This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!
Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.
Ingredients
Directions
Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.
So, I found this recipe maybe a year ago and should have commented sooner. This immediately became one of our family favorites, so much so that my husband requests it whenever we have something to celebrate. He says it tastes like ‘home’ now (we are not from Thailand, he just has super good memories with this soup). I like that it is super quick to throw together if you have everything in your kitchen/pantry. I sometimes add shrimp instead of chicken, and usually throw some bok choi in just for a little extra greens. Thank you so much for posting this!!