Description
Thai Red Curry Noodle Soup is a vibrant, aromatic dish that combines tender chicken, fresh vegetables, and flavorful red curry in a rich coconut broth. Perfect for a warm and comforting meal.
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
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the chicken pieces and season with Kosher salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the garlic, red bell pepper, and onion. Sauté for an additional 3-4 minutes until the vegetables are softened.
- Add the red curry paste and ginger, stirring to coat the chicken and vegetables.
- Pour in the chicken broth and coconut milk, bringing the mixture to a simmer.
- Add the rice noodles and cook according to package instructions, usually about 5-7 minutes.
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if necessary.
- Serve hot, garnished with green onions, cilantro, and basil.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: Thai Red Curry Noodle Soup, coconut milk, red curry, chicken soup, Asian cuisine