Thai Lemongrass Curry Chicken Soup
A light, flavorful, comforting soup with bold flavors of lemongrass, garlic, ginger, limes and curry.
Servings: 6
Ingredients
- 1 large bone-in skin-on chicken breast
- 8 cups of water
- 2 stalks of fresh lemongrass, peeled and sliced
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and grated
- 3 tablespoons of red curry paste
- 2 large carrots, peeled and sliced
- 1 large lime
- 14 ounces of full fat coconut milk
- 8 ounces of rice noodles (about 3mm)
- a small bunch of fresh cilantro
- 8-10 fresh basil leaves
- salt and black pepper
- 1 chicken bouillon cube (optional)
- lime wedges (garnish)
Instructions
- Bring 8 cups of water to a boil in a large pot and add a large bone-in chicken breast and 2 stalks of chopped and bruised lemongrass
- Cover the pot and boil for 30 minutes
- Transfer the pot off of the heat, remove the chicken breast and let it cool on a plate
- Place a large pot over medium heat and add a tablespoon of olive oil and the diced onions. Cook for about 10 minutes or until the onions have softened
- Add the minced garlic, grated ginger and 3 tablespoons of red curry paste and cook for about 60 seconds while stirring continuously
- Strain the liquid from the first pot in with the curry and vegetables and stir until fully combined. Discard the lemongrass.
- Shred the chicken and add it to the soup along with the sliced carrots, the juice from a large lime, coconut milk and the noodles
- Bring the soup to a simmer and cook for 10 minutes
- Add fresh cilantro, basil and a generous pinch of salt and black pepper
- Serve hot with lime wedges