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Red Thai Curry Chicken Soup

Food Network Kitchen
  • 50 minutes
  • Serves 6

INGREDIENTS

2

lbs Chicken breast or thighs, boneless skinless

1/3 cup

Cilantro, leaves

3 cloves

Garlic

1

2-inch piece Ginger, fresh

1

4-inch piece Lemongrass

1

Lime, Juice of

1

Red onion, small

1

bunch Scallions

1/3 cup

Thai basil, leaves

8 cups

Chicken broth, low-sodium

1 13.5 ounce can

Coconut milk

6 tbsp

Thai red curry paste

3 tbsp

Fish sauce

3 oz

Rice vermicelli noodles, dried

1

Kosher salt

1 pinch

Sugar

2 tbsp

Vegetable oil