Thai Red Curry Noodle Soup Recipe

 

 

Thai Red Curry Noodle Soup

Ingredients:

1 tablespoon olive oil

1½ pounds chicken breast, boneless and skinless, cut into bite-sized pieces

Salt and black pepper, for seasoning

3 garlic cloves, finely minced

1 red bell pepper, chopped

1 medium onion, chopped

3 tablespoons Thai red curry paste

1 tablespoon fresh ginger, grated

6 cups reduced-sodium chicken stock

1 can (13.5 ounces) coconut milk

4 ounces dried rice noodles

1 tablespoon fish sauce

2 teaspoons light brown sugar

3 scallions (green onions), thinly sliced

½ cup fresh cilantro leaves, roughly chopped

¼ cup fresh basil leaves, chopped

2 tablespoons fresh lime juice

Instructions:

Warm the olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook until they’re lightly browned on all sides, then transfer to a plate and set aside.

In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook, stirring frequently, until the vegetables are soft and fragrant.

Mix in the red curry paste and grated ginger. Pour in the chicken broth and coconut milk, stirring well to combine. Increase the heat and bring the mixture to a gentle boil.

Return the cooked chicken to the pot. Lower the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld.

Add the rice noodles, fish sauce, and brown sugar to the pot. Cook until the noodles have softened and are fully cooked, about 4–5 minutes.

Remove the pot from the heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and lime juice. Taste and adjust seasoning if needed before serving.