Thai Red Curry Noodle Soup (Dairy & Gluten Free)

6 servings
50 min

This is not your Grandma’s chicken noodle soup. 😋My husband has been feeling a little under the weather, so I felt like soup was in order...not to mention I came across this Spicy Thai Red Curry Noodle Soup & wanted to try it out. The flavor & consistency of the broth, noodles, etc., was 👌🏻. The abundance of fresh herbs, and wholesome ingredients satisfied my health-conscience as well as our taste buds. So if you're looking for a way to spice up your soup game, then save this recipe and give it a try. Be sure to let me know on IG if you make it, and follow along my feed if you're interested in more recipes and (almost) daily food inspiration!

Thai Red Curry Noodle Soup (Dairy & Gluten Free)

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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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


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.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
Serve immediately.
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