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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup
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Thai Red Curry Noodle Soup is a delightful dish that brings the heart of Thai cuisine straight to your dinner table. This comforting soup combines tender chicken, chewy rice noodles, and a fragrant coconut curry broth, all enhanced with fresh herbs like cilantro and basil. Perfect for a cozy night in or an impressive dinner party, this recipe showcases vibrant flavors and satisfying textures in every bowl. Quick to prepare and even more enjoyable as leftovers, it’s an ideal choice for busy weeknights or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts (cut into chunks)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 3 tablespoons red curry paste
  • 6 cups low sodium chicken broth
  • 1 can (13.5 ounces) coconut milk
  • 4 ounces rice noodles
  • Fresh herbs (cilantro, basil) and lime juice for garnish

Instructions

  1. Heat olive oil in a large stockpot over medium heat. Season chicken with salt and pepper; cook until golden brown, about 2-3 minutes.
  2. Add garlic, bell pepper, and onion to the pot; sauté until tender, around 3-4 minutes.
  3. Stir in red curry paste and ginger; cook until fragrant, about 1 minute.
  4. Pour in chicken broth and coconut milk; bring to a boil.
  5. Return chicken to pot; reduce heat and simmer until reduced by half, about 10 minutes.
  6. Stir in rice noodles along with fish sauce and brown sugar; cook until noodles are tender, approximately 5 minutes.
  7. Remove from heat and mix in green onions, cilantro, basil, and lime juice before serving.

Nutrition

Find it online: https://quicktablerecipes.com/thai-red-curry-noodle-soup/