Red Curry Thai Noodle Soup

Spicy Thai soup with red curry, coconut milk, chicken, and rice noodles

Ingredients

Ingredients

• Olive oil for cooking (just a few tbsp at most)
• 1.5 pounds chicken thighs cut into 0.5" chunks
• Salt and pepper to taste (for the chicken)
• 5 cloves garlic minced
• 1 red or orange bell pepper, diced
• 1 onion diced
• 4 tbsp red curry paste (or most of a small bottle)
• 2 tbsp grated or minced ginger
• 6 cups chicken broth
• 1 can coconut milk (full fat)
• 7 oz rice noodles
• 2 tbsp fish sauce
• 3 tsp brown sugar
• 6 green onions sliced small
• 1/2 cup chopped cilantro
• 1/2 cup chopped basil
• 2.5 tbsp lime juice

Instructions

1. In a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don’t have to fully cook. Set aside but leave the drippings in pot
2. Add garlic, pepper, and onion. Cook until tender
3. Ginger and curry paste. Stir for <1 minute until fragrant
4. Add chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken
5. Add noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package)
6. Remove from heat and add remaining ingredients and stir well
7. Serve

Notes

If you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor