6 servings

Thai Red Curry Chicken Noodle Soup

Name: Thai Red Curry Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 tablespoons olive oil; 1.5 pounds chicken breast; Salt and black pepper; 3 cloves garlic; 1 red bell pepper; 1 cup onion; 2 tablespoons red curry paste; 1 tablespoon ginger; 6 cups low-sodium chicken broth; 1 can (13.5 ounces) unsweetened coconut milk; 4 ounces thin rice noodles; 1 tablespoon fish sauce; 1 tablespoon agave syrup or brown sugar; 2 teaspoons lime juice; 0.33 cup cilantro leaves; 2.5 tablespoons fresh basil leaves

Prep 15 min

Cook 35 min

6 servings

395 kcal

6 servings

Source: theyummybowl.com

Cozy up with this quick Thai Red Curry Chicken Noodle Soup. A one-pot, 30-minute dinner loaded with fresh herbs, creamy coconut milk, and tender chicken.

From the Curators

This Thai Red Curry Chicken Noodle Soup is a warm hug in a bowl! The vibrant flavors of the red curry paste combined with creamy coconut milk create a comforting soup that's quick enough for a weeknight dinner but special enough to impress your guests. Trust me, once you try this, it’ll become a go-to in your kitchen!

Skill:Beginner·Techniques:

sautéing

simmering

Chef's Tips

·Make sure to sauté the garlic, bell pepper, and onion until they are just softened to bring out their sweetness without losing their texture.
·When adding the rice noodles, keep an eye on them as they cook quickly — overcooking can lead to a mushy texture, so taste them a minute or two before the timer goes off.

Make Ahead & Storage

You can prep the chicken and chop the vegetables a day in advance. Store them in airtight containers in the refrigerator. The soup can be made ahead and kept in the fridge for up to 3 days, but it's best enjoyed fresh.

(Tick to update ingredients in your "Shopping List" shopping list)

olive oil1.5 tablespoons
chicken breast(boneless and skinless, cut into 1/2-inch thick pieces)1.5 pounds
Salt and black pepper(to taste)
garlic(minced)3 cloves
red bell pepper(diced)1
onion(diced)1 cup
red curry paste2 tablespoons
ginger(freshly grated)1 tablespoon
low-sodium chicken broth6 cups
unsweetened coconut milk1 can (13.5 ounces)
thin rice noodles4 ounces
fish sauce1 tablespoon
agave syrup or brown sugar1 tablespoon
lime juice(freshly squeezed)2 teaspoons
cilantro leaves(freshly chopped)0.33 cup
fresh basil leaves(cut into ribbons)2.5 tablespoons