Ingredients
Paste Ingredients
- 2 large cloves of garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 Tablespoons ginger paste or fresh ginger
- 1 Tablespoon lemongrass paste
- 2 Tablespoons red curry paste
- 1 Tablespoon cilantro paste, or minced fresh cilantro
- 1 Tablespoon red chili paste (or 2 red chilies, chopped)
- 2 Tablespoons coconut oil
Soup Ingredients
- 1 lime, zested and juiced
- 1 Tablespoon fish sauce
- 4 cups chicken stock
- 1 (13.5 ounce) can of coconut milk
- 2 cups shredded chicken (rotisserie chicken works great)
- 7 ounces rice noodles
Garnish
- 1 bunch cilantro leaves, chopped
- 4-5 green onions, thinly sliced (white and green parts)
- 1 green chile, sliced, seeds removed
- 1 red chile, sliced, seeds removed
Instructions
- Prepare the paste: Combine garlic, onion, red bell pepper, ginger paste, lemongrass paste, red curry paste, cilantro paste, red chili paste, and coconut oil in a food processor and process until a smooth paste forms.
- Boil water for noodles: While making the paste, bring a pot of water to a boil to cook the rice noodles later.
- Fry the paste: Transfer the paste to a medium pot and fry over medium heat for 2-3 minutes until fragrant, stirring occasionally to prevent burning.
- Add liquids and simmer: Pour in chicken stock and coconut milk, bring to a boil, then reduce heat and simmer gently for about 10 minutes to meld flavors.
- Add shredded chicken: In the last few minutes of simmering, stir in the shredded chicken to heat through.
- Cook noodles: Meanwhile, cook rice noodles according to package instructions, then drain and set aside.
- Finish the soup: Stir fish sauce, lime juice, and lime zest into the soup, then add the cooked rice noodles and combine.
- Garnish and serve: Ladle soup into bowls and garnish with chopped cilantro, sliced green onions, green chile, and red chile for a fresh, spicy finish.
Notes
- You can adjust the level of spiciness by varying the amount of red chili paste and fresh chilies.
- Rotisserie chicken is a convenient shortcut that adds great flavor and saves time.
- Ensure not to overcook the rice noodles in the broth; cooking them separately avoids sogginess.
- This soup can be made in advance; store noodles separately and add just before serving.
- Lime zest adds a bright, fresh flavor—don't skip it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
