Red Thai Curry Chicken Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 493
- Total Fat
- 25
- Saturated Fat
- 14
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 112
- Sodium
- 1458
- Total: 50 min
- Active: 30 min
Ingredients
2 tablespoons vegetable oil
3 cloves garlic, chopped
One 2-inch piece fresh ginger, peeled and thinly sliced
6 tablespoons Thai red curry paste
8 cups low-sodium chicken broth
One 13.5-ounce can coconut milk
3 tablespoons fish sauce
One 4-inch piece lemongrass, lightly bruised
Kosher salt
Pinch of sugar
2 pounds boneless skinless chicken breast or thighs, thinly sliced
3 ounces dried rice vermicelli noodles
1 small red onion, thinly sliced
1/3 cup cilantro leaves
1 bunch scallions, white and light green parts only, thinly sliced
1/3 cup torn Thai basil leaves
Juice of 1 lime
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.