Tuesday, May 12, 2020

Thai Red Curry Noodle Soup

Yes, you possibly may have Thai takeout proper at home! This soup is choked with so a lot taste with bites of gentle chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and aromatic – plus, it’s simple sufficient for any evening time of the week!


  • 1 tablespoon olive oil
  • 1 1/2 kilos boneless, skinless fowl breast, cut into 1-inch chunks
  • Kosher salt and freshly flooring black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium fowl broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package deal deal rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 inexperienced onions, thinly sliced
  • 1/2 cup chopped recent cilantro leaves
  • 1/4 cup chopped recent basil leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Heat olive oil in a huge stockpot or Dutch oven over medium heat. Season fowl with salt and pepper, to taste. Add fowl to the stockpot and cook dinner till golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, till tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger till fragrant, about 1 minute.
  4. Stir in fowl broth and coconut milk, scraping any browned bits from the backside of the pot.
  5. Stir in chicken. Bring to a boil; cut back warmth and cook, stirring occasionally, till reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar till noodles are tender, about 5 minutes.
  7. Remove from heat; stir in inexperienced onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.
Thai Red Curry Noodle Soup
4/ 5