Description
A comforting and aromatic soup with tender chicken, rice noodles, and a creamy coconut curry broth, brightened with lime and rice vinegar.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 pound boneless skinless chicken breasts
- 6 ounces rice noodles
- Juice of 1 lime
- Salt to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in chicken broth, coconut milk, fish sauce, rice vinegar, and brown sugar. Stir to combine.
- Add chicken breasts to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Meanwhile, cook rice noodles according to package directions. Drain and set aside.
- Stir lime juice into the soup. Season with salt to taste.
- Divide noodles among bowls. Ladle soup over noodles.
- Garnish with cilantro and serve with lime wedges.
Notes
For a spicier soup, use more curry paste or add a pinch of red pepper flakes. You can substitute chicken thighs for breasts if desired.
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g