Thai Red Curry Noodle Soup
Updated: Mar 27
Yes you can have Thai takeout right at home. This soup is pack with flavour! So cozy, yummy and comforting plus it's easy enough for any night of the week.
I LOVE Thai food and I LOVE soup. The most delicious bowl of soup I ever ate was at the Laksa House in Sydney Australia.
This Thai Red Curry Noodle Soup is a close second.
INGREDIENTS: (Serves 6)
1 Tbsp EVOO (Extra Virgin Olive Oil)
Broccolli (2 cups chopped)
Red Pepper (1 chopped)
Onion (1 chopped)
1 1/2 pounds Chicken Breast
6 cups chicken broth - ( I make my own with this whole food broth mix) - affiliate link
1 can coconut milk
Thai Red Curry Seasoning (1 packet) - affiliate link
1/2 package Rice Noodles
Sea salt & Pepper to taste
Heat olive oil in a wok or large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the wok and cook until golden, about 3-4 minutes; set aside.
Add broccoli, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in Thai Red Curry seasoning 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 5-10 minutes.
Stir in rice noodles and cook until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, and lime juice; season with salt and pepper, to taste.
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