More Great Recipes: Lunch


Thai Red Curry Noodle Soup


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Member since 2020
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"Something spicy, something new!"

Serves 6 | Prep Time 15 | Cook Time 35

Why I Love This Recipe

Need a feel-good dish? This is it!


Ingredients You'll Need

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


Directions

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.


Pairs Well With

Sake Bombs


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