Thai red curry chicken noodle soup
This creamy Thai red curry chicken noodle soup is made with coconut milk, vegetables, and rice noodles. One-pot recipe ready in 30 minutes, gluten-free, dairy-free, perfect for a weeknight dinner. Here's how to make it with step-by-step photos and a video.
Servings: 4 people
Calories: 510kcal
Equipment
- 1 Heavy bottom pan or pot
Ingredients
- 1 onion, sliced
- 1 teaspoon garlic, finely chopped
- ½ teaspoon ginger, finely chopped
- 4 tablespoon Thai red curry paste (add as per spice preference - see the notes for details)
- 1 red & green bell pepper, sliced
- 1 carrot, thinly sliced
- 4 cups low-sodium chicken broth
- 200 grams cooked, shredded chicken
- 1 can coconut milk (400 ml)
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped cilantro/coriander leaves,
- 200- gram rice noodles (flat, medium size)
Instructions
- Heat 2 tablespoon oil in a heavy bottom pan over medium heat.
- Add onions. Saute the onions until translucent.1 onion, sliced
- Next, add ginger & garlic. Saute them for a minute.1 teaspoon garlic, finely chopped, ½ teaspoon ginger, finely chopped
- Add Thai red curry paste. Sauté it for a minute.4 tablespoon Thai red curry paste
- Now, add bell pepper & carrot. Sauté the vegetables for 2-3 minutes.1 red & green bell pepper, sliced, 1 carrot, thinly sliced
- Add the chicken broth, stir & bring it to a boil.4 cups low-sodium chicken broth
- Reduce the heat & add the shredded chicken & coconut milk. Cook stirring continuously for 2-3 minutes.200 grams cooked, shredded chicken, 1 can coconut milk
- Now, let the soup reduce for 10 minutes on low heat. Stir in between as required.
- Meanwhile, cook the rice noodles as per the instructions given on the package.200- gram rice noodles
- Finally, add lemon juice & cilantro to the soup. Taste & adjust the seasoning.1 teaspoon lemon juice, 1 tablespoon finely chopped cilantro/coriander leaves,
- To Serve, take a soup bowl & add rice noodles first. Pour the soup over the noodles. Top with sriracha (optional) and serve.
Video
Notes
- Cook the rice noodles separately as they can turn soft or mushy if left in the soup for too long.
- If storing leftovers, keep the noodles and soup separate. Store the soup in an airtight container in the fridge for up to 2 days. Reheat and serve with freshly cooked noodles.
- Adjust the spice level as needed. Thai red curry paste can vary in heat depending on the brand, so add it to your taste. You can also add Thai red chilies for extra spice.
- Add noodles only when serving the soup to keep them firm and fresh.
Nutrition
Calories: 510kcal