Red Curry Noodle Soup is a soul-warming, flavor-packed dish that combines the bold and aromatic spices of Thai red curry paste with comforting noodles and a rich, savory broth. This culinary masterpiece is a feast for the senses, offering a perfect balance of heat, tanginess, and creaminess in every spoonful.
To create this delectable soup, Thai red curry paste—a vibrant mixture of red chili peppers, garlic, lemongrass, ginger, and other aromatic spices—is sautéed in a fragrant blend of coconut oil and aromatics, such as onions and garlic. This step releases the complex flavors of the curry paste, infusing the broth with layers of depth and intensity.
Next, creamy coconut milk is added to the pot, lending a luxurious richness to the soup while also mellowing out the fiery heat of the curry paste. The broth is then simmered to allow the flavors to meld together, creating a harmonious base for the rest of the ingredients.
Meanwhile, rice noodles—thin, translucent strands that add a delightful chewiness to the soup—are cooked until tender and then added to the pot, soaking up the flavorful broth and providing a satisfying texture to each bite.
perfect for warming up on a chilly evening or impressing guests at a dinner party. With its bold and complex flavors, Red Curry Noodle Soup is sure to become a favorite in your culinary repertoire.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1/2 (8-ounce) package rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
DIRECTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste. Serve immediately.