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–+ servings
Thai Red Curry Chicken Noodle Soup.

Thai Red Curry Chicken Noodle Soup

A creamy and flavorful Thai Red Curry Chicken Noodle Soup that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 6 servings
Calories 610 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 2 tablespoons salted butter
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon ground ginger
  • ½ cup fresh Thai basil or cilantro, chopped
  • 3-4 tablespoons Thai red curry paste
  • 1 pound chicken thighs or breasts
  • 1 red bell pepper, chopped
  • 2 cups broth
  • 1 can (2 cups) coconut milk
  • 1 can (1 ½ cups) pumpkin puree
  • 2 tablespoons creamy peanut butter
  • ¼ cup tamari/soy sauce
  • 1 pound rice or egg noodles
  • pomegranate arils, for serving

Instructions
 

  • In a Dutch oven, over high heat, melt the butter with the shallots, garlic, ginger, basil leaves, and curry paste. Cook until the curry paste has thickened, about 5 minutes. Add the chicken and bell pepper, and toss in the curry.
  • Pour over the broth, cover, and simmer 15 minutes, until the chicken is cooked through. Shred the chicken in the pot.
  • Add the coconut milk, pumpkin, tamari/soy sauce, and peanut butter. Cook for another 5 or so minutes, until warmed through.
  • Cook the noodles according to package directions.
  • Divide the noodles between bowls and ladle the soup over. Top as desired with extra coconut milk, cilantro, and pomegranate.

Nutrition

Serving: 1bowlCalories: 610kcal
Keyword chicken soup, creamy soup, curry soup, noodle soup, Thai Red Curry Chicken Noodle Soup, Thai soup
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