5-ingredient red curry chicken soup

5-ingredient red curry chicken soup

Based on 55 ratings

"A simple, stick-to-your-ribs slash clear-out-your-sinuses sort of soup that’s nice any time of the year. You can also use bone-in, skin-on chicken legs, if desired. Simply remove the bones and skin when shredding."

Difficulty

Easy 👌

Preparation

75 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts (boneless)
1 tbsp
red curry paste
½ l
water
200 g
broad rice noodles
200 ml
coconut milk
½ tbsp
fish sauce
lime (for serving)
cilantro (for serving)
MetricImperial

Utensils

knife, cutting board, 2 pots, bowl, sieve, 2 forks, ladle

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Nutrition per serving

Cal863
Fat38 g
Protein45 g
Carb85 g
  • Step 1/4

    Slice limes into wedges and set aside. Add chicken to a large heavy-bottomed pot set over medium heat. Sauté chicken for approx. 7 min., or until chicken is golden brown. Add water to the red curry paste and mix until well combined. Add the mixture to the pot with chicken and add remaining water. Cover and set over medium heat to cook for approx. 1 hr.
    • lime (for serving)
    • 2 chicken breasts (boneless)
    • ½ l water
    • 1 tbsp red curry paste
    • knife
    • cutting board
    • pot
    • bowl

    Slice limes into wedges and set aside. Add chicken to a large heavy-bottomed pot set over medium heat. Sauté chicken for approx. 7 min., or until chicken is golden brown. Add water to the red curry paste and mix until well combined. Add the mixture to the pot with chicken and add remaining water. Cover and set over medium heat to cook for approx. 1 hr.

  • Step 2/4

    Cook the rice noodles according to package instructions, then drain and rinse under cold water. Distribute evenly amongst serving bowls.
    • 200 g broad rice noodles
    • pot
    • sieve

    Cook the rice noodles according to package instructions, then drain and rinse under cold water. Distribute evenly amongst serving bowls.

  • Step 3/4

    Once the chicken is done, transfer it from the pot to a cutting board and shred with two forks. Distribute evenly amongst the serving bowls.
    • 2 forks

    Once the chicken is done, transfer it from the pot to a cutting board and shred with two forks. Distribute evenly amongst the serving bowls.

  • Step 4/4

    Stir in the coconut milk and bring the soup to a boil. Let it cook for approx. 5 min., then add fish sauce and remove from heat. Ladle soup over the noodles and chicken and garnish with some cilantro leaves. Serve with lime wedges and enjoy!
    • 200 ml coconut milk
    • ½ tbsp fish sauce
    • cilantro (for serving)
    • ladle

    Stir in the coconut milk and bring the soup to a boil. Let it cook for approx. 5 min., then add fish sauce and remove from heat. Ladle soup over the noodles and chicken and garnish with some cilantro leaves. Serve with lime wedges and enjoy!

  • Enjoy your meal!

    5-ingredient red curry chicken soup

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