Thai Curry Noodle Soup
Ingredients
- 2 tablespoons avocado oil
olive oil, or neutral oil
- 1 pound boneless skinless chicken thighs
diced 1/2″
- 1 onion
diced 1/4″
- 2 cloves garlic
minced
- 2 tablespoons minced ginger
- more or less to taste2 tablespoons red curry paste
- 1 red bell pepper
diced 1/2″
- 1 – 13.5 ounce full fat coconut milk
- 6 cups low sodium chicken broth
see notes
- 1 tablespoon fish sauce
- 4 cups spinach
4 ounces, roughly chopped
- 4 ounces rice vermicelli noodles
see notes
- 1/2 teaspoon sea salt if needed
this will vary depending on the chicken stock
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced green onions
- 1-2 limes cut into wedges
Directions
- 1
Place a large pot, (10″ Dutch oven works well) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken.
- 2
Cook stirring occasionally as the chicken browns, then remove it from the pan and set it aside when it’s done.
- 3
Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Cook stirring frequently until the onion turns translucent, 1-2 minutes.
- 4
Then add the curry paste and sauté briefly using a wooden spoon to break up the paste.
- 5
Next add the bell pepper, coconut milk, and chicken stock. Bring the soup to a boil, then reduce the heat to maintain a simmer. Cook until the bell pepper is tender, 8-10 minutes.
- 6
Turn off the heat, then stir in the fish sauce. Add the chopped spinach and stir it in to wilt.
- 7
Finally add the rice noodles and use the back of the spoon to carefully submerge them into the hot soup. Let the soup stand for about 3 minutes, or according to the package cooking time for the noodles. Stir to distribute the cooked noodles.
- 8
Season to taste with sea salt if needed and serve immediately with the cilantro, green onions, and lime wedges.
Thai Curry Noodle Soup
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About this Recipe
Craving a comforting bowl of vibrant flavors that transport you to Southeast Asia? This Thai Curry Noodle Soup delivers a rich, aromatic experience right in your kitchen, perfect for a cozy weeknight meal.
What makes this Thai curry noodle soup a standout is its harmonious balance of creamy coconut milk, aromatic spices, and tender chicken. The vibrant red curry paste provides a delightful warmth, beautifully mellowed by the sweetness of coconut and the savory depth of chicken broth and fish sauce. It's a quick culinary escape without a complex ingredient list or lengthy cooking process.
Expect a fragrant and deeply satisfying soup that's both hearty and bright. Each spoonful offers tender diced chicken, soft rice vermicelli noodles, and a colorful mix of tender bell pepper and wilted spinach. The broth is luxuriously creamy yet light enough to enjoy without feeling heavy, making it a truly comforting dish. The fresh lime, cilantro, and green onions added at the end elevate the entire experience with their zesty, herbaceous notes.
Customization is simple with this versatile soup. You can easily swap the chicken thighs for shrimp, firm tofu, or even chickpeas for a vegetarian option. If you don't have red bell pepper, feel free to use green or yellow. For an extra kick, a pinch of red pepper flakes can be stirred in at the end. Don't have avocado oil? Olive oil or any neutral cooking oil will work just fine.
This warming Thai Curry Noodle Soup is ideal for a comforting dinner on a cool evening or a flavorful lunch. Serve it in large bowls with extra lime wedges on the side for squeezing, allowing everyone to brighten their bowl to taste. It stands wonderfully on its own, a complete and satisfying meal.