Curry Chicken Bowl (Printable Version)
Thai-inspired soup packed with curry flavors, creamy coconut milk, tender chicken, and noodles. Quick to make and perfect for busy nights.
# Ingredients:
→ Base Ingredients
01 -
1 teaspoon grated fresh ginger
02 -
3 cloves garlic, chopped finely
03 -
½ onion, chopped into small bits
04 -
1 tablespoon oil (olive or similar)
→ Soup Base
05 -
4 cups of vegetable or chicken broth
06 -
1 lime, juiced
07 -
2 cups water
08 -
A 13.5 oz can of rich coconut milk
09 -
4 tablespoons of red curry paste (Thai style)
→ Main Components
10 -
2 cups of cooked chicken, shredded (rotisserie works great)
11 -
100g rice noodles, uncooked
→ Fresh Herbs & Garnish
12 -
A handful of fresh basil leaves, torn apart
13 -
Cilantro, minced, add as much or little as you'd like
14 -
Chopped green onions for sprinkling
15 -
Salt and pepper, adjust to taste
16 -
Optional lime wedges for sides
# Steps:
01 -
Pour oil into a big pot and heat on medium-high. Toss in the onion bits and stir them around for roughly 5 minutes until they're soft and clear.
02 -
Mix in the garlic, ginger, and red curry paste. Keep stirring for around 30 seconds until the smell gets nice and strong.
03 -
Pour in the water, broth, and lime juice. Stir it all up and bring it gently to a boil.
04 -
Drop the rice noodles into the bubbling pot. Let them cook till soft. Stir in the coconut milk and shredded chicken next. Lower the heat a little and let it simmer for about 10 more minutes.
05 -
Sprinkle in the basil, cilantro, and green onions. Throw in some salt and pepper to season it how you like.
06 -
Scoop it into bowls, top it off with lime wedges if you'd like, and enjoy it while it's steamy and hot.
# Notes:
01 -
Feel free to try different curry pastes for a new taste
02 -
Keep noodles separate when storing leftover soup
03 -
You can swap rice noodles for another type of noodle