Description
This Thai Red Curry Noodle Soup is a vibrant and comforting dish that’s bursting with aromatic flavors. With tender chicken, rice noodles, fresh herbs, and a creamy coconut broth, this soup is infused with the warmth of red curry paste and a zing of lime juice. Quick to prepare and deeply satisfying, it’s the perfect meal for a cozy weeknight dinner or a flavorful weekend treat!
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
- Cook the Chicken: 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 and cook until golden, about 2-3 minutes. Remove the chicken and set it aside.
- Sauté Vegetables: In the same pot, add garlic, red bell pepper, and onion. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
- Add Curry Paste and Ginger: Stir in the red curry paste and grated ginger, cooking until fragrant, about 1 minute.
- Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Simmer the Soup: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
- Cook the Noodles: Stir in the rice noodles, fish sauce, and brown sugar. Let the noodles cook until tender, about 5 minutes.
- Finish the Soup: Remove from heat and stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately, garnished with additional fresh herbs if desired.
Notes
- Vegetarian Version: Substitute chicken with tofu or tempeh and use vegetable broth for a delicious vegetarian version.
- Spicy Kick: Add extra red curry paste or fresh chilies to increase the heat for spice lovers.
- Noodle Alternatives: You can use different noodles, like udon or soba, if rice noodles are unavailable.
- Extra Veggies: Feel free to add other vegetables like mushrooms, spinach, or zucchini for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
