Description
A fragrant and hearty Thai red curry noodle soup featuring tender chicken, fresh herbs, and creamy coconut milk.
Ingredients
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into ½-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
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2 to 3 minutes; then set aside.
Add the garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes.
Stir in the red curry paste and grated ginger, cooking until fragrant, about 1 minute.
Pour in the chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits.
Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid has reduced slightly, about 10 minutes.
Add the rice noodles, fish sauce, and brown sugar, stirring until the noodles are tender, approximately 5 minutes.
Remove the pot from heat and stir in the green onions, cilantro, basil, and lime juice. Season with salt and pepper to taste.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5
- Sodium: 670
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 75