.
02 -
3 cloves minced garlic.
03 -
1 teaspoon fresh ginger, grated.
04 -
1 tablespoon cooking olive oil.
05 -
4 big tablespoons Thai red curry paste.
06 -
3.5 ounces of rice noodles.
07 -
4 cups broth (chicken or veggie).
08 -
13.5-ounce can of full-fat coconut milk.
09 -
Juice squeezed from 1 lime.
10 -
2 cups of shredded chicken, already cooked.
11 -
2 cups water.
12 -
Fresh torn basil, a handful.
13 -
A handful of cilantro, freshly chopped.
14 -
Chopped scallions as needed.
15 -
Salt and pepper, sprinkle to your liking.
16 -
Lime wedges on the side for serving.
# Instructions:
01 -
Warm up your olive oil in a big pot using medium-high heat.
02 -
Stir the onion for about 5 minutes, giving it an occasional mix.
03 -
Toss in the curry paste, ginger, and garlic. Cook this for 30 seconds.
04 -
Mix in the noodles, lime juice, broth, and water.
05 -
Let everything come to a light boil.
06 -
Pour in the coconut milk and throw in the chicken.
07 -
Turn the heat down to medium-low and let it gently simmer for 10 minutes.
08 -
Mix in cilantro, basil, and scallions. Add salt and pepper to get the flavor right.
09 -
Enjoy it hot with lime wedges on the side!
# Notes:
01 -
Noodles soak up liquid as they sit. Add more broth to bring it back when reheating.
02 -
If you like it less spicy, reduce the amount of curry paste.