Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

from damndelicious.net
50 min

So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

Ingredients

  • 1 tablespoonolive oil
  • 1 ½ poundsboneless, skinless chicken breasts (cut into 1/2-inch chunks)
  • kosher salt and freshly ground black pepper (to taste)
  • 3 clovesgarlic (minced)
  • 1red bell pepper (diced)
  • 1onion (diced)
  • 3 tablespoonsred curry paste
  • 1 tablespoonfreshly grated ginger
  • 6 cupslow sodium chicken broth
  • 1can coconut milk
  • 4 ouncesrice noodles
  • 1 tablespoonfish sauce
  • 2 teaspoonsbrown sugar
  • 3green onions (thinly sliced)
  • ½ cupchopped fresh cilantro leaves
  • ¼ cupchopped fresh basil leaves
  • 2 tablespoonsfreshly squeezed lime juice

Directions

  1. 1

    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.

  2. 2

    Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

  3. 3

    Stir in red curry paste and ginger until fragrant, about 1 minute.

  4. 4

    Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

  5. 5

    Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

  6. 6

    Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

  7. 7

    Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

  8. 8

    Serve immediately.