Skip to content Skip to sidebar Skip to footer

SPECIAL THAI RED CURRY NOODLE SOUP

This kind of soup is usually filled with a lot flavor with bites of tender poultry, rice noodles, cilantro, lime and basil juice! So comfortable, comforting and fragrant - plus, it is easy enough for just about any nights the week!

Image credit : damndelicious.net

INGREDIENTS:

  • 1 tablespoon 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 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
  • 1 tablespoon fish sauce
  • 2 teaspoons brown 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





DIRECTIONS:

  1. 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.
  2. Add garlic, 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 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes
  6. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  7. Serve immediately.
  8.  ,,,,,,,,,,,,,
  9. ,,,,,,

Admin
Admin Food blogger and photographer

1 comment for "SPECIAL THAI RED CURRY NOODLE SOUP"

  1. This recipe is missing instructions as to when to add the fish sauce and sugar, the preparation of the rice noodles and when they are to be added.

    ReplyDelete