Description
This Thai Red Curry Noodle Soup is a vibrant, flavorful dish packed with tender chicken, aromatic spices, rice noodles, and fresh herbs. The creamy coconut broth and zesty lime make it a comforting and satisfying meal that’s even better than takeout!
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into ½-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
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, then add the chicken to the pot. Cook for 2-3 minutes, or until golden. Remove and set aside.
- In the same pot, add garlic, red bell pepper, and onion. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
- Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute.
- Add the chicken broth and coconut milk to the pot, scraping any browned bits from the bottom. Stir in the cooked chicken. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the rice noodles, fish sauce, and brown sugar. Cook for about 5 minutes, or until the noodles are tender.
- Remove from heat and stir in the green onions, cilantro, basil, and lime juice. Taste and adjust seasoning with salt and pepper, as needed.
- Serve the soup immediately, garnished with extra herbs if desired.
Notes
- If you prefer a vegetarian version, you can replace the chicken with tofu and use vegetable broth instead of chicken broth.
- For extra heat, you can add some sliced chili peppers or a dash of chili paste to the soup.
- The soup can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
