Thai Curry Soup with Chicken

Melt coconut oil in a large Dutch oven over medium-high heat. Add onions and saute for 2 minutes or until soft.

Add chicken, season with salt, and cook for 1 minute.

Add red curry paste, garlic, ginger, and chili pepper if using, cook for one more minute then pour in a can of coconut milk.

Stir together, then pour in chicken stock and fish sauce. Stir and bring to a boil, then reduce to a simmer and cook for 5 minutes.

To the simmering soup, add rice noodles, and red bell pepper, and cook for 2-3 minutes.

Remove from heat, stir in fresh lime juice, and garnish with cilantro and Thai basil before serving.

Equipment Needed

Spice Level: