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Thai Curry Chicken Noodle Soup

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5 from 1 review

  • Author: Mel and Boys Kitchen

Description

Thai Curry Chicken Noodle Soup has a rich and flavorful curry, coconut milk broth with diced veggies, chewy noodles, tender chicken and finished with chopped cilantro and zesty lime.

Ingredients

Scale
  • 1–1 1/2 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 4 ounces rice noodles (or precooked pasta noodles)*remember rice noodles are gluten free others are not
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves (or 1/2 Tablespoon dried)
  • 2 tablespoons freshly squeezed lime juice

 

Instructions

  1. Heat 1 tablespoon olive oil in a large heavy stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; spoon chicken out onto a separate plate and set aside.
    * Alternately if you have rotisserie chicken you can skip this step all together.  Simple cube/ shred your rotisserie chicken and set aside (about 1 1/2 – 2 cups)
  2. Add 1/2 tablespoon olive oil and then add the garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute ( I used the frozen garlic and ginger cubes).
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles (or other noodles–cook first if needed), fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.

 

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Find it online: https://www.melandboyskitchen.com/2024/01/20/thai-curry-chicken-noodle-soup/