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Thai Red Curry Noodle Soup

🇹🇭 Thailand

Servings: 6 Prep: 15 minutes Cook: 35 minutes Total: 50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon fresh 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 fresh lime juice

Steps

  1. Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, add to pot, and cook until golden, about 2-3 minutes. Remove and set aside.
  2. Add garlic, bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger; cook until fragrant, about 1 minute.
  4. Add chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Return chicken to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
  6. Add rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
  7. Remove from heat and stir in green onions, cilantro, basil, and lime juice. Season with salt and pepper to taste.
  8. Serve immediately.

Source: damndelicious.net