THAI RED CURRY NOODLE SOUP

In Dinner, Main Dish 357 views

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!

So I’m back on the Thai food gorge for a long time to come, beginning with this noodle soup.

Presently you realize I love a red curry. Yet, I love it significantly more with rice noodles.

It’s so comfortable, it’s so consoling, and it’s so fragrant with all the cilantro, basil and lime juice. Despite the fact that I generally add a tad of additional lime juice to my bowl for that extra fiery kick!

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!

  • yield: 6 SERVINGS (8 CUPS)
  • prep time: 15 MINUTES
  • cook time: 35 MINUTES
  • total time: 50 MINUTES
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INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground 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 chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

INSTRUCTIONS :

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.
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Nutrition Facts

Serving Size

  • Servings Per Container 6
  • Amount Per Serving
  • Calories 372.0Calories from Fat 180
  • % Daily Value*
  • Total Fat 20.0g31%
  • Saturated Fat 13.0g65%
  • Trans Fat 0g
  • Cholesterol 44.0mg15%
  • Sodium 1098mg46%
  • Total Carbohydrate 27.0g9%
  • Dietary Fiber 2.0g8%
  • Sugars 6.0g
  • Protein 22.0g44%
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