Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant.
- Add the broth, water, lime juice, and rice noodles. Increase the heat and bring the soup to a gentle boil.
- Stir in the coconut milk and shredded chicken. Reduce heat to medium-low and let the soup simmer for about 10 minutes, or until noodles are tender.
- Remove from heat and stir in fresh basil, cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately with extra lime wedges if desired. Add more broth when reheating, as the noodles will absorb liquid over time.
Notes
You can adjust the spice level by using more or less curry paste. For leftovers, store noodles separately if possible to prevent them from soaking up too much broth.