Description
A vibrant and comforting Thai Red Curry Noodle Soup featuring tender chicken, fragrant red curry, creamy coconut milk, and fresh herbs, perfect for a flavorful weeknight meal.
Ingredients
Protein and Vegetables
- 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
Spices and Pastes
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
Liquids and Noodles
- 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
Garnishes
- 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
- Cook the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 2-3 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add minced garlic, diced red bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add Spices: Stir in red curry paste and grated ginger until fragrant, about 1 minute, ensuring the paste is well combined with the vegetables.
- Add Liquids: Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to incorporate all flavors.
- Simmer Chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
- Cook Noodles and Season: Stir in rice noodles, fish sauce, and brown sugar. Continue to cook until noodles are tender, approximately 5 minutes.
- Finish Soup: Remove the pot from heat. Stir in green onions, chopped cilantro, basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve immediately, garnished with additional herbs if desired.
Notes
- For a spicier soup, add extra red curry paste or a pinch of chili flakes.
- Substitute chicken with firm tofu for a vegetarian version.
- Soak rice noodles in warm water beforehand to reduce cooking time if preferred.
- Use fresh lime juice to enhance the soup’s brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
