Thai Red Curry Noodle Soup (Print-Friendly Version)
Savor bold Thai flavors with chicken, rice noodles, coconut milk, and aromatic herbs in a vibrant bowl.
# List of Ingredients:
01 -
1 tablespoon olive oil
02 -
680 grams boneless, skinless chicken breasts, cut into 1.25 cm chunks
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
3 cloves garlic, minced
06 -
1 red bell pepper, diced
07 -
1 onion, diced
08 -
3 tablespoons red curry paste
09 -
1 tablespoon freshly grated ginger
10 -
1.4 litres low sodium chicken broth
11 -
400 millilitres coconut milk
12 -
115 grams rice noodles
13 -
1 tablespoon fish sauce
14 -
2 teaspoons brown sugar
15 -
3 green onions, thinly sliced
16 -
15 grams chopped fresh cilantro leaves
17 -
8 grams chopped fresh basil leaves
18 -
2 tablespoons freshly squeezed lime juice
# How to Prepare:
01 -
Heat olive oil in a large Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until lightly golden, about 2 to 3 minutes. Remove and set aside.
02 -
Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until vegetables are softened, about 3 to 4 minutes.
03 -
Stir in red curry paste and grated ginger and cook until fragrant, about 1 minute.
04 -
Pour in chicken broth and coconut milk. Scrape any browned bits from the bottom of the pot while stirring.
05 -
Return cooked chicken to the pot. Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
06 -
Stir in rice noodles, fish sauce, and brown sugar. Cook, stirring occasionally, until noodles are tender, about 5 minutes.
07 -
Remove pot from heat. Stir in green onions, cilantro, basil, and lime juice. Adjust salt and pepper to taste. Serve immediately.
# Additional Information:
01 -
For optimal texture, add the rice noodles just before serving to prevent overcooking.