gimme more. [thai red curry noodle soup]

February 4th, 2019 by | comments

As much as I love Thai food, I rarely cook the cuisine – primarily because it can often be time consuming. This soup was far from that and came together in less than an hour. Full of flavor with the perfect amount of kick. There was not a drop left in our bowls after eating the soup for dinner the other night.


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thai red curry noodle soup
 
Ingredients
  • 1 tbsp. olive oil
  • 2 lbs. boneless, skinless chicken breast, cut into 1-inch chunks
  • Salt and pepper, to taste
  • 3-4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 3 tbsp. red curry paste
  • 1 tbsp. freshly grated ginger
  • 6 cups chicken broth
  • 1 (13.5 oz.) can coconut milk
  • ½ (8 oz.) package rice noodles
  • 1 tbsp. worcestershire or fish sauce
  • 2 tsp. brown sugar
  • 3-4 green onions, thinly sliced, plus more for garnish
  • ½ cup fresh cilantro, chopped, plus more for garnish
  • ¼ cup fresh basil leaves, chiffonade
  • 2 tbsp. freshly squeezed lime juice
Instructions
  1. Warm a large Dutch oven over medium heat, then add olive oil. Season chicken with salt and pepper, then add to the pot and cook until golden brown, about 3-4 minutes. Remove chicken and set aside.
  2. To the same pot, add garlic, red bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1-2 minutes. Next, add chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Add chicken pieces.
  4. Bring soup to a boil, then reduce heat and bring to a simmer. Cook, stirring occasionally, until reduced, about 10 minutes.
  5. Add rice noodles, worcestershire (or fish sauce), and brown sugar and cook until noodles are tender, about 5 minutes.
  6. Remove pot from heat then stir in green onions, cilantro, basil and lime juice. Season with salt and pepper, to taste.
  7. Serve immediately and garnish each bowl with additional cilantro and green onions.
Notes
Recipe from Damn Delicious (with a few changes)

 

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