===== Thai Chicken Curry Soup =====
\\ 
[[Chicken]], [[Soup]]\\ 
Prep Time: 5 minutes\\
Cook Time: 15 minutes\\
Serves: N/A\\

Ingredients:
  * 1 tbsp olive oil
  * 1/2 medium onion (chopped finely)
  * 1 tsp grated fresh ginger
  * 3 cloves garlic (minced)
  * 4 heaping tbsp Thai red curry paste (see note)
  * 4 cups chicken or vegetable broth
  * 2 cups water
  * Juice of 1 lime
  * 3.5 ounces uncooked rice noodles (see note)
  * 1 (400ml) can full fat coconut milk
  * 2 cups shredded cooked chicken
  * Generous handful fresh basil (torn)
  * Handful fresh cilantro (chopped)
  * Chopped scallions (to taste)
  * Salt & pepper (to taste )
  * Lime wedges (for serving (optional))

Steps:
  - 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).

{{tag>chicken soup}}