Thai Noodle Soup with Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil (coconut oil may be substituted)
150 g	1 small yellow or white onion (finely diced)
2 g	1 teaspoon fresh ginger (peeled and finely grated (or 1/2 to 1 teaspoon ground ginger, or to taste))
10 g	3 to 4 cloves garlic (finely minced)
113 g	6 tablespoons Thai red curry paste* (about half of a 4-ounce jar, or to taste)
960 g	4 cups reduced sodium chicken broth
473 g	2 cups water
383 g	13.5- ounce can full fat coconut milk* (See Notes)
99 g	3.5 ounces uncooked rice noodles (stir fry size, not 'thin rice noodles')
450 g	2 cups cooked and shredded chicken* (See Notes, homemade or rotisserie)
	Juice of 1 lime
12 g	2 tablespoons fresh basil (finely chopped)
12 g	2 tablespoons cilantro (finely chopped)
20 g	2 tablespoons green onion (sliced thin)
6 g	1 teaspoon kosher or sea salt (plus more to taste)
2 g	1 teaspoon freshly ground black pepper (or to taste)

Method: 5 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This soup has wonderful flavor with just a very subtle kick that even my sissy husband can take. Comes together quickly. Nice light soup.” — a cook, 4★

“I think the recipe should read: 6 TEAspoons of Red Curry Paste… (*not Tablespoons)” — a cook