Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish that combines the rich, spicy taste of red curry with creamy coconut milk and tender chicken. The addition of rice noodles makes it a hearty meal, while fresh herbs like cilantro, basil, and green onions add a burst of freshness. A squeeze of lime juice at the end brightens up the flavors, making this soup a perfect balance of savory, spicy, and tangy.
Ingredients
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
Instructions
Cook the Chicken:
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Season the chicken with salt and pepper to taste.
Add the chicken to the stockpot and cook until golden brown, about 2-3 minutes. Remove and set aside.
Sauté the Vegetables:
In the same pot, add the minced garlic, diced red bell pepper, and diced onion.
Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Add Aromatics and Broth:
Stir in the red curry paste and freshly grated ginger until fragrant, about 1 minute.
Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Add the cooked chicken back into the pot.
Simmer the Soup:
Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the soup is slightly reduced, about 10 minutes.
Cook the Noodles:
Stir in the rice noodles, fish sauce, and brown sugar.
Cook until the noodles are tender, about 5 minutes.
Finish and Serve:
Remove the pot from heat and stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice.
Adjust seasoning with salt and pepper, to taste.
Serve the soup immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400