Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks; Kosher salt and freshly ground black pepper, to taste; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 onion, diced; 3 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 4 ounces rice noodles; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 3 green onions, thinly sliced; ½ cup chopped fresh cilantro leaves; ¼ cup chopped fresh basil leaves; 2 tablespoons freshly squeezed lime juice

Description

This Thai Red Curry Noodle Soup is a flavorful blend packed with protein and vibrant vegetables, perfect for quick weeknight dinners!

Ingredients

Scale

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Instructions

Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper for an extra flavor boost. Once the oil is heated, add the seasoned chicken to the pot. Sear the chicken for about 2-3 minutes until it develops a golden brown color. Once done, remove the chicken from the pot and set it aside — this will keep it tender and juicy.
In the same pot, toss in the minced garlic, diced bell pepper, and onion. Cook these ingredients, stirring occasionally, until they become tender, which should take about 3-4 minutes. This step is crucial as it builds the foundation for the soup’s flavor profile. The aroma will fill your kitchen, hinting at all the deliciousness to come!
Next, stir in the red curry paste and freshly grated ginger. Cooking these ingredients for about a minute will release their fragrant oils, making your kitchen smell inviting. The red curry paste is the highlight of the dish, so don’t skimp on it!
Now it’s time to add the low-sodium chicken broth and the can of coconut milk to the pot. Use a wooden spoon to scrape any browned bits from the bottom, adding depth to the flavors. This combination of broth and coconut milk forms the soul of your soup.
Return the seared chicken to the pot. Turn up the heat and bring your soup to a boil. Once it reaches a boiling point, reduce the heat to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld beautifully.
As the soup simmers, add the rice noodles, fish sauce, and brown sugar. Cook everything together until the noodles become tender, usually about 5 minutes. The noodles will soak up the soup’s flavors, bringing their own texture to the dish.
After removing the pot from the heat, stir in the green onions, fresh cilantro, basil, and freshly squeezed lime juice. These fresh herbs brighten the dish and take it to a whole new level. Remember to season with more salt and pepper as needed for your personal taste before serving.

Notes

This recipe can easily be made in advance and stored in the refrigerator for up to 3 days; just reheat before serving. If preparing for a large group, consider doubling the recipe for a crowd-pleasing potluck dish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup

Nutrition

Calories: 450 kcal
Sodium: 850 mg
Protein: 32 g