Thai Red Curry Noodle Soup
An easy one pot dinner! Thai red curry noodles deliver on flavor and convenience. With tender chicken, rice noodles, cilantro, basil + lime!
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
Equipment
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
- Use your favorite protein. This recipe will work well with chicken thighs, chicken breasts, shrimp or tofu.
- Full fat coconut milk will be more rich. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
- Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
- Mix it up. Swap out the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use your favorite noodles (vermicelli, udon or soba noodles).
- Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.