Dive into the enchanting flavors of Thailand with our Thai Red Curry Noodle Soup! This hearty and aromatic dish combines succulent chicken, vibrant vegetables, and fragrant herbs in a rich and creamy coconut broth infused with red curry paste and ginger. Perfect for cozy evenings or whenever you crave a taste of the exotic, this soup promises to warm your soul and tantalize your taste buds.
In our household, Thai cuisine is a cherished favorite, and Thai Red Curry Noodle Soup holds a special place in our hearts. It all started during our trip to Thailand, where we had the opportunity to sample authentic street food delights. One memorable evening, we stumbled upon a bustling night market and were drawn to the intoxicating aroma of simmering curries and spices. As we sat down to enjoy a steaming bowl of Thai Red Curry Noodle Soup, we knew we had discovered something truly special. Since then, recreating this dish at home has become a beloved tradition, bringing back fond memories of our travels and the vibrant flavors of Thailand.
Why This Fragrant Thai Red Curry Noodle Soup Will Elevate Your Culinary Experience!
- Tender chunks of chicken breast, seasoned to perfection and simmered in a flavorful coconut broth.
- A harmonious blend of red curry paste and freshly grated ginger, infusing the soup with layers of spice and warmth.
- Vibrant vegetables including red bell pepper and onion, adding color, texture, and nutrition to the dish.
- Fragrant rice noodles, soaked in the aromatic broth until tender and delicious.
- A touch of sweetness from brown sugar and depth of flavor from fish sauce, balancing the bold and savory elements of the soup.
- Fresh herbs such as cilantro and basil, along with zesty lime juice, brightening up the dish and adding a burst of freshness.
- Quick and easy to prepare, making it a perfect option for busy weeknights or lazy weekends.
- A comforting and nourishing meal that transports you to the bustling streets of Thailand with every spoonful.
Ingredients:
- 15 ml (1 tablespoon) olive oil
- 680 grams (1 1/2 pounds) boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 45 grams (3 tablespoons) red curry paste
- 15 ml (1 tablespoon) freshly grated ginger
- 1.4 liters (6 cups) low-sodium chicken broth
- 1 can (13.5 ounces) coconut milk
- 113 grams (4 ounces) rice noodles
- 15 ml (1 tablespoon) fish sauce
- 10 grams (2 teaspoons) brown sugar
- 3 green onions, thinly sliced
- 120 ml (1/2 cup) chopped fresh cilantro leaves
- 60 ml (1/4 cup) chopped fresh basil leaves
- 30 ml (2 tablespoons) freshly squeezed lime juice
Instructions:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, then add to the pot and cook until golden, about 2-3 minutes. Set aside.
- Add garlic, bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Return chicken to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes.
- Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Remove from heat and stir in green onions, cilantro, basil, and lime juice. Season with salt and pepper to taste.
- Serve immediately and enjoy the exotic flavors of Thai Red Curry Noodle Soup!
Notes:
- For a vegetarian option, tofu or vegetables can be substituted for chicken.
- Adjust the level of spice by adding more or less red curry paste according to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
