I like to make this Thai red curry soup after I have prepped meat at the beginning of the week. I will either grill chicken or do a big pork roast or chicken in the crockpot to have one hand for the week. Making extra when you cook is a good way to always have protein in the refrigerator that you can use for breakfast lunch or dinner! Don’t be afraid of the curry it is a mild taste and you can adjust this to the spiciness of your liking.
Ingredients
- 1 tbsp fat (I use ghee or coconut oil)
- 1 chopped carrot
- 1/2 chopped onion
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 tsp red curry paste (or more!)
- 4 cup chicken broth
- 1 cup water
- 1 can full-fat coconut milk 13.5 ounces
- 1 tsp salt
- 1 cup cooked chicken, pork or shrimp chopped or shredded
- 2 oz flat rice noodles or zoodles
- lime juice
- cilantro
Servings: people
Instructions
- Saute carrot and onion in fat for 5 minutes until softened. Add in garlic, ginger and curry paste. saute 1 more minute.
- Add in broth, water, salt and coconut milk. Bring to a simmer and add in meat and noodles. Cook 3-5 more minutes, until noodles are soft and meat is heated through.
- Serve in bowls with 1/2 lime (the juice) and some chopped cilantro. Add hot sauce if desired!
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