These Thai Red Curry Noodle Soup are totally slurp-worthy! This soup is packed with so much flavor with bites of tender chicken, rice noodles, basil, cilantro and lime juice. It’s easy enough for any night of the week!
It’s so cozy, it’s so comforting, and it’s so fragrant with all the cilantro, basil and lime juice. Although I always add a little bit of extra lime juice to my bowl for that extra zesty kick!
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Yield: 6 SERVINGS (8 CUPS)
Thai Red Curry Noodle Soup
These Thai Red Curry Noodle Soup are totally slurp-worthy! This soup is packed with so much flavor with bites of tender chicken, rice noodles, basil, cilantro and lime juice. It’s easy enough for any night of the week!
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
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
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