Description
A bold, warming soup with tender chicken, rice noodles, and a spicy coconut-lime kick.
Ingredients
- Chicken breast (shredded)
- Red curry paste
- Fresh ginger
- Coconut milk
- Chicken broth
- Rice noodles
- Jalapeños (sliced)
- Garlic
- Onion
- Fish sauce
- Lime juice
- Fresh cilantro
- Neutral oil
Instructions
- Heat oil in a large pot and sauté onion until soft and translucent.
- Add garlic, ginger, jalapeños, and red curry paste; cook until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add chicken breasts and simmer until cooked through; remove and shred.
- Stir in coconut milk and fish sauce, then return shredded chicken to the pot.
- Add rice noodles and cook until just tender.
- Finish with lime juice and cilantro, adjust seasoning, and serve hot.
Notes
- Adjust the level of spiciness by varying the amount of jalapeños.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Garnish with additional cilantro and lime wedges for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg