Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion (chopped finely)
- 1 teaspoon grated fresh ginger
- 3 cloves garlic (minced)
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté finely chopped onion for 5 minutes until soft.
- Stir in grated ginger, minced garlic, and Thai red curry paste; cook for about 30 seconds until fragrant.
- Add chicken broth, water, lime juice, and uncooked rice noodles. Bring to a gentle boil.
- Incorporate coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Finish by stirring in torn basil, chopped cilantro, and scallions. Season with salt and pepper as needed.
- Serve immediately with optional lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg