This soup is so delicious and so versatile for a cold night where comfort is needed. Feel free to swap out chicken for shrimp or even beef would be awesome. Add any vegetables you have around to freshen it up. Any red curry paste will do, but I’ve gone ahead and linked my favorite!
Servings: 2 Bowls
2 tablespoons oil
2 garlic cloves, minced or grated
1-inch piece ginger, minced or grated
1 tablespoon minced lemongrass (optional)
2 tablespoons Thai red curry paste
4 cups chicken broth
1 tablespoon fish sauce
1 can coconut milk
1 chicken breast
2 servings of dried rice noodles, or noodles of your choice
Garnish with: lime wedges, sliced red onion, cilantro, scallions, blanched bok choy
- In a large pot over medium heat, add the oil, garlic, ginger, lemongrass, and Thai red curry paste. Cook for 3 minutes. Add the chicken broth and bring to a rapid boil.
- Add the chicken breast to the boiling liquid and cover with a lid. Turn off the heat and let chicken poach for 20-25 minutes, depending on the size of the chicken breast. Once cooked through, removed from poaching liquid shred with two forks. Alternatively, you can skip this step and use shredded chicken.
- Add fish sauce and coconut milk. Bring back to a boil and then reduce to a simmer or turn heat off completely until ready to use. When ready to use, give this a stir to combine the separated liquids.
- Cook noodles according to the package instructions.
- Assemble noodles into serving bowls, topped with the hot broth, shredded chicken, and garnishes of your choice.