Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste
4 cups chicken or vegetable broth
2 cups water
Juice of 1 lime
3.5 ounces uncooked rice noodles
1 (13.5 oz) can full fat coconut milk
2 cups shredded cooked chicken (rotisserie recommended)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt & pepper, to taste
Lime wedges for serving (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3-4 minutes.
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Stir in grated ginger and minced garlic; cook for 1 minute until fragrant.
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Add Thai red curry paste, cooking and stirring for 1-2 minutes to release flavors.
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Pour in chicken or vegetable broth and water, bringing the mixture to a simmer.
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Add rice noodles and cook according to package instructions (4-6 minutes) until tender.
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Stir in coconut milk and shredded chicken; heat through without boiling.
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Remove from heat and stir in lime juice, fresh basil, cilantro, and scallions. Season with salt and pepper.
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Serve hot with optional lime wedges.
Notes
Vegetarian option: omit chicken, add tofu or vegetables like bell peppers and mushrooms.
Adjust spice level by varying the amount of curry paste or adding fresh chili slices.
Substitute rice noodles with udon or soba noodles for texture variation.
Add fish sauce or soy sauce for enhanced umami.
Garnish with crushed peanuts or chili oil for added texture and spice.
Store leftovers in airtight container in fridge up to 3 days. Reheat gently, adding broth if needed to loosen noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Thai, Asian
- Diet: Gluten Free
