Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup is a vibrant and comforting dish that brings the flavors of Thailand to your kitchen. With tender chicken, fresh vegetables, and rice noodles swimming in a creamy coconut milk broth enhanced with aromatic Thai red curry paste, this dish is perfect for cozy evenings or impressing guests. Quick to prepare and easily customizable, each bowl offers a warm embrace of spices that will make your taste buds dance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 4 cups low-sodium vegetable broth
- 8 oz rice noodles
- 2 cups mixed fresh vegetables (bell peppers, carrots, snap peas)
- 2 tbsp low-sodium soy sauce
Instructions
- Prepare all ingredients by chopping vegetables into bite-sized pieces and slicing chicken into thin strips.
- In a large pot over medium heat, sauté minced garlic in a splash of oil until fragrant.
- Add chicken strips and cook until golden brown (about 5 minutes).
- Stir in coconut milk and red curry paste; let simmer for about 10 minutes.
- Add mixed vegetables and vegetable broth; bring to a gentle boil then reduce to simmer for another 5 minutes.
- Cook rice noodles according to package instructions; add to the soup and stir well.
- Serve immediately with lime wedges on the side.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 470
- Sugar: 6g
- Sodium: 765mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Find it online: https://www.mealura.com/thai-red-curry-noodle-soup/