Skip to main content

Thai Curry Soup

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
#

  • 1/4 cups basil
  • 2 tbsp brown suger
  • 1-1/2 pounds chicken
  • 6 cups chicken broth
  • 1/2 cups cilantro
  • 14 ounces coconut milk
  • 1 diced onion
  • 1 tbsp fish sauce
  • 1 tbsp ginger
  • 2 tbsp lime juice
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • pepper
  • 1 red bell pepper
  • 3 tbsp red curry paste
  • 8 ounces rice noodles
  • salt
  • 3 sliced green onions

Directions
#

  1. Heat olive oil in a large pot over medium heat. Season chicken, cut into 1-inch chucks, with salt and pepper.
  2. Add the chicken to the pot and cook until golden, about 3 minutes; set aside.
  3. Add minced garlic, red bell pepper and diced onion. Cook, stirring occasionally until tender, about 4 minutes.
  4. Stir in red curry paste and ginger until fragrant, about 1 minute.
  5. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  6. Stir in rice noodles, fish sauce, brown suger until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in sliced green onions, cilantro, basil and lime juice; season with salt and pepper.