Thai Curry Noodle Soup

white bowl of thai noodle soup on black table by red peppers

Having a rough day? A bowl of soup is just what you need. Nothing is as warm and comforting as a bowl of soup and tgis Thai curry noodle soup will be just like a warm hug. Made with red curry paste, coconutmilk, and rice noodles, this soup is spicy, salty, sour, and sweet at the same time.

Course Soup

Cuisine Thai

Keyword Thai rice noodle soup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 346kcal

Author Enozia Zehra

Ingredients

1 tsp vegetable oil
1 boneless skinless chicken breast cubed
1 tsp salt
2 tsp black Pepper
1 tsp minced garlic
½ cup diced green bell pepper
¼ cup diced onion
3 tsp red curry paste
1 tsp grated fresh ginger
2 cups chicken broth
½ cup coconut milk
2 oz dry rice noodles
1 tsp fish sauce
2 tsp brown sugar
2 green onions chopped
½ cup fresh chopped cilantro
¼ cup fresh chopped basil
2 tsp Lime juice

Instructions

In a deep bottomed skillet or pot, heat the oil over medium heat.
While the oil is getting hot, lightly season the chicken with salt and black pepper.
Add the chicken to the hot oil and cook for 2 to 3 minutes then remove from the pan and set aside.
To the oil, add garlic, bell pepper, and onion. Stir together cooking for 3 to 4 minutes until just getting tender.
Add the red curry paste and ginger, then cook for 1 minute.
To this mixture, add the chicken broth and coconut milk and stir to combine.
Add the chicken into the mixture then bring the mixture to a boil. Once boiling, continue stirring and cook for 10 minutes until the stock is reduced.
Add in the rice noodles, fish sauce, and brown sugar. Stir to combine and cook for an additional 5 minutes, until the noodles are cooked and tender.
Add salt and black pepper to taste.
Serve topped with fresh basil, cilantro, green onions, and lime juice.

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