The Thai Red Curry Noodle Soup is a vibrant and flavorful dish that brings the essence of Thai cuisine right into your home. This soup is a harmonious blend of tender chicken pieces, rice noodles, and a rich broth infused with red curry paste, coconut milk, and a mix of fresh herbs including cilantro and basil. The addition of lime juice adds a refreshing zest, elevating the flavors to create a truly comforting and aromatic meal. It’s a perfect choice for anyone looking to enjoy the warmth and complexity of Thai flavors in a simple, homemade dish.
Ingredients:
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-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
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil, and lime juice; season with salt and pepper, to taste.
Serve immediately.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Not specified | Servings: 6 servings (8 cups)