Embark on a culinary adventure with our Aromatic Thai Chicken Curry Soup with Coconut and Lime recipe. Infused with the tantalizing scents of Thailand, this soup boasts a harmonious blend of tender chicken, creamy coconut milk, zesty lime, and aromatic Thai spices. Each spoonful offers a burst of flavor that transports you to the bustling streets of Bangkok. Whether you’re craving comfort food or seeking a taste of exotic cuisine, this soup is sure to satisfy your cravings and awaken your senses.
Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped finely
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste
4 cups chicken or vegetable broth
2 cups water
Juice of 1 lime
3.5 ounces uncooked rice noodles
1 (13.5 ounce) can full-fat coconut milk
2 cups shredded cooked chicken (rotisserie recommended)
A generous handful of fresh basil, torn
A handful of fresh cilantro, chopped
Chopped scallions to taste
Salt & pepper to taste
Lime wedges for serving (optional)
Directions:
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 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.
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. Note: The noodles will soak up more liquid the longer you leave the soup. Add more chicken broth if needed when reheating leftovers.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes