Description
A creamy and flavorful Thai red curry noodle soup with chicken, coconut milk, and rice noodles, finished with fresh herbs and lime.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
- Kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon fresh ginger, grated
- 6 cups low sodium chicken broth
- 1 (13.5 oz) can coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, sliced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons lime juice
Instructions
- Heat olive oil in a large pot and cook chicken with salt and pepper until lightly browned; remove and set aside.
- In the same pot, sauté onion and bell pepper until softened. Add garlic and ginger; cook until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Add chicken broth and coconut milk; bring to a simmer.
- Return chicken to the pot and cook for 10 minutes.
- Add rice noodles and cook until tender.
- Stir in fish sauce, brown sugar, and lime juice.
- Garnish with green onions, cilantro, and basil before serving.
Notes
- Adjust curry paste for desired spice level.
- Add extra coconut milk for a milder flavor.
- Store noodles separately for better leftovers.
- Swap chicken for shrimp or tofu for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes