Did you make this recipe? Please give it a star rating below!
This Thai red curry soup is made in just 10-minutes with easy to cook gluten-free glass noodles, rotisserie chicken and baby spinach, it's an easy and tasty meal in a bowl!
Finely chop garlic cloves and place into a small dish. Use a small grater or microplane to grate peeled ginger into the dish with the garlic. Set aside.
Measure red curry paste, broth, fish sauce, and palm sugar into little dishes.
Thinly slice scallions and shred Rotisserie chicken until you have 6 ounces. Grab canned coconut milk and baby spinach and optional toppings.
Heat a large soup pot over medium heat. Once hot, add oil and then chopped garlic, grated ginger, and curry paste. Cook for 1 minute, stirring constantly.
Add broth, use a whisk or spoon to mix well and raise heat to high to bring to a boil.
Once boiling, add Malony glass noodles and set a timer for 5 minutes. Stir occasionally.
Check noodles for desired doneness and remove pot from heat. Stir in coconut palm sugar, fish sauce, lime juice, and coconut milk. Use whisk or spoon to stir until well mixed and sugar is dissolved. Taste and adjust seasonings if necessary (depending on the broth you use, you may need a pinch of salt).
Stir in rotisserie chicken, baby spinach, and sliced scallion. Serve topped with fresh cilantro leaves and sliced red onion and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.