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Thai Curry Chicken Soup

Adapted From Damn Delicious
Thai food at home! Super easy and packed with flavor, This is a perfect soup any time of year!
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Ingredients
  

  • 1 Tbsp olive oil
  • 1 1/2 pounds boneless, skinless, chicken breast shredded
  • salt & pepper to taste
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 red bell pepper diced
  • 1 onion diced
  • 1/2 cup curry sauce (not paste)
  • 6 cups chicken broth
  • 1 (13.5 oz can) coconut milk
  • 1/2 (8 ounces) package rice noodles
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh basil chopped
  • 2 tbsp freshly squeezed lime juice

Instructions
 

  • Season chicken with salt & pepper. Prepare chicken in advance in slow cooker (linked in post) OR cut chicken into small pieces and cook until golden. Set aside.
  • Add bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in garlic paste, ginger paste, and curry sauce. Stir until fragrant, about 1 minute.
  • Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  • Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  • Meanwhile, cook rice noodles according to package instructions. Stir in rice noodles into the soup.
  • Remove from heat; stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
Tried this recipe?Let us know how it was!