Thai-inspired Red Curry Chicken Noodle Soup
A delicious and comforting soup combining tender chicken, fresh veggies, and noodles in a creamy, spicy coconut broth.
Ingredients
Main Ingredients
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 2 tbsp red curry paste
- Juice of 1 lime
- 8 oz rice noodles (or any preferred noodles)
- 2 tbsp fish sauce (optional)
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat. Add the onions and cook until translucent.
- Add the sliced chicken breast to the pot and cook until browned.
- Stir in the red curry paste and cook for another minute until fragrant.
- Pour in the chicken broth and coconut milk, mixing well.
- Add the bell pepper, zucchini, carrots, and fish sauce (if using). Bring the soup to a boil.
- Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are tender.
- Meanwhile, prepare the rice noodles according to package instructions, then drain.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve the soup over the cooked rice noodles and garnish with fresh cilantro.
Notes
Thinly slice the vegetables for quicker cooking. Adjust the red curry paste to suit your heat preference. Add noodles just before serving for best texture.