Thai Red Curry Rice Noodle Soup

Ingredients:

1 tablespoon olive oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

2 pounds shrimp, peeled and deveined

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:

Season shrimp with salt and pepper. In large pot, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes; remove from pot and set aside.

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, shrimp, 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.

Notes:

Flavorful Base: The combination of red curry paste, ginger, garlic, and coconut milk forms a rich and aromatic base for the soup, providing depth of flavor.

Protein Variation: This recipe features both chicken and shrimp, offering a blend of textures and flavors. Ensure not to overcook the shrimp to maintain its tender texture.

Balance of Sweet and Savory: The addition of fish sauce and brown sugar balances the savory and sweet elements in the broth, enhancing the overall taste profile.

Texture and Tenderness: Rice noodles are used in place of traditional noodles, providing a light and delicate texture that absorbs the flavors of the broth.

Fresh Herb and Citrus Finish: The use of green onions, cilantro, basil, and lime juice adds freshness and brightness to the soup, complementing the richness of the coconut milk and curry flavors.

Adjusting Seasonings: Taste and adjust the seasoning with salt, pepper, and lime juice as needed before serving. This ensures the flavors are balanced to your preference.

Serve Immediately: This soup is best served immediately after cooking to enjoy the vibrant flavors and tender noodles.

Customization: Feel free to adjust the spiciness by varying the amount of red curry paste or adding additional chili flakes for extra heat.

Garnish Suggestions: Garnish with extra chopped cilantro, basil leaves, and a lime wedge when serving to enhance presentation and freshness.

Storage and Reheating: If storing leftovers, keep the soup and noodles separate to prevent the noodles from absorbing too much liquid. Reheat gently on the stove, adding a splash of broth if needed to maintain consistency.

Nutrition Information:

Frequently Asked Questions:

Can I substitute the chicken and shrimp with other proteins or make it vegetarian?

Yes, you can customize this soup by using tofu, beef, or even just vegetables if you prefer a vegetarian option.

Adjust cooking times accordingly.

Where can I find red curry paste and fish sauce?

You can find these ingredients in the Asian section of most grocery stores or at an Asian grocery store.

If you can’t find them locally, you can also purchase them online.

Is there a low-sodium alternative to fish sauce for those watching their salt intake?

You can look for low-sodium or reduced-sodium fish sauce or use a fish sauce substitute that’s lower in sodium or use soy sauce in moderation as a substitute.

How spicy is this soup with the red curry paste?

The spiciness can vary depending on the brand of red curry paste you use.

You can adjust the amount of red curry paste to control the level of spiciness to your liking.

Can I make this soup ahead of time, and how do I store and reheat it?

Yes, you can make it ahead. Store leftovers in an airtight container in the refrigerator for a few days.

Reheat gently on the stovetop or in the microwave, adding extra broth if needed to reach your desired consistency.

Can I use pre-cooked chicken or shrimp in this recipe?

While it’s best to use raw chicken and shrimp, you can use pre-cooked proteins.

Just add them towards the end of the cooking process to heat through.

Can I adjust the spiciness of the soup?

Yes, you can control the spiciness by varying the amount of red curry paste.

Add more for extra heat or reduce it for a milder flavor.

What type of rice noodles should I use?

You can use thin rice vermicelli noodles or wider rice noodles depending on your preference.

Follow the package instructions for cooking times.

Is there a substitute for fish sauce if I don’t have it?

If you don’t have fish sauce, you can substitute with soy sauce or tamari for a different flavor.

Start with a small amount and adjust to taste.

Can I make a vegetarian version of this soup?

Absolutely! You can omit the chicken and shrimp, using vegetable broth instead of chicken broth and adding tofu or more vegetables for a vegetarian Thai Red Curry Noodle Soup.