Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Yield: 6 SERVINGS (8 CUPS)
Enjoy Thai cuisine right at your home with this simple Thai Red Curry Noodle Soup recipe. A very cosy, delicious, and aromatic Thai soup with tender chicken, rice noodles, cilantro, basil, and lime juice.
1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch chunks
1 tbsp olive oil
3 garlic cloves, minced
3 tbsp red curry paste
1 red bell pepper, diced
1 onion, diced
1 tbsp freshly grated ginger
1 (13.5-oz.) can coconut milk
1/2 (8-oz.) package rice noodles
3 green onions, thinly sliced
1/2 c. chopped fresh cilantro leaves
6 c. low sodium chicken broth
2 tbsp freshly squeezed lime juice
1/4 c. chopped fresh basil leaves
1 tbsp fish sauce
2 tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE THAI RED CURRY NOODLE SOUP
Step 1: In a large stockpot or Dutch oven, heat the olive oil over medium heat. To taste, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pot and sear for about 2 to 3 minutes until golden. Set aside when done.
Step 2: To the pot, add the garlic, bell pepper, and onion. Cook for about 3 to 4 minutes, stirring often, until tender.
Step 3: Then, stir in the red curry paste along with ginger and cook for a minute more until aromatic.
Step 4: Pour in the chicken broth and coconut milk. Stir and scrape the browned bits from the bottom of the pot.
Step 5: Now, add the chicken and bring everything to a boil. Adjust the heat and continue to cook for another 10 minutes, stirring often until reduced.
Step 6: Add the rice noodles along with the fish sauce and brown sugar. Stir and cook for another 5 minutes or until the noodles are tender.
Step 7: Take the pot off the heat and stir in the green onions, cilantro, basil, and lime juice. To taste, season with salt and pepper.
Step 8: Serve the Thai red curry noodle soup right away. Enjoy!
Servings Per Container 6
Amount Per Serving: Calories 372.0, Calories from Fat 180, Total Fat 20.0g31%, Saturated Fat 13.0g65%, Trans Fat 0g, Cholesterol 44.0mg15%, Sodium 1098mg46%, Total, Carbohydrate 27.0g9%, Dietary Fiber 2.0g8%, Sugars 6.0g, Protein 22.0g44%