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Thai Red Curry Noodle Soup with Chicken

Thai Red Curry Noodle Soup with Chicken

This easy Thai Red Curry Noodle Soup is quick, flavorful, and packed with veggies and chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Asian, Thailand
Servings 6 people
Calories 533 kcal

Equipment

  • large saucepan

Ingredients
  

  • 2 tablespoons olive oil
  • 6 oz baby bell peppers thinly sliced (or 1 red bell pepper)
  • 1 large zucchini sliced
  • 1 small yellow onion chopped
  • 2 small carrots peeled and chopped
  • 1 pound skinless boneless chicken breast thinly sliced (or tenderloins)
  • ½ teaspoon dried basil
  • 5 cloves garlic minced
  • ¼ cup red curry paste
  • 14 ounces unsweetened coconut milk (1 can)
  • 5 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 3 tablespoons freshly squeezed lime juice
  • 6 oz gluten-free rice noodles (or gluten-free ramen noodles)

Garnish

  • 1 small lime thinly sliced
  • fresh basil
  • ⅓ cup peanuts

Instructions
 

  • Heat olive oil on medium-high heat in a large saucepan or soup pot. Add sliced bell peppers and sliced zucchini, sprinkle lightly with salt, and cook for about 5 minutes or more, stirring once, until softened. Remove to a plate.
  • Add chopped onions, carrots, and sliced chicken to the same saucepan. Add another tablespoon of olive oil if needed. Sprinkle with dried basil and a little salt, and cook on medium heat for about 5 minutes.
  • Add minced garlic and red curry paste - stir with the chicken, onions, and carrots on medium heat for 1 minute.
  • Add coconut milk, chicken broth, fish sauce, and honey.
  • Boil for about 1 minute, stirring everything well. Then, reduce to a simmer and cook, covered, for about 10 minutes until the chicken is cooked.
  • Add rice noodles (or ramen noodles) and cook for 5 more minutes on low heat (simmer) until the noodles are soft.
  • Remove from heat. Adjust seasonings: add 2 tablespoons of lime juice (or more) and 1 more tablespoon of fish sauce (if needed). Add more honey if desired.
  • Stir in cooked sliced bell peppers and zucchini.
  • Serve in individual bowls, topped with peanuts, lime slices, and fresh basil.

Notes

This recipe is dairy-free, gluten-free, packed with veggies and protein, and fiber-rich.

Nutrition

Serving: 1bowlCalories: 533kcalCarbohydrates: 39gProtein: 26gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 52mgSodium: 1893mgPotassium: 924mgFiber: 5gSugar: 14gVitamin A: 5373IUVitamin C: 58mgCalcium: 86mgIron: 4mg
Keyword red curry noodle soup
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