Thai red curry noodle soup

Ahna Skop

Thai Red Curry Noodle Soup

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Author: Ahna Skop

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This absolutely beautiful and delicious soup will wow anyone. I love all kinds of curries and this one does not disappoint. I always add rice to the bottom of my bowl to soak up the curry. The soup is even better the next day.

Ingredients

• 1 tablespoon virgin 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 package of sliced mushrooms
• 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
• 2 tablespoons fish sauce
• 4 teaspoons palm 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
• *steamed rice on the side or in the soup if you prefer (optional)

Protocol

1. Heat olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper, to taste.
2. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
3. Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Add in mushrooms until all of the water has evaporated.
5. Stir in red curry paste, fish sauce, palm sugar and ginger until fragrant, about 1 minute. *Add more palm sugar and fish sauce to taste. I like about double what the original recipe called for.
6. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
7. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
8. Stir in rice noodles until noodles are tender, about 5 minutes.
9. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
10. Serve immediately over white rice— I love it when the rice soaks up all of the delicious curry

Notes:

Adapted from Damn Delicious

Created using The Recipes Generator