So much flavor is packed into this Thai curry chicken soup recipe. The ingredient list may seem a little long, but the soup is easy to make and only requires one pot – and a cutting board.
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6
Ingredients
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breasts
- 1 onion, chopped
- 2 carrots, chopped
- 4 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 5 cups chicken broth
- 2 cans (14 ounces) coconut milk
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon dried basil
- 8 ounces mushrooms, sliced
- 1 red bell pepper, chopped
- 1 cup cauliflower florets
- 3 - 4 ounces rice sticks (vermicelli)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice (save half the juiced lime to cook with soup)
- 1 1/2 - 2 teaspoons Sriracha
Here's how to make it:
Heat the olive oil in a soup pot. Add the chicken breasts and cook until browned on both sides, but not cooked through completely. Remove from pot and set aside.
Add the onions and carrots to the pot and cook about 3 to 4 minutes.
Add the red curry paste, ginger and garlic. Cook about 1 minute, stirring.
Put the chicken back in the pot along with the chicken broth, coconut milk, soy sauce, fish sauce, half of the reserved juiced lime (not the juice), brown sugar and basil. Season with salt and pepper, to taste. Bring to a boil, reduce heat and simmer about 15 minutes.
Remove the chicken. Add the mushrooms, cauliflower and red bell pepper. Cook about 3 minutes. Add the rice noodles and cook about 5 minutes more.
While the soup cooks, shred the chicken and put it back into the pot.
Add the cilantro, lime juice and Sriracha to the pot. Remove the half of lime. Taste and add more salt, pepper, lime juice and Sriracha, if needed.
Serve with additional chopped cilantro, Sriracha and a wedge of lime.
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