Thai Red Curry Noodle Soup
A bowl filled with tender noodles, fragrant red curry broth, and an array of fresh ingredients that captivates your taste buds. This recipe stays true to traditional Thai flavors, offering a perfect balance of spice and warmth.
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast cubed
- salt and pepper to taste
- 1 small yellow onion diced
- 1 red pepper diced
- 3 cloves garlic minced
- 3 tbsp red curry paste or more if you're feeling spicy
- 6 cups chicken broth low sodium
- 1 14 oz can coconut milk full fat
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 4 oz rice noodles
- 1/2 cup cilantro chopped
- 3 green onions thinly sliced
- 1/4 cup thai basil chopped
- 1 tbsp lime juice freshly squeezed
Instructions
- Heat 1 tbsp olive oil in a large pot or dutch oven over medium high heat. Season 1 lb chicken breast with salt and cracked black pepper to taste, cook until golden brown, about 2-3 minutes each side. Remove from pot and set aside.
- To the pot, add 1 red pepper, 1 small yellow onion , and 3 cloves garlic and cook until tender, about 3-4 minutes
- Add 3 tbsp red curry paste and cook until fragrant, about 1 minute
- Stir in 6 cups chicken broth and deglaze the pot, scraping the browned bits from the bottom of the pan. Add 1 14 oz can coconut milk and stir.
- Return chicken to the pot and bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add to the pot 1 tbsp fish sauce and 1 tbsp brown sugar, stir to combine.
- Add 4 oz rice noodles and cook for about 5 minutes, until noodles are soft.
- Remove from heat and stir in 1/2 cup cilantro, 3 green onions, 1/4 cup thai basil, 1 tbsp lime juice and salt and pepper to taste
- Serve immediately with chopsticks and garnish with additional green onion, cilantro and basil if desired. ENJOY