Thai Red Curry Noodle Soup
Servings: 4 servings
Calories: 336kcal
Cost: 15
This Thai Red Curry Noodle Soup recipe is easy to make at home and tastes like take out!
Print Recipe
Equipment
- Deep saucepan or pot
- large mixing bowl for the noodles
- another bowl or plate for chicken and broccoli
- Cutting board and knife
Ingredients
Red Thai Curry Soup
- 8 ounces rice noodles
- 3-4 skinless, boneless chicken breasts, cubed and seasoned with salt and pepper
- 3 tablespoons sesame oil
- 1 large head of broccoli, cut into pieces
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger, minced or grated (see notes)
- 3-4 garlic cloves
- 1 13.5 ounce can coconut milk, full fat
- 2 cups chicken broth (can sub vegetable or beef broth)
- 2 tablespoons soy sauce or fish sauce
Toppings
- 1 cup chow mein noodles
- ⅓ cup shallot or red onion, diced
- 1 handful thai basil, sliced (or regular basil)
- 1 jalepeno, sliced (optional, for extra heat)
Instructions
- Place the rice noodles in a bowl of hot water so they can begin to soften while you are cooking.
- Season the chicken breasts with salt and pepper. Cut into similar-sized cubes and place into a deep saucepan or large pan. Add 1 tablespoon sesame oil to the pan and cook the chicken all the way through. If you are using leftover chicken or chicken that is already cooked, add it to the pan with sesame oil to heat it and add extra flavor to it.
- Once the chicken has fully cooked, remove it from the pan, place it into a bowl, and set it aside. Add the broccoli and the rest of the sesame oil and cook for an additional 3 minutes. Remove the broccoli from the pan and place it in the bowl with the chicken.
- Still using the same pan over medium heat, stir together the red curry paste, minced garlic, and minced ginger. Add the cooked chicken and broccoli back to the pan. Continue stirring so that everything is covered in the curry mixture.
- Pour in the coconut milk, broth, and soy sauce and stir everything together. Bring the soup to a boil and then reduce the heat to a simmer. Drain the noodles from the water and stir them into the soup. Cover the pan and allow it to simmer for 3-4 minutes until the noodles are completely soft.
- Allow the soup to cool a little before serving. Add your favorite toppings and enjoy!
Notes
- I always have a ginger root in my freezer. Whenever a recipe calls for ginger, I pull it out and use my handheld grater to grate the ginger. It’s so easy, there is less mess and I don’t even peel it (although you can if you want to). It still maintains its amazing aroma and taste but you don’t end up throwing away any unused ginger and you always have it on hand. It's as close to fresh as you can get without actually having it in your pantry!
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 20.2g | Protein: 23.3g | Fat: 17.3g | Saturated Fat: 4.3g | Cholesterol: 49mg | Sodium: 1273mg | Potassium: 222mg | Fiber: 1.4g | Sugar: 1.2g | Calcium: 25mg | Iron: 2mg