20-Minute Thai Red Curry Noodle Soup With Chicken Recipe
A quick and flavorful 20-Minute Thai Red Curry Noodle Soup with chicken, perfect for a hearty meal.
Equipment
- large stock pot
- large saucepan
- wooden spoon
Ingredients
Base Ingredients
- 2 teaspoons vegetable oil
- 2 tablespoons Thai red curry paste
- 2 quarts low-sodium chicken broth store-bought or homemade
- 2 tablespoons fish sauce (plus more to taste)
- 2 tablespoons sugar (plus more to taste)
- 2 tablespoons fresh lime juice (from about 2 limes, plus more to taste)
- 2 small boneless skinless chicken breast halves (about 10 ounces total)
- 8 ounces Thai-style rice noodles or thin spaghetti
- 1 handful basil leaves
- 1 handful cilantro leaves
- 1 handful mint leaves
- 1 handful sliced scallions
Instructions
Preparation Steps
- Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in chicken broth, fish sauce, sugar, and lime juice. Add chicken breast halves.
- Allow mixture to come to a simmer and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a bowl and, wearing gloves or working under cold running water, tear chicken into bite-sized strips.
- Cook noodles in boiling water according to package instructions.
- To serve, divide noodles and chicken between four large bowls. Season broth to taste with more lime juice, fish sauce, sugar, and salt as desired, then pour over chicken and noodles. Divide herbs and scallions between bowls, and serve immediately with extra lime wedges.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 1500mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg
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