Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, chopped
- One 2-inch piece fresh ginger, peeled and thinly sliced
- 6 tablespoons Thai red curry paste
- 8 cups low-sodium chicken broth
- One 13.5-ounce can coconut milk
- 3 tablespoons fish sauce
- One 4-inch piece lemongrass, lightly bruised
- Kosher salt
- Pinch of sugar
- 2 pounds boneless skinless chicken breast or thighs, thinly sliced
- 3 ounces dried rice vermicelli noodles
- 1 small red onion, thinly sliced
- 1/3 cup cilantro leaves
- 1 bunch scallions, white and light green parts only, thinly sliced
- 1/3 cup torn Thai basil leaves
- Juice of 1 lime
Instructions
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 493 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 112 mg |
| Sodium | 1458 mg |
Reviews
Very good
I have made this recipe twice, once vegetarian style with no meat and veggie broth, and then the second time as directed. Both times were absolutely delicious! I cut up a few thai chili’s to add at the end for some extra kick for me. I can’t wait to try with with shrimp next time!
Flavorful, easy and quick! I loved how this dish came together. I substituted shrimp for the chicken and it was excellent
I make curry at least once a week. This is an excellent recipe but the fish sauce is OVERWHELMING. Delete it and it’s perfect.
This is so good, but spicy. Very filling and an easy way to start trying to cook Thai. Be careful that it doesn’t reduce too much. The fish sauce can get salty.
I put in 1/2 the fish sauce(not a fan) and extra red curry paste. Really easy and delicious soup!
It wasn’t quite hot /spicy for us and I had hoped for a richer broth.
Excellent recipe, easy to make & awesome flavor!
So good!!! I added sliced Oyster mushrooms and used Rotisserie chicken and rice noodles. Delicious! Next time I might add more coconut milk to give it more of that flavor profile next time. Heat was a touch on the mild side for me. So I will add more next time. And there will be a next time for sure!
I used less of the red onion only because I personally think they are very strong. Soup is delicious. I thought it would be spicier so next time I’d add more curry paste.