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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

Yield: 6 servings (8 cups)
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!
4.9 stars (850 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, 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
  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Equipment

Instructions

  • 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.
  • Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in red curry paste and ginger until fragrant, about 1 minute.
  • Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  • Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  • Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  • Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  • Serve immediately.