Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon coconut oil
- 4 tablespoons red curry paste, Parang style or preferred red curry paste
- 2 cans full-fat coconut milk, 13.5 fluid ounces each
- 4 cups chicken broth
- 1 tablespoon brown sugar, packed
- 2 tablespoons fish sauce
- 1/4 cup lime juice, freshly squeezed
For the Protein & Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1 can bamboo shoots, 8 ounces, drained
- 1 cup green beans, trimmed and halved
- 4 cups fresh spinach
For the Noodles
- 8 ounces rice noodles, thin or medium
For Garnish
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 1 red chilies, thinly sliced, optional
Instructions
- 1
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-10 minutes until tender, then draining. Set aside.
⏱️ 10 min
- 2
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Pour in the full-fat coconut milk and chicken broth. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 4
Add the cut chicken pieces, sliced red bell pepper, drained bamboo shoots, and green beans to the simmering soup. Cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 10 min
- 5
Stir in the brown sugar, fish sauce, and fresh lime juice. Taste and adjust seasoning as needed. Add the fresh spinach and cook for 1-2 minutes until it wilts.
⏱️ 3 min
- 6
To serve, divide the prepared rice noodles among four serving bowls. Ladle the hot Thai red curry noodle soup over the noodles. Garnish each bowl with fresh chopped cilantro, a lime wedge, and thinly sliced red chilies if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon coconut oil
- 4 tablespoons red curry paste, Parang style or preferred red curry paste
- 2 cans full-fat coconut milk, 13.5 fluid ounces each
- 4 cups chicken broth
- 1 tablespoon brown sugar, packed
- 2 tablespoons fish sauce
- 1/4 cup lime juice, freshly squeezed
For the Protein & Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1 can bamboo shoots, 8 ounces, drained
- 1 cup green beans, trimmed and halved
- 4 cups fresh spinach
For the Noodles
- 8 ounces rice noodles, thin or medium
For Garnish
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 1 red chilies, thinly sliced, optional
Instructions
- 1
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-10 minutes until tender, then draining. Set aside.
⏱️ 10 min - 2
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Pour in the full-fat coconut milk and chicken broth. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 4
Add the cut chicken pieces, sliced red bell pepper, drained bamboo shoots, and green beans to the simmering soup. Cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 10 min - 5
Stir in the brown sugar, fish sauce, and fresh lime juice. Taste and adjust seasoning as needed. Add the fresh spinach and cook for 1-2 minutes until it wilts.
⏱️ 3 min - 6
To serve, divide the prepared rice noodles among four serving bowls. Ladle the hot Thai red curry noodle soup over the noodles. Garnish each bowl with fresh chopped cilantro, a lime wedge, and thinly sliced red chilies if desired.
⏱️ 5 min