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THAI RED CURRY NOODLE SOUP
THAI RED CURRY NOODLE SOUP
Healthy recipes offer you Thai Red Curry Noodle Soup, we hope you like it
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Course: Soup
Cuisine: American
Keyword: Thai Red Curry Noodle Soup
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Ingredients
- 1 TABLESPOON OLIVE OIL
- 1 1/2 POUNDS BONELESS, SKINLESS CHICKEN BREAST, CUT INTO 1-INCH CHUNKS
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
- 3 GARLIC CLOVES, 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
- 1/2 (8-OUNCE) PACKAGE RICE NOODLES
- 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
- 2 TABLESPOONS FRESHLY SQUEEZED LIME JUICE
Instructions
- HEAT OLIVE OIL IN A LARGE 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; SET ASIDE.
- ADD GARLIC, BELL PEPPER AND ONION. COOK, STIRRING OCCASIONALLY, UNTIL TENDER, ABOUT 3-4 MINUTES.
- STIR IN RED CURRY PASTE AND GINGER UNTIL FRAGRANT, ABOUT 1 MINUTE.
- STIR IN CHICKEN BROTH AND COCONUT MILK, SCRAPING ANY BROWNED BITS FROM THE BOTTOM OF THE POT.
- STIR IN CHICKEN. BRING TO A BOIL; REDUCE HEAT AND COOK, STIRRING OCCASIONALLY, UNTIL REDUCED, ABOUT 10 MINUTES.
- STIR IN RICE NOODLES, FISH SAUCE AND BROWN SUGAR UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.
- REMOVE FROM HEAT; STIR IN GREEN ONIONS, CILANTRO, BASIL AND LIME JUICE; SEASON WITH SALT AND PEPPER, TO TASTE.
- SERVE IMMEDIATELY.
- MORE INSTRUCTIONS PLEASE VISIT: HTTPS://DAMNDELICIOUS.NET/2018/04/18/THAI-RED-CURRY-NOODLE-SOUP/
3 Shares