Thai Red Curry Noodle Soup
A delicious Thai Red Curry Noodle Soup made with chicken, vegetables, and rich coconut milk.
Equipment
- large stockpot
- Dutch oven
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts cut into ½-inch chunks
- Kosher salt to taste
- freshly ground black pepper to taste
- 3 cloves garlic minced
- 1 each red bell pepper diced
- 1 each onion diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 can (13.5 ounces) coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
Instructions
Cooking 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.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg
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