Description
Spicy Thai red curry noodle soup delivers a symphony of bold flavors from Southeast Asia. Fragrant lemongrass, tender chicken, and silky rice noodles dance together, inviting diners to savor an authentic culinary journey through Thailand’s rich gastronomy.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts, cut into ½-inch chunks
- 6 cups low sodium chicken broth
Vegetables and Aromatics:
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
Seasonings and Liquids:
- 1 tablespoon olive oil
- 3 tablespoons red curry paste
- 1 (13.5-ounce) can coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons freshly squeezed lime juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Warm olive oil in a spacious pot over medium flame, creating a sizzling surface for the protein.
- Generously season chicken with aromatic salt and pepper, then carefully place into the heated vessel.
- Sear chicken until a golden-bronze exterior develops, approximately 2-3 minutes, then transfer to a holding plate.
- Utilize the same pot to introduce minced garlic, vibrant red bell pepper, and diced onion.
- Gently sauté vegetables until they soften and release their delicate flavors, roughly 3-4 minutes.
- Incorporate fiery red curry paste and zesty ginger, stirring until an intense fragrance permeates the kitchen.
- Stream chicken broth and creamy coconut milk into the pot, carefully dislodging caramelized remnants from the bottom.
- Return seared chicken to the liquid mixture, allowing flavors to meld together.
- Elevate temperature to a robust boil, then reduce to a gentle simmer, occasionally stirring for approximately 10 minutes.
- Introduce delicate rice noodles, umami-rich fish sauce, and caramel-like brown sugar into the bubbling concoction.
- Allow noodles to transform and soften for about 5 minutes.
- Extinguish heat and garnish with vibrant green onions, fresh cilantro, aromatic basil, and a bright squeeze of lime juice.
- Taste and calibrate seasoning with additional salt and pepper as desired.
- Ladle the steaming soup into waiting bowls, serving immediately for optimal enjoyment.
Notes
- Meal Prep Magic: Chop all vegetables and measure ingredients beforehand to streamline cooking and reduce stress in the kitchen.
- Spice Control: Adjust red curry paste quantity based on personal heat tolerance, starting with less and adding gradually.
- Noodle Tip: Rice noodles cook quickly, so add them last to prevent overcooking and maintain perfect texture.
- Protein Flexibility: Swap chicken with tofu, shrimp, or beef to customize the soup according to dietary preferences.
- Freshness Boost: Garnish with extra herbs and a squeeze of lime just before serving to enhance bright, vibrant flavors.
- Storage Wisdom: Store leftover soup separately from noodles to prevent soggy texture, reheating gently when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 440
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg