Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1/4 cup red curry paste
- 8 cups chicken broth
- 1 13.5oz can coconut milk
- 2 large cooked chicken breasts, sliced or shredded into small pieces
- 5oz rice noodles
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 3 oz baby spinach
- 1 lime, juiced
Instructions
- Heat a large dutch oven over medium-high heat. Add oil. Once hot add onion and pepper and cook for 3-4 minutes until beginning to soften.
- Stir in the garlic and the ginger for a minute and then add in the curry paste. Stir for another minutes before adding in the chicken broth and coconut milk.
- Stir until there are no clumps, then add in the cooked chicken and the rice noodles. Bring to a boil. Once boiling, reduce heat to medium and cook for 8-10 minutes or until rice noodles are cooked.
- Stir in cilantro, basil, and baby spinach. Turn off heat and then add the lime juice. Let rest 10 minutes before serving. Serve with more herbs!
Notes
- Soup will thicken as it sits, so it’s a good idea to keep extra broth on hand for when needed.
Category: soup, dinner, lunch, meal prep, winter, curry
Method: stovetop
Cuisine: Thai
