Description
A flavorful and aromatic Thai Red Curry Noodle Soup, featuring tender chicken, crisp vegetables, and a rich, spicy coconut broth served over noodles.
Ingredients
- 1 tbsp coconut oil or vegetable oil
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 small onion, thinly sliced
- 2-3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 (4 oz) can bamboo shoots, drained and rinsed (optional)
- 3-4 tbsp red curry paste (adjust to taste for spice level)
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar (or to taste)
- Juice of 1 lime
- 8 oz rice noodles or ramen noodles
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Sriracha or chili flakes, for extra spice (optional)
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 3-4 minutes. Add garlic, red bell pepper, and bamboo shoots (if using), and cook for another 3-5 minutes until vegetables are slightly tender-crisp.
- Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and release their aroma.
- Pour in the coconut milk and broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the fish sauce and brown sugar.
- Add the cooked chicken back into the pot. Reduce heat to medium-low and let it simmer for 10-15 minutes for the flavors to meld.
- While the soup simmers, prepare the noodles according to package directions. For rice noodles, you typically soak them in hot water until tender; for ramen, boil briefly.
- Stir in the lime juice just before serving. Taste and adjust seasoning as needed (more fish sauce for savory, more sugar for sweet, more lime for bright).
- To serve, place a portion of cooked noodles in each bowl, then ladle the hot soup over them. Garnish with fresh cilantro and serve with extra lime wedges and Sriracha if desired.
Notes
- Adjust the amount of red curry paste to control the spice level.
- Bamboo shoots are optional but add a nice texture.
- Taste and adjust seasonings before serving for perfect flavor balance.
- Serve with extra lime wedges and Sriracha for those who prefer more heat.