Fragrant Thai Red Curry Noodle Soup: A Bowlful of Exotic Comfort!

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.