A simple soup of coconut milk, chicken and red curry paste seasoned with lime, fish sauce and fresh Thai herbs.
Add the chicken broth and ginger to a sauce pan and simmer gently about 10 minutes. Add the coconut milk to the chicken broth and simmer a few minutes more. While broth is simmering, prepare rice noodles according to package directions. Drain and rinse with cool water and set aside.
Remove about a 1/4 cup of the broth to a separate bowl and mix in the curry paste. Return to sauce pan and thoroughly mix. Taste and add more if you desire more spice.
Add chicken and simmer a few minutes until cooked through. Place a handful of noodles in bowls and ladle soup over noodles. Season to taste with sugar, fish sauce and lime. Top with fresh cilantro or Thai basil.
1. Add any veggies you want.
2. Adjust the amount of coconut milk to your liking. One 14 ounce can may be enough.
3. Pork, beef and seafood are all commonly used in different coconut curry recipes in Thai cuisine. They would all work in place of chicken here.
4. Different types of Thai curry pastes are commonly available in American supermarkets. A green or massaman curry paste would work just as well here in place of the red. Green is often a spicier and massaman is usually quite sweet (so additional sugar may not be necessary). See my broths and soups resources page for a few recommended Thai curry paste products.