Warming Thai Curry Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, sliced into thin strips
04 -
3 cloves garlic, minced
05 -
2 tablespoons fresh ginger, grated
06 -
1/4 cup red curry paste
→ Liquids & Protein
07 -
8 cups chicken broth
08 -
1 can (13.5 oz) coconut milk
09 -
2 large cooked chicken breasts, sliced or shredded into small pieces
10 -
5 oz rice noodles
→ Fresh Garnishes
11 -
1/2 cup fresh cilantro, chopped
12 -
1/2 cup fresh basil, chopped
13 -
3 oz baby spinach
14 -
1 lime, juiced
# Instructions:
01 -
Heat a large dutch oven over medium-high heat. Add the olive oil and wait until it's hot. Toss in your diced onion and sliced red pepper, cooking them for about 3-4 minutes until they start to soften and become fragrant.
02 -
Add the minced garlic and grated ginger, stirring for about a minute to release their aromas. Then mix in the red curry paste and cook for another minute, letting the spices bloom and intensify.
03 -
Pour in the chicken broth and coconut milk, stirring well to eliminate any curry paste clumps. The liquid should take on a beautiful orange-red color as everything combines.
04 -
Drop in your cooked shredded chicken and rice noodles. Bring everything to a gentle boil, then reduce the heat to medium and let it simmer for 8-10 minutes until the noodles become tender.
05 -
Turn off the heat and stir in the chopped cilantro, basil, and baby spinach. The residual heat will wilt the spinach perfectly. Squeeze in the fresh lime juice for brightness. Let everything rest for about 10 minutes before serving to allow the flavors to meld together. Garnish with extra herbs for a beautiful presentation!
# Notes:
01 -
This Thai-inspired soup combines the richness of coconut milk with the warmth of red curry paste for the perfect cold-weather comfort food.
02 -
The soup will thicken as it sits, so keep some extra chicken broth on hand to adjust the consistency when reheating.
03 -
For an authentic Thai flavor profile, don't skip the fresh herbs - they make all the difference!