Description
This Easy Chicken Thai Noodle Soup with Red Curry is a vibrant, aromatic dish filled with tender chicken, rice noodles, sweet corn, and a rich red curry coconut broth. With the perfect balance of spicy, sweet, and savory flavors, this comforting soup is a quick and easy meal for any night of the week. Ready in just 35 minutes, it’s both satisfying and full of flavor!
Ingredients
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 250 g (½ lb) boneless, skinless chicken, diced
- 1 red onion, thinly sliced
- 1 yellow pepper, thinly sliced
- 4 tablespoons Thai red curry paste
- 200 g (1 ¼ cups) tin sweet corn (or frozen)
- 400 ml (1 ¾ cups) coconut milk
- 400 ml (1 ¾ cups) chicken stock (using a stock cube or fresh)
- 300 g (10 ½ oz) dried rice noodles
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Juice of 1 lime
- 1 bunch coriander, chopped
- 1 bunch basil, chopped
Instructions
- Brown the Chicken: Heat some oil in a pan and brown the diced chicken. Remove the chicken pieces and set aside.
- Sauté Aromatics: In the same pan, gently brown the minced ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
- Cook the Onion: Add the red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of onion for garnish.
- Combine Vegetables and Curry Paste: Add the yellow pepper, sweet corn, and Thai red curry paste to the pan. Stir well to combine.
- Add Liquids: Return the chicken to the pan, then add the chicken stock and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
- Cook Noodles: Add the rice noodles and simmer until they are soft, about 5 minutes.
- Finish with Flavorings: Stir in the soy sauce, lime juice, honey, chopped coriander, and basil.
- Serve: Divide the soup into bowls and garnish with the reserved red onion and extra chopped basil.
Notes
- For a spicier version, you can add a chopped red chili or extra red curry paste.
- You can substitute the rice noodles with other types of noodles if preferred.
- If you want a creamier soup, add an extra splash of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg
