For a flavorful soup, this recipe is super speedy: it comes together in about 20 minutes total. A creamy coconut milk and chicken broth base is cut with green curry paste and fragrant chopped lemongrass. You’re actually enjoying lemongrass two ways because it’s an ingredient in curry paste as well. Right when all of the flavors have melded together, you add a handful of thin rice noodles. They cook instantly in the simmering broth and add satisfying substance. Fresh chile and opal basil add a final layer of flavor before serving (but regular Genovese basil works if that’s what you can find).
1 teaspoon canola oil
1½ tablespoon chopped lemongrass
1 (13.5-oz.) can unsweetened coconut milk
1½ cups chicken broth
¼ cup green curry paste
2 tablespoons fresh lime juice (from 1 large lime)
3 ounces uncooked thin rice noodles, cooked according to package directions
1 Fresno chile or jalapeño, seeded and thinly sliced
½ cup packed fresh basil leaves
½ cup thinly sliced red onion
Sat fat 19.05g
How to Make It
Heat canola oil in a medium saucepan over medium-low. Add lemongrass, and cook, whisking often, until fragrant, about 2 minutes. Whisk in coconut milk, chicken broth, curry paste, and lime juice. Bring to a boil over medium-high, and cover. Reduce heat to medium-low, and simmer 10 minutes.
Divide noodles evenly among 4 bowls. Ladle curry broth over noodles, and top with chili slices, basil, and red onion.
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