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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup
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Experience the warmth and vibrant flavors of Thai Red Curry Noodle Soup, a comforting dish that transcends takeout. This delightful soup features tender chicken simmered in a rich coconut broth infused with aromatic red curry paste. With fresh herbs and colorful vegetables, this quick and easy recipe is perfect for cozy weeknight dinners or entertaining friends. In just 50 minutes, you can create a hearty bowl of goodness that will impress everyone at your table.

Ingredients

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  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts (cut into chunks)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 3 tablespoons red curry paste
  • 6 cups low sodium chicken broth
  • 13.5-ounce can coconut milk
  • 4 ounces rice noodles
  • Fresh herbs: cilantro, basil, green onions
  • Lime juice

Instructions

  1. Heat olive oil in a large stockpot over medium heat. Season chicken with salt and pepper and cook until golden brown, about 2-3 minutes; set aside.
  2. Sauté garlic, bell pepper, and onion until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant.
  4. Add chicken broth and coconut milk; scrape browned bits for extra flavor.
  5. Return chicken to the pot, bring to a boil, then reduce heat and simmer for about 10 minutes.
  6. Stir in rice noodles, fish sauce, and brown sugar; cook until noodles are tender.
  7. Remove from heat; mix in green onions, cilantro, basil, and lime juice.

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Find it online: https://kitchensecretstips.com/thai-red-curry-noodle-soup/