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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: Cozy Flavor in Every Slurp

This delightful Thai Red Curry Noodle Soup combines tender chicken, vibrant rice noodles, and aromatic herbs in a luscious coconut broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Cooking fat to sauté ingredients; sesame oil adds a delightful twist.
  • 1 pound boneless, skinless chicken breasts Main protein source; chicken thighs for juiciness, or tofu/shrimp as alternatives.
  • 1 teaspoon kosher salt Essential seasoning.
  • 1 teaspoon freshly ground black pepper Essential seasoning.
  • 3 cloves garlic Provides aromatic depth; fresh is best.
  • 1 medium red bell pepper Adds sweetness and vibrant color.
  • 1 medium onion Offers sweetness and texture.
  • 2 tablespoons red curry paste Key flavor component.
  • 1 tablespoon freshly grated ginger Adds warmth and zing.
For the Broth
  • 4 cups low sodium chicken broth Flavorful base for the soup.
  • 1 can coconut milk Provides rich creaminess.
  • 1 tablespoon fish sauce Adds essential umami; substitute with soy sauce for vegetarian.
  • 1 tablespoon brown sugar Balances the spices.
For the Noodles and Greens
  • 8 ounces rice noodles Cook quickly and form the soup's base.
  • 1 bunch green onions Fresh garnish.
  • 1 cup chopped fresh cilantro Adds freshness.
  • 1 cup chopped fresh basil Provides aromatic notes.
  • 1 tablespoon freshly squeezed lime juice Brightens the dish.

Equipment

  • large stockpot
  • Dutch oven

Method
 

Preparation Steps
  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Sear the seasoned chicken pieces for about 2-3 minutes until golden-brown, then set aside.
  2. Add minced garlic, chopped red bell pepper, and diced onion to the pot. Sauté for 3-4 minutes until softened and onion is translucent.
  3. Incorporate red curry paste and freshly grated ginger. Cook for 1 minute to bloom the spices.
  4. Pour in chicken broth and coconut milk, bringing to a gentle boil while scraping the bottom of the pot.
  5. Return the seared chicken, reduce heat to low, and simmer for 10 minutes.
  6. Add rice noodles, fish sauce, and brown sugar. Stir and cook for about 5 minutes until noodles are soft.
  7. Remove from heat and stir in chopped green onions, cilantro, basil, and lime juice.
  8. Ladle into bowls, garnishing with extra herbs if desired, and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Choose quality ingredients for the best flavor, and feel free to customize with seasonal veggies or different proteins.

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