December 01, 2020

Thai Red Curry Noodle Soup

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https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/

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

    Directions:

    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.
Written by Us-Farmers Corp.

2 comments

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