Description
A comforting and flavorful Thai red curry noodle soup loaded with tender chicken, rice noodles, and a rich coconut curry broth.
Ingredients
- 8 oz rice noodles
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 green onions, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Cook rice noodles according to package instructions; drain and set aside.
- Heat olive oil in a large pot over medium heat.
- Add sliced chicken and cook until lightly browned and cooked through.
- Stir in garlic and ginger, cooking until fragrant.
- Add red curry paste and cook for 1 minute, stirring constantly.
- Pour in chicken broth and coconut milk, stirring to combine.
- Add fish sauce and brown sugar, then bring to a gentle simmer.
- Add bell pepper and mushrooms; cook until tender.
- Stir in cooked noodles and heat through.
- Serve hot, garnished with green onions, cilantro, and lime wedges.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- Adjust spice level by increasing or decreasing curry paste.
- Use vegetable broth and omit fish sauce for a vegetarian version.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
