Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

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

Ingredients

  • olive oil
    1 tbsp
  • boneless

    skinless chicken breasts, cut into 1/2-inch chunks

    1 ½ lb
  • kosher salt and freshly ground black pepper
    to taste
  • garlic

    minced

    3 cloves
  • red bell pepper

    diced

    1
  • onion

    diced

    1
  • red curry paste
    3 tbsp
  • freshly grated ginger
    1 tbsp
  • low sodium chicken broth
    6 c
  • can coconut milk
    1
  • rice noodles
    4 oz
  • fish sauce
    1 tbsp
  • brown sugar
    2 tsp
  • green onions

    thinly sliced

    3
  • chopped fresh cilantro leaves
    ½ c
  • chopped fresh basil leaves
    ¼ c
  • freshly squeezed lime juice
    2 tbsp

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.

Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

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About this Recipe

Craving the warm embrace of a rich, aromatic curry noodle soup that easily outshines any takeout? This Thai Red Curry Noodle Soup delivers authentic, vibrant flavors right in your own kitchen.

What makes this dish so special is its incredible depth, achieved through a harmonious blend of red curry paste, fresh ginger, and creamy coconut milk. You'll find every spoonful packed with bites of tender chicken and delicate rice noodles, brightened by a generous finish of cilantro, basil, and a squeeze of lime juice, making it truly better than takeout.

Prepare your senses for a truly invigorating experience. This soup offers a complex profile where the spicy warmth of red curry paste meets the subtle sweetness of coconut milk and brown sugar, all balanced by the umami kick of fish sauce and the refreshing zest of lime. You'll enjoy tender pieces of chicken and soft rice noodles swimming in a fragrant, ruby-hued broth, punctuated by the slight crunch of diced red bell pepper and onion, and the fresh burst of green onions and herbs. It's a comforting yet exciting meal, perfect for warming you from the inside out.

Feel free to adapt this versatile soup to your liking. For a different protein, swap the chicken with shrimp, firm tofu, or even hearty mushrooms. If you prefer more vegetables, consider adding baby bok choy, spinach, or snap peas along with the red bell pepper and onion. To adjust the spice level, start with less red curry paste and add more to taste, or for extra heat, stir in a pinch of red pepper flakes. For a milder flavor, increase the coconut milk slightly.

This Thai Red Curry Noodle Soup is an ideal choice for a cozy weeknight dinner or a comforting weekend meal. Serve it piping hot in large bowls, garnished with extra fresh cilantro, basil, and a generous wedge of lime for squeezing.

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