Description
A simple recipe for a flavorful Thai red curry noodle soup.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound chicken breast, thinly sliced
- 2 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 3 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 8 ounces dried rice noodles
- 1 cup sliced mushrooms
- 1/2 cup sliced red bell pepper
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add the red curry paste to the pot and cook for 1 minute, stirring constantly.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Stir in the fish sauce and brown sugar.
- Add the mushrooms and red bell pepper. Simmer for 5 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the pot.
- Cook the rice noodles according to package directions. Drain well.
- Divide the cooked noodles among serving bowls. Ladle the curry soup over the noodles.
- Garnish with fresh cilantro and serve immediately with a lime wedge.
Notes
- For a spicier soup, add more red curry paste.
- You can substitute shrimp or tofu for the chicken.
- Soak the rice noodles in hot water for 10 minutes before boiling if they are very thick.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 85
Keywords: Thai, red curry, noodle soup, chicken, coconut milk, quick dinner