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4.30 from 27 votes

Thai Curry Pho

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4
Author: Molly

Ingredients

  • 4 garlic cloves chopped
  • 2 1/2 tablespoons fresh ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons coconut oil
  • 4 cups vegetable or chicken broth
  • 3 cups coconut milk
  • 6.75 ounces of rice sticks really thin rice noodles
  • Fresh cilantro thai basil, red peppers, shredded chicken and green onions to garnish

Instructions

  • Combine the garlic, ginger and curry paste in the food processor (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
  • In a large pot, heat the curry-coconut paste over medium heat, warming the paste gently for 1-2 minutes until it starts to bubble slightly.
  • Add the chicken broth and deglaze the pot by stirring to mix everything together. Add the coconut milk, stir and bring the broth to a boil. Season to taste with kosher salt.
  • Divide the rice sticks evenly between large bowls. Pour the boiling broth over the noodles let sit for approximately 3 minutes to cook.
  • Garnish with shredded chicken, cilantro, thai basil, red peppers and green onions, if desired.