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Thai Red Curry Noodle Soup

  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breast, chopped into 1-inch pieces
  • 1 red bell pepper, seeded and diced
  • 1-2 small carrots, peeled and diced
  • 1 white onion, halved and sliced
  • 4 cloves garlic, minced
  • 3 tablespoons red curry paste
  • 1 tablespoon ginger, freshly grated
  • 6 cups chicken broth
  • 1 (14 oz) can coconut milk
  • 4 oz rice noodles (1/2 package)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 3 scallions, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • Lime juice, freshly squeezed, to taste
  • Kosher salt and freshly ground black pepper, to taste
  1. In a large stockpot over medium heat, heat olive oil. Season chicken with salt and pepper and cook until golden, 2-3 minutes per side. Remove and set aside.
  2. Add onion, bell pepper, and carrots and cook, stirring occasionally, until tender, 4-5 minutes. Add garlic and cook 1 minute more.
  3. Stir in curry paste and ginger and cook until fragrant, 1 minute more.
  4. Add chicken broth and coconut milk, scraping up any bits from bottom of pot. Add chicken back to pot. Bring to a boil, reduce heat, and cook, stirring occasionally, about 10 minutes.
  5. Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
  6. Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice. Enjoy!