Description
Spicy Thai red curry noodle soup blends classic Southeast Asian flavors with comforting noodle textures. Coconut milk, fresh herbs, and tender proteins create a harmonious balance that will satisfy and warm diners.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts, cut into ½-inch chunks
- 6 cups (1.4 L) low sodium chicken broth
- 4 oz (113 g) rice noodles
- 1 (13.5 oz / 400 ml) can coconut milk
- 3 tbsps red curry paste
- 1 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp freshly grated ginger
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tsps brown sugar
- 2 tbsps freshly squeezed lime juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Protein Preparation: Warm olive oil in a spacious pot over medium heat and sear seasoned chicken until golden-bronze, then set aside.
- Aromatic Foundation: In the same pot, sauté minced garlic, red bell pepper, and onion until softened, creating a fragrant base for the curry.
- Spice Infusion: Introduce red curry paste and ginger, stirring to release their intense aromatics and develop deep flavor layers.
- Liquid Integration: Pour chicken broth and coconut milk into the pot, scraping any caramelized bits, then return chicken to the liquid mixture.
- Simmer and Develop: Bring to a boil, then reduce heat and simmer for 10 minutes, allowing flavors to harmonize and chicken to cook through.
- Noodle Incorporation: Add rice noodles, fish sauce, and brown sugar, cooking until noodles become tender and absorb the rich curry essence.
- Final Flourish: Remove from heat and embellish with green onions, cilantro, basil, and a bright lime juice squeeze. Adjust seasoning to taste.
- Serving: Ladle the steaming, aromatic soup into bowls, presenting an authentic Thai culinary experience that tantalizes the senses.
Notes
- Chicken Prep Tip: Pat chicken dry before seasoning to ensure a perfect golden-brown sear and lock in maximum flavor.
- Paste Power: Use high-quality Thai red curry paste for authentic, robust taste; brands vary in heat and complexity.
- Noodle Trick: Soak rice noodles in warm water before adding to soup to prevent overcooking and maintain ideal texture.
- Flavor Balancing: Adjust fish sauce and brown sugar to create a harmonious sweet-salty profile that complements the curry’s spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg