Thai Red Curry Noodle Soup
A delightful and comforting soup featuring rich flavors of Thai red curry, tender chicken, and fresh herbs.
Equipment
- Stockpot or Dutch oven For simmering the soup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts cut into 1/2-inch chunks
- salt and pepper to taste
- 3 cloves garlic minced
- 1 each red bell pepper diced
- 1 each onion diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 13.5 ounces coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 each green onions thinly sliced
- 0.5 cup fresh cilantro leaves chopped
- 0.25 cup fresh basil leaves chopped
- 2 tablespoons freshly squeezed lime juice
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Add chicken back in. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
- Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Season with salt and pepper.
- Serve immediately.
Notes
For added heat, sprinkle with red pepper flakes before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.