Thai Chicken Curry Soup
A cup of this soup is extra comforting and really filling too. To turn it into a no-mess soup that you can sip while watching TV, substitute the chicken pieces with cubed chicken breast meat.
Prep Time 15 minutes
Cooking Time 35 minutes
1 small yellow onion, quartered
1/2 fresh lemon, juiced
1 bay leaf
5 cups chicken broth (use chicken bouillon cubes if you don’t have time to make your own)
salt to taste
half of a medium chicken, cut into small chunks
2 to 3 tablespoons Thai red curry paste
2 tablespoons vegetable oil
1/4 cup minced onions
1 potato, small diced
1/2 teaspoon chopped garlic
2 tablespoons coconut milk
3 cups cooked macaroni
green onions for garnish
1 In a saucepan over medium heat, combine onions, lemon juice, bay leaf, and broth. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Strain and set aside.
2 Season the chicken with salt then toss in curry paste.
3 In another saucepan over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Sauté for 2 minutes. Add the potatoes, garlic, and seasoned chicken, then sauté for 2 more minutes. Add the reserved chicken stock. Bring liquid to a boil then reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk then add macaroni pieces.
4 Season to taste. Remove from the heat and stir in basil leaves. Ladle into serving bowls and garnish with green onions.