Thai Chicken Curry Soup
Ingredients
The base
-
2
tbsp
olive oil
-
1
small
yellow onion, diced
-
1
medium
red bell pepper, sliced
-
3
cloves
garlic, minced
-
2
tbsp
fresh ginger, grated
-
¼
cup
red curry paste
-
8
cups
chicken broth
-
1
13.5 oz can
coconut milk
The protein and noodles
-
2
large
cooked chicken breasts, sliced or shredded
-
5
oz
rice noodles
The herbs and greens
-
½
cup
fresh cilantro, chopped
-
½
cup
fresh basil, chopped
-
3
oz
baby spinach
The finishing touches
Instructions
- Heat a large Dutch oven over medium-high heat and add olive oil.
- Once hot, add diced onion and sliced bell pepper, cooking for 3-4 minutes until soft.
- Stir in minced garlic and grated ginger for one minute, then add the red curry paste and stir for another minute.
- Add chicken broth and coconut milk, stirring until no clumps remain.
- Add cooked chicken and rice noodles, bringing the mixture to a boil.
- Once boiling, reduce heat to medium and cook for 8-10 minutes until rice noodles are soft.
- Stir in chopped cilantro, basil, and baby spinach.
- Turn off the heat, add lime juice, and let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
You might also like