Description
Creamy Thai red curry chicken soup with tender chicken, rice noodles, and fresh vegetables in a rich coconut broth. This soup balances spicy red curry paste with creamy coconut milk and tangy lime juice for a satisfying, quick, one-pot meal.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 0.5 inch thick strips
- 2 tablespoons coconut oil
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup thinly sliced red bell pepper
- 1 cup sliced shiitake mushrooms
- 1 cup thinly sliced yellow onion
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 tablespoons red curry paste
- 4 cups low sodium chicken broth
- 13.5 ounce can full fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 5 ounces dried thin rice noodles
- 2 tablespoons freshly squeezed lime juice
- 0.5 cup chopped fresh cilantro
- 0.25 cup chopped fresh basil
Instructions
- Pat the chicken strips dry with paper towels and season them evenly with the kosher salt and black pepper.
- Heat the coconut oil in a large Dutch oven or heavy soup pot over medium-high heat.
- Sear the chicken strips in a single layer for 3 minutes until lightly browned but not fully cooked through, then transfer them to a clean plate.
- Add the sliced onion, red bell pepper, and shiitake mushrooms to the pot and sauté for 4 to 5 minutes until softened.
- Stir in the minced garlic, grated ginger, and red curry paste and cook for 1 minute while stirring constantly to bloom the spices.
- Pour in the chicken broth and coconut milk while scraping the bottom of the pot to release any browned bits.
- Bring the soup to a gentle boil, then reduce the heat to low and simmer for 5 minutes to meld the flavors.
- Stir in the fish sauce and brown sugar until dissolved.
- Add the dried rice noodles to the pot and cook for 3 minutes.
- Return the seared chicken and any accumulated juices to the pot and simmer for 2 to 3 minutes until the noodles are tender and the chicken reaches an internal temperature of 165 degrees F.
- Remove the pot from the heat immediately to prevent the noodles from becoming mushy.
- Stir in the fresh lime juice, cilantro, and basil just before serving.
Notes
- This recipe creates a restaurant-quality dinner at home.
- The soup is perfect for chilly evenings or when you crave bold flavors.
- Cook the chicken until it reaches 165 degrees F internal temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai