Quick Coconut Curry Noodle Soup

Quick Coconut Curry Noodle Soup

Soups

Serves 4

This comes together in about 30 minutes, and makes a very fresh and satisfying weeknight dinner.

Ingredients #

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs, sliced
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • ⅔ cup coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Sliced red onion, red chilis, cilantro, scallions to garnish

Instructions #

In a large pot over medium heat, heat the oil until shimmering and add the garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. Add the noodles to the broth and return to a boil. Taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup into your serving bowls, add a squeeze of lime juice and your garnishes, and serve.