Ingredients
Method
- 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!
Nutrition
Notes
- Use full-fat coconut milk for the best creaminess. This is what gives the broth that rich, velvety texture that makes this soup so satisfying. Light coconut milk just won't deliver the same result.
- The soup thickens as it sits — keep extra broth on hand. This is especially helpful when reheating leftovers. Just add a splash of broth on the stovetop to thin it back out to the perfect consistency.
- Add the lime juice, fresh herbs, and spinach at the very end, off the heat. These bright, fresh ingredients are what make this soup really sing, and adding them after you turn off the burner preserves all their freshness and color. Let the soup rest 10 minutes before serving.