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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup
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Indulge in the vibrant flavors of Thailand with this Thai Red Curry Noodle Soup. This comforting dish is a perfect blend of tender chicken, creamy coconut milk, and aromatic herbs, creating a rich and satisfying meal right in your kitchen. In just under an hour, you can whip up this delicious soup thats ideal for cozy nights or meal prep for busy weeks. Customize it with your favorite proteins or vegetables to suit your taste, and enjoy a delightful bowl that warms both body and soul.

Ingredients

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  • 1 tablespoon olive oil
  • 1 1/2 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

  1. Heat olive oil in a large stockpot over medium heat. Season chicken with salt and pepper; cook until golden brown (23 minutes) and set aside.
  2. Saut garlic, bell pepper, and onion until tender (34 minutes).
  3. Add red curry paste and ginger; cook until fragrant (1 minute).
  4. Stir in chicken broth and coconut milk; scrape any browned bits from the pot.
  5. Return chicken to the pot, bring to boil, then simmer for 10 minutes.
  6. Add rice noodles, fish sauce, and brown sugar; cook until noodles are tender (5 minutes).
  7. Stir in green onions, cilantro, basil, and lime juice; season with salt and pepper to taste.
  8. Serve immediately.

Nutrition

Find it online: https://recipeelite.com/thai-red-curry-noodle-soup/