The Thai Red Curry Noodle Soup is a delightful dish that brings the essence of Thai cuisine right into your home. This soup is rich in flavors, featuring tender chunks of chicken, rice noodles, and a vibrant mix of cilantro, basil, and lime juice, creating a comforting and fragrant meal. The recipe, shared by Chungah at Damn Delicious, is inspired by the author’s trip to Thailand and their love for Thai food. It combines the warmth of red curry with the soft texture of rice noodles, making it an ideal choice for anyone looking to enjoy a cozy, flavorful soup. The dish is also customizable with the addition of extra lime juice to suit individual taste preferences, ensuring a zesty and refreshing kick with every spoonful.
Ingredients:
400ml can of coconut milk
2 tablespoons red curry paste
4 cups chicken broth
2 chicken breasts, cooked and shredded
2 medium zucchinis, spiralized into noodles
1 red bell pepper, thinly sliced
1 tablespoon fish sauce
Juice of 1 lime
1 tablespoon coconut oil
1 small bunch of cilantro, chopped
Salt to taste
Optional garnishes: chopped green onions, lime wedges, fresh chili slices
Directions:
In a large pot, heat the coconut oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth, and bring to a simmer.
Add the shredded chicken, spiralized zucchini noodles, and sliced red bell pepper to the pot. Let simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the fish sauce and lime juice, and season with salt to taste.
Serve hot, garnished with chopped cilantro, green onions, lime wedges, and fresh chili slices if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 300 kcal | Servings: 4 servings