After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.
Thai Red Curry Chicken Soup
5 cups chicken stock
1 package rice noodles
2 tablespoons thai red curry paste
3 tablespoons fish sauce
1/2 can coconut milk
2 tablespoons sugar
Juice and zest of 2 limes
3 tablespoons cilantro (or basil or parsley), chopped
2 tablespoons mint, chopped
1-2 cups shredded rotisserie chicken or roasted chicken breast
1 tablespoon sesame or vegetable oil
Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through. Off the heat, add the herbs and the remaining lime juice and serve.
Easy Chicken Stock
1 chicken carcass with leftover bones
1 onion, cut into quarters
2 garlic cloves
2 carrots, cut in half
a couple sprigs of any herb in the fridge, such as sage, thyme, parsley, etc
salt and pepper
water
Combine all the ingredients in a large pot and fill with water to almost full. Allow to simmer for 45-60 minutes and then allow to cool on the stove. Strain out the solids, and either use immediately or freeze for later.
Beautiful!
Oh wow, just perfect whether you are sick with a cold or not. I love the spicy, herby flavors. I also really love Asian flavors, especially in soups.
Looks amazing, fresh and colorful …
ooo the jackpot on flavorsome soups!! looks so delicious!
I’ve been on this kick of chicken stock with parsley, green onion and white rice…I can’t wait to ramp it up to this.
Lovely looking recipe. I could do with it to clear a sinus infection that has me laid low at present.
Best,
Conor
thanks! hope you feel better!