Thai Red Curry Noodle Soup
A delicious and spicy Thai Red Curry Noodle Soup perfect for any occasion.
Equipment
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts cut into ½-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 can (13.5 ounces) coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions thinly sliced
- 0.5 cup chopped fresh cilantro leaves
- 0.25 cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
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.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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