Cooked - Red Curry Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Curry Soup

5.0

1 tablespoon coconut oil

4 servings chicken breasts (or tenders, cut into bite-sized pieces)

3 cloves garlic (, minced)

1 thumb-sized piece fresh ginger (, peeled and minced)

3 tablespoons Red Thai Curry paste ((45 ml))

3 cups chicken or vegetable broth ((700 mL))

1 medium red bell pepper (sliced thinly and halved)

1 14 ounce can full-fat coconut milk ((400 ml))

2 tablespoons Gluten-free soy sauce ( or coconut aminos (30 ml))

4 servings rice noodles ( , linguine or stir-fy style (200 grams))

3 small heads bok choy (, ends trimmed and washed)

1 lime (, cut into wedges)

Chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add the chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
Sipces + aromatics: Add coconut oil, garlic, and ginger. Cook, stirring on occasion, until the garlic is just beginning to turn golden (2-3 minutes). Add red curry paste and cook for 1 minute more, stirring constantly.
Vegetables: Add broth, bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 5-7 minutes more, until the noodles and greens are soft.
Toppings: Add lime wedges and optional toppings before enjoying warm!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 73 weeks ago

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