THAI RED CURRY NOODLE SOUP recipe

Thai red curry noodle soup is a hearty and flavorful dish that combines the spicy and aromatic flavors of Thai red curry with the comforting texture of noodles. The soup typically starts with a base of coconut milk and red curry paste, which is then infused with a variety of vegetables, such as bell peppers, carrots, and onions, and protein such as chicken, shrimp or tofu. Noodles such as rice noodles, fish noodles or vermicelli are added to the soup, providing a comforting and satisfying element to the dish. The soup is usually finished with a sprinkle of fresh cilantro, lime juice, and other herbs and spices, which adds a fresh and bright flavor to the dish. It's a perfect balance of sweet, spicy, sour and savory. So let's learn to make THAI RED CURRY NOODLE SOUP today

prep time           cook time            total time 

15 MINUTES    35 MINUTES.      50 MINUTES

                    INGREDIENTS

  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1 ½ 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
  • ½ 8-ounce package rice noodles
  • 1 tablespoon fish sauce

                      INSTRUCTIONS

  1. 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.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.

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