"20 Minute Thai Chicken Curry Soup

By RoketJSquerl

This Thai chicken curry soup is quick, easy, comforting, and full of fabulous flavor. A great way to use up leftover or rotisserie chicken!

Ingredients

• 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
• 4 cups vegetable or chicken broth (or stock)
• 3 cups water
• Juice of 1 lime
• 1 (7 ounce) package 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

Details

Adapted from saltandlavender.com

Preparation

Step 1

Instructions
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 vegetable 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.
Test to ensure the noodles are ready (it may vary depending on brand, but most rice noodles will be cooked by now). I recommend the Thai Kitchen brand.
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 veg broth if you need to add more liquid (e.g. the next day).
Notes
I used a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. I also used Thai Kitchen red curry paste.

I always keep fresh ginger in a sealed container in my freezer. It makes it much easier to grate that way, and I am never without ginger. I used my handy Microplane grater/zester to easily grate it.