Thai Red Curry Noodle Soup
A delightful and super flavorful Thai-inspire soup that’s easy and weeknight friendly.
Servings 4
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 small red bell pepper diced
- 1 small onion diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger or ginger paste
- 4 cups low-sodium chicken broth
- 14 ounce can coconut milk
- 3 cups cooked chicken* shredded
- 4 ounces packaged rice noodles**
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 green onions thinly sliced
- 1/4 cup finely chopped fresh cilantro leaves
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoons freshly squeezed lime juice
Topping suggestions:
- minced cilantro leaves
- green onions sliced thinly on the bias
- chopped peanuts
Instructions
- Heat olive oil in a 4-quart stock pot or Dutch oven over medium heat until shimmering.
- Add onions and bell pepper and saute until softened, about 5 minutes.
- Stir in the garlic, red curry paste and ginger and let cook until fragrant, about 1 minute.
- Pour in the chicken broth and coconut milk, mixing well with the vegetables.
- Bring to a light boil then reduce heat to a gentle simmer and let look cook for 10 minutes.
- Stir in the fish sauce, brown sugar, chicken and rice noodles, and continue simmering until the noodles are tender, about 5 minutes (or per package directions).
- Remove from heat; stir in the green onions, cilantro, basil and lime juice. Taste, and season with salt and pepper as needed.
- Serve immediately with the toppings on the side.
Notes
Chicken - this recipe is the perfect fit for a rotisserie chicken. Remove and discard the skin, and remove the meat from the bones, shredding as you. Takes just minutes! You can also use leftover chicken (or turkey or even shrimp, for that matter).
Rice noodles - the rice noodles shown in the photos on the blog post are vermicelli rice noodles (super thin rice sticks). Really, any rice noodle will work well (wheat flour pasta might be a bit too “heavy”).
If you have issues with long noodles in soup, here’s what I do: gently lay the dried noodles on the surface of the soup and let them soften for a minute or two. Then use kitchen scissors to cut them into spoon-sized lengths. Apologies to anyone who finds this blasphemous. I’m afraid that my chopstick skills are limited to big chunks of stuff, not slender noodles.