Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish featuring tender chicken, fragrant red curry, creamy coconut milk, and fresh herbs, perfect for a satisfying and aromatic meal.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
Broth and Flavorings
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
Noodles and Garnish
- 4 ounces rice noodles
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Instructions
- Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 3 minutes. Remove chicken and set aside.
- Sauté vegetables: Add garlic, diced red bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 4 minutes.
- Add curry paste and ginger: Stir in red curry paste and freshly grated ginger until fragrant, about 1 minute.
- Add liquids: Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to incorporate flavor.
- Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced and flavors meld, about 10 minutes.
- Cook noodles and season: Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Finish and garnish: Remove from heat. Stir in green onions, chopped cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle soup into bowls and serve immediately, garnished with additional herbs if desired.
Notes
- Use low sodium chicken broth to control salt levels and adjust seasoning at the end.
- Rice noodles can be soaked separately if preferred, but cooking them in the soup infuses more flavor.
- For spicier soup, increase red curry paste amount or add fresh chili slices.
- Fresh herbs like cilantro and basil should be added at the end for maximum freshness.
- This soup stores well and can be refrigerated up to 3 days; reheat gently to preserve flavors.
Nutrition
- Serving Size: 1.3 cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
