Easy Thai Chicken Curry Soup

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

1 tablespoon olive oil

1/2 medium onion (chopped finely)

1 teaspoon grated fresh ginger

3 cloves garlic (minced)

4 heaping tablespoons Thai red curry paste (see note)

4 cups chicken or vegetable broth

2 cups water

Juice of 1 lime

3 ½ ounces uncooked rice noodles (see note)

1 (13.5 ounce) can full fat coconut milk

2 cups shredded cooked chicken (I used rotisserie)

Generous handful fresh basil (torn)

Handful fresh cilantro (chopped)

Chopped scallions (to taste)

Salt & pepper (to taste)

Lime wedges (for serving, optional)

步驟

Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.

Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.

Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.

Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.

Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.

Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).

營養

• 卡路里: 304 kcal
• 總脂肪: 20 g
• 飽和脂肪: 13 g
• 不飽和脂肪: 5 g
• 膽固醇: 38 mg
• 鈉: 660 mg
• 總碳水化合物: 19 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 15 g