Description
A warm and flavorful Red Curry Chicken Soup perfect for chilly nights, packed with delicious spices and creamy coconut milk.
Ingredients
Scale
- 2 cups rice noodles
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 cup cilantro, chopped
- 1 cup basil leaves
- Juice of 1 lime
- Salt, to taste
- Pepper, to taste
Instructions
- Start the broth: In a large pot, bring the chicken broth to a boil. Add the red curry paste and stir well to combine.
- Cook the chicken: Toss in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Add coconut creaminess: Stir in the coconut milk and bring the mixture back to a gentle simmer.
- Prepare the noodles: Meanwhile, cook the rice noodles according to package instructions. Once done, drain and set them aside.
- Combine everything: Add the cooked noodles to the pot and mix everything together thoroughly.
- Finish with freshness: Stir in cilantro, basil, and lime juice. Season to taste with salt and pepper.
- Serve and savor: Ladle the soup into bowls and enjoy your cozy red curry chicken soup hot!
Notes
For vegetarian options, replace chicken with tofu and use vegetable broth. Add toppings like extra fresh herbs or lime slices for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg