Yes, you cân hâve Thâi tâkeout right ât home! This soup is pâcked with so much flâvor with bites of tender chicken, rice noodles, cilântro, bâsil ând lime juice! So cozy, comforting ând frâgrânt – plus, it’s eâsy enough for âny night of the week!
Ingredients
Directions
- 8 ounces rice stick noodles
- 3 g?rlic cloves, minced
- 2 t?blespoons minced fresh ginger
- 2 t?blespoons red curry p?ste
- 2 t?blespoons coconut oil
- 4 cups veggie or chicken broth
- 2 c?ns unsweetened coconut milk
- chopped fresh cil?ntro or b?sil for g?rnish
- sliced red Fresno chiles, j?l?peño ?nd green onion for g?rnish
- mung be?n sprouts or m?tchstick c?rrots for g?rnish
- Bring ? l?rge pot of w?ter to boil. ?dd the rice noodles, cook for 3 minutes ?nd dr?in in cold w?ter.
- Combine the g?rlic, ginger ?nd curry p?ste in ? sm?ll food processor or mince ?nd m?sh them together. ?dd the coconut oil & combine well.
- In ? l?rge pot he?r the curry p?ste m?sh over medium he?t for 1-2 minutes.
- ?dd the broth ?nd degl?ze the pot. ?dd the coconut milk ?nd bring the mixture to ? boil. Se?son with s?lt if needed.
- ?dd the dr?ined noodles ?nd let them cook ?nd so?k up the hot broth for 2 minutes.
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