Name: Thai Red Curry Noodle Soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 1/2 lb chicken breasts; salt and pepper; 3 clove garlic; red bell pepper; 1 onion; 3 tbsp red curry paste; 1 tbsp freshly grated ginger; 6 cup chicken broth; 1 can coconut milk; 8 oz rice noodles; 1 tbsp fish sauce; 2 tsp brown sugar; 3 green onions; 1/4 cup basil leaves; 1/2 cup cilantro; 2 tbsp lime juice

Thai Red Curry Noodle Soup

Author: ajhataway Cooking Method: Stovetop Courses: Main Dish, Poultry, Soups Recipe Keys: Dairy Free Gluten Free

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Cook Time 25 mins Total Time 25 mins Servings: 4

Instructions

Heat oli in stockpot over medium heat. Add chicken and season with salt and pepper. Cook until golden, 2-3 minutes.
Add 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 broth and coconut milk, scraping any brown bits from bottom of pot.
Bring to boil, reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce, and brown sugar. Cook about 5 minutes or until noodles are tender.
Remove from heat. Stir in green onions and top with cilantro, basil, and lime juice.

Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

Ingredients

Instructions

Heat oli in stockpot over medium heat. Add chicken and season with salt and pepper. Cook until golden, 2-3 minutes.

Add 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 broth and coconut milk, scraping any brown bits from bottom of pot.

Bring to boil, reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Stir in rice noodles, fish sauce, and brown sugar. Cook about 5 minutes or until noodles are tender.

Remove from heat. Stir in green onions and top with cilantro, basil, and lime juice.

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