Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup is a vibrant and aromatic dish that combines the bold flavors of red curry paste, coconut milk, and fresh herbs with tender chicken and rice noodles. The soup is enriched with garlic, ginger, and a medley of vegetables like red bell pepper and onion, creating a wholesome and satisfying meal.

Finished with a hint of fish sauce, brown sugar, and a squeeze of lime juice, it strikes a perfect balance of sweet, savory, and tangy notes. Garnished with green onions, cilantro, and basil, this soup is not only delicious but also visually appealing, making it a delightful choice for any occasion.

Thai Red Curry Noodle Soup

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

Instructions:

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.

Notes:

Chicken Preparation:

Cut boneless, skinless chicken breasts into 1/2-inch chunks for quick and even cooking.

Seasoning:

Season chicken with salt and pepper before browning in olive oil. This enhances the flavor of the chicken and the overall soup.

Aromatics:

Garlic, red bell pepper, and onion add depth of flavor and texture to the soup. Cook until tender to release their flavors.

Red Curry Paste and Ginger:

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Stir in red curry paste and freshly grated ginger until fragrant. This step intensifies the curry flavor and aroma.

Broth and Coconut Milk:

Combine low sodium chicken broth and coconut milk to create the soup base. Scrape any browned bits from the bottom of the pot for added flavor.

Cooking Chicken:

Add browned chicken back into the pot and simmer until fully cooked, allowing the flavors to meld together for about 10 minutes.

Adding Rice Noodles:

Stir in delicate rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, approximately 5 minutes.

Finishing Touches:

Remove from heat and stir in green onions, chopped fresh cilantro, basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.

Serving:

Serve immediately to enjoy the soup at its freshest and most flavorful state.

Variations:

Customize the soup by adjusting the level of spice with more or less red curry paste. You can also add vegetables like sliced mushrooms or baby corn for additional texture and flavor.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the noodles.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp, or beef based on your preference.

Is there a substitute for red curry paste if I want to make it milder?

You can use yellow or green curry paste for a milder flavor, adjusting the quantity according to your spice preference.

Can I use regular coconut milk instead of low sodium?

Yes, you can use regular coconut milk, but be mindful of the overall sodium content in your dish.

How can I make this soup vegetarian?

Replace chicken broth with vegetable broth and use tofu or additional vegetables instead of chicken.

Can I prepare the soup in advance?

The soup can be made ahead, but add noodles just before serving to prevent them from becoming too soft.

What other vegetables work well in this soup?

Broccoli, bok choy, or snap peas are excellent additions that complement the flavors.

Is it necessary to use rice noodles, or can I use another type of noodle?

You can use other noodles, such as egg noodles or soba noodles, based on your preference.

Can I omit fish sauce from the recipe?

Yes, you can omit fish sauce, but it adds a distinctive flavor; consider using soy sauce as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove.

Can I freeze Thai Red Curry Noodle Soup?

Freezing may affect the texture of noodles, but you can freeze the broth and vegetables separately and add fresh noodles when reheating.