Thai Red Curry Chicken & Noodle Soup
Thin strips of chicken breasts and rice vermicelli noodles in a light and fragrant Thai red curry & coconut milk broth
Servings: 6
Ingredients
Soup
- 1 tbsp olive oil
- 1.5 lbs chicken breast cut against the grain into strips
- salt to taste
- pepper to taste to taste
- 1 tsp garlic powder
- 12 creminis sliced
- 5 garlic cloves minced
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 tbsp Thai red curry paste
- 1 tbsp ginger grated
- 6 cups chicken broth
- 13.5 oz light coconut milk
- 8 oz rice noodles
- 1.5 tbsp fish sauce
- 2 tsp light brown sugar
- 2 tsp sambal (chili garlic paste)
Garnish
- fresh bean sprouts
- green onions sliced
- cilantro chopped
- Thai Basil chopped
- limes cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken to the pot and season with salt, pepper and garlic powder. Cook for approximately 3 minutes. Remove from pan into a bowl.
- Add mushrooms to the pan and cook for 2-3 minutes. Season with salt and pepper. Remove from the pan into a bowl.
- Add onions and red bell pepper to the pot. Cook until just softened (approximately 5 minutes). Add garlic and ginger to pot and cook for 1-2 minutes more.
- Stir Thai red curry paste into the pot.
- Pour chicken broth into the pot followed by light coconut milk. Stir to combine ingredients.
- Add chicken and mushrooms back to the pot. Bring to a boil, place lid on the pot, and reduce heat to medium low. Simmer until chicken is cooked through (approximately 10 minutes).
- Stir in fish sauce, brown sugar, and sambal.
- Add noodles to the pot and stir into broth. Cook for approximately 5 minutes or until noodles are tender.
- Remove from heat and divide noodles into bowls followed by the soup broth.
- Garnish with bean sprouts, green onions, cilantro, Thai basil, and lime wedges.
- Serve warm and squeeze lime juice into soup before eating.