Description
Spicy Thai Red Curry Chicken Soup with Rice Noodles is a flavorful, comforting dish that combines tender chicken, rice noodles, and a creamy coconut milk base with the bold heat of red curry paste.
Ingredients
1 tablespoon olive oil
1½ lbs boneless, skinless chicken breasts, cut into ½-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 oz) can coconut milk
4 oz rice noodles
1 tablespoon fish sauce
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add garlic, red bell pepper, and onion. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the red curry paste and freshly grated ginger, and cook for another minute, allowing the flavors to develop.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
- Return the cooked chicken to the soup, along with the fish sauce. Stir to combine and simmer for an additional 5 minutes.
- Divide the cooked rice noodles among serving bowls, then ladle the soup over the noodles. Garnish with fresh herbs, such as cilantro, if desired, and serve hot.
Notes
- For a milder version, reduce the amount of red curry paste or omit it entirely.
- Feel free to add vegetables like carrots, potatoes, or spinach for extra flavor and texture.
- Vegetarians can replace chicken with tofu or additional vegetables like mushrooms or zucchini.
- This soup can be made ahead of time and tastes even better the next day.
- For an extra kick, add fresh chili peppers to the soup while sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
