Thai Red Curry Noodle Soup is a vibrant and flavorful dish that combines the aromatic and spicy elements of Thai cuisine into a comforting bowl of soup. This dish typically features a rich and spicy red curry broth, made with coconut milk, red curry paste, and a blend of traditional Thai herbs and spices. It’s filled with rice noodles and a variety of vegetables, and often includes protein options such as chicken, shrimp, or tofu. The soup is garnished with fresh herbs like cilantro or Thai basil, adding a burst of freshness to each bite. This soup is not only a feast for the taste buds but also a visually appealing meal with its colorful ingredients. It’s perfect for anyone looking to enjoy the essence of Thai flavors in a hearty and warming dish
Ingredients:
1 tablespoon coconut oil
1 onion, thinly sliced
2 tablespoons red Thai curry paste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 pound chicken breast, thinly sliced
4 cups chicken broth
1 can (14 oz) coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cups rice noodles
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt to taste
Directions:
Heat coconut oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the red Thai curry paste and cook for 1 minute until fragrant.
Add the sliced bell peppers and chicken breast to the pot, cooking until the chicken is no longer pink, about 5-7 minutes.
Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
Meanwhile, prepare the rice noodles according to package instructions.
Add the cooked noodles to the soup, followed by lime juice and cilantro. Season with salt to taste.
Serve hot, garnished with additional cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings