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Chicken Curry Soup

Ingredients

  • 2 tablespoons oil
  • 3 garlic cloves chopped
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs 225g, sliced
  • 4 cups chicken broth 950 ml
  • 1 cup water 235 ml
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk 160 ml
  • 1 tablespoon fish sauce
  • 6 oz. dried rice vermicelli noodles 170g
  • lime wedges sliced red onion, red chilis, cilantro, scallions (to garnish)

Instructions

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste.
  • Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple of minutes, until the chicken is cooked through.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil.
  • Adjust with salt and seasoning.
  • Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple of minutes.