Thai Chicken Curry Soup
This Thai Chicken Curry Soup is made with creamy coconut milk, red curry, tender chicken, bell peppers, carrots, and rice noodles, garnished with fresh cilantro, basil and lime. It is authentic and tastes just as good as take-out!
Servings: 4 people
Equipment
- Large Pot (6-12 quart)
Ingredients
- 1 tbsp coconut oil
- 1.5-2 lbs boneless, skinless chicken breast diced
- 3 medium-sized carrots diced
- 1 red bell pepper diced
- 1/4 C red onion diced
- 3 garlic cloves minced
- 1 tbsp ginger freshly grated
- 4 tbsp red thai curry paste
- 4 C chicken broth
- 1 14.5 oz coconut milk canned, full fat
- 2 tbsp coconut aminos
- 1/2 14 oz rice noodles pack use 1/2 of 14 oz pack
- salt & pepper to taste
- red pepper flakes to taste
- handful fresh cilantro plus more for serving
- handful fresh basil plus more for serving
- 1/2 lime juiced
Instructions
- Dice, chop, measure and prepare all ingredients.
- Season chicken with salt, pepper and red chili flakes.
- In a large pot, heat coconut oil over medium high heat. Add diced chicken and cook for about 5 minutes, tossing a few times. Don't worry if the chicken is not cooked all the way through here. Remove chicken from pot and set aside.
- To the same pot, add carrots, red bell pepper, and onion. Stirring frequently, cook until softened, about 3 minutes. Add garlic and ginger and stir until fragrant, about 1 minute.
- Add chicken broth, coconut milk, red curry, coconut aminos and chicken back to the pot. Bring to a boil.
- Once boiling, add rice noodles and cook for about 5 minutes or until noodles are soft and chicken is cooked all the way through.
- Add in cilantro, basil and lime juice. Season to taste.
- Garnish with extra cilantro, basil and lime wedges if desired. Enjoy!