Thai Red Curry Soup

Thai food happens to be one of my favorite cuisines. Getting takeout can be convenient, but I prefer knowing exactly what’s going into my food. Making Thai food at home is rather easy and all the ingredients can be found at the grocery store. With the weather being cold outside, curling up with a hot bowl of soup is a weekly thing in my household, and you’ll find this Thai red curry soup in the rotation this winter.

This soup comes together quickly, and you can chop all your veggies ahead of time to make it even quicker.

Ingredients:

• Olive or avocado oil
• 2 chicken breasts (cooked and shredded into chunks)
• 4 garlic gloves, minced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons red curry paste, 1 if you prefer mild, 3 if you prefer spicy
• 1 tablespoon grated ginger
• 6 cups low sodium chicken broth or chicken bone broth
• 1 can low-fat coconut milk
• 4 ounce rice noodles
• 2 teaspoons brown sugar
• ½ cup fresh cilantro
• ¼ cup basil leaves
• 1 bunch green onions, chopped
• Juice of 2 limes

Instructions:

1. Since I’m all about making meals quicker, I’d recommend using a rotisserie chicken and shredding the chicken breasts. If you prefer cooking chicken breasts, after cooking them in a pan, shred and set aside.
2. Add garlic, bell pepper and onion to a large pot lightly greased with oil. Sauté for 3-4 minutes.
3. Stir in red curry paste and ginger.
4. Add chicken broth and coconut milk, bring to a boil.
5. Add in the cooked chicken, rice noodles and brown sugar; simmer until noodles are tender, about 5 minutes.
6. Remove from heat; add in lime juice, cilantro, basil and green onions.

Spoon into bowl, best eaten with a spoon and chopsticks.