I’ve tried several of these Thai soups but this one is definitely my fave. The original recipe calls for 3 T. of red curry paste but that is way too much for me. I just use 1 teaspoon! Yes, that is 1/9 of what is called for. But you can decide how spicy you want your soup to be.
THAI RED CURRY NOODLE SOUP
Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice!
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Ingredients
- 1 tablespoon EVOO
- 1.5 pounds boneless, skinless chicken breast (cut into 1/2 inch pieces)
- 3 cloves garlic, crushed
- 1 red pepper chopped
- 1 onion diced
- 1 teaspoon red curry paste
- 1 tablespoon fresh ginger
- 6 cups chicken broth
- 1 can full fat coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 3 scallions chopped
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil
- 2 tablespoon lime juice
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- For: 8
- Preparation: 30 min
- Cooking: 30 min
- Ready in: 1 h
Instructions
- 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.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.(recipe calls for 2 teaspoons of brown sugar which I did not add)
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.