Thai Red Curry Noodle Soup
A flavorful and spicy Thai Red Curry Noodle Soup that combines chicken, vegetables, and rice noodles in a rich coconut broth.
Equipment
- large stockpot
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts cut into ½-inch chunks
- Kosher salt to taste
- 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
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.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 40mgIron: 2mg
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