Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- ¼ cup red curry paste
- 8 cups chicken broth
- 1 (13.5 oz) can coconut milk
Protein and Noodles
- 2 large cooked chicken breasts, sliced or shredded into small pieces
- 5 oz rice noodles
Finishing Touches
- ½ cup fresh cilantro, chopped
- ½ cup fresh basil, chopped
- 3 oz baby spinach
- 1 lime, juiced
Instructions
- Sauté Vegetables: Heat a large dutch oven over medium-high heat and add the olive oil. When hot, add the diced yellow onion and sliced red bell pepper. Cook for 3-4 minutes until the vegetables begin to soften.
- Add Aromatics and Curry Paste: Stir in the minced garlic and grated ginger, cooking for about one minute until fragrant. Then add the red curry paste and stir continuously for another minute to release its flavors.
- Add Liquids: Pour in the chicken broth and canned coconut milk. Stir the mixture well to break up any curry paste clumps and create a smooth soup base.
- Introduce Chicken and Noodles: Add the cooked, shredded chicken breasts and the rice noodles into the soup. Bring the mixture to a boil.
- Simmer to Cook Noodles: Once boiling, reduce the heat to medium and let it cook for 8-10 minutes, or until the rice noodles are tender.
- Add Fresh Herbs and Spinach: Stir in the chopped cilantro, basil, and baby spinach. Turn off the heat to let the greens wilt gently.
- Finish with Lime Juice and Rest: Add the freshly squeezed lime juice to the soup. Let it rest for 10 minutes before serving to allow flavors to meld. Serve hot with extra fresh herbs if desired.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian and use tofu instead of chicken.
- If you prefer a spicier soup, add more red curry paste or include some sliced fresh chili.
- Rice noodles cook quickly to avoid overcooking and becoming mushy—monitor closely.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For added creaminess, use full-fat coconut milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
