Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Recipe courtesy of Food Network Kitchen
Red Thai Curry Chicken Soup
Total:
50 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.

Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.

Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

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