Thai Red Curry Noodle Soup
A delightful and super flavorful Thai Red Curry Noodle Soup that's easy and weeknight friendly.
Equipment
- 4-quart stock pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 small red bell pepper diced
- 1 small onion diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger or ginger paste
- 4 cups low-sodium chicken broth
- 14 ounces coconut milk can
- 3 cups cooked chicken shredded
- 4 ounces packaged rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- ¼ cup fresh cilantro leaves finely chopped
- 2 tablespoons fresh basil leaves finely chopped
- 1 tablespoon freshly squeezed lime juice
Instructions
Cooking Instructions
- Heat olive oil in a 4-quart stock pot or Dutch oven over medium heat until shimmering.
- Add onions and bell pepper and sauté until softened, about 5 minutes.
- Stir in the garlic, red curry paste, and ginger and let cook until fragrant, about 1 minute.
- Pour in the chicken broth and coconut milk, mixing well with the vegetables.
- Bring to a light boil then reduce heat to a gentle simmer and let cook for 10 minutes.
- Stir in the fish sauce, brown sugar, chicken, and rice noodles, and continue simmering until the noodles are tender, about 5 minutes (or per package directions).
- Remove from heat; stir in the green onions, cilantro, basil, and lime juice. Taste, and season with salt and pepper as needed.
- Serve immediately with the toppings on the side.
Notes
This recipe is perfect for using rotisserie chicken. You can use leftover chicken, turkey, or even shrimp if desired. The rice noodles can be vermicelli or any other type but avoid heavy wheat flour pasta.
Nutrition
Serving: 1bowlCalories: 380kcalCarbohydrates: 36gProtein: 28gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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