Description
Thai Red Curry Noodle Soup is a delightful blend of rich coconut milk, aromatic spices, and tender rice noodles. This comforting dish transports your taste buds to Thailand with every spoonful. Perfect for cozy evenings or impressing guests, it’s easy to prepare and customizable with your favorite ingredients. Dive into a bowl of warmth that’s bursting with flavor and color!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 4 cloves fresh garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 4 cups low-sodium vegetable broth
- 8 oz flat rice noodles
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- Chop chicken and mince garlic.
- In a large pot over medium heat, sauté garlic in oil until fragrant (about 1 minute). Add chicken and cook until no longer pink (5-7 minutes).
- Pour in coconut milk and vegetable broth; stir well and bring to a gentle simmer.
- Add red curry paste, soy sauce, and lime juice; stir until combined.
- Add rice noodles directly into the pot and cook according to package instructions (about 5 minutes), stirring occasionally.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg