Thai Red Curry Noodle Soup
Updated: Jun 30, 2020
If you enjoy Thai food, this soup is for you! It is packed with flavour, from the tender bites of chicken, rice noodles, coriander, basil and lime juice! So delicious, comforting and fragrant!
Ready in: 45 minutes
Extra virgin olive oil
Salt and pepper to taste
250g lean chicken breast, cut into small chunks
2 garlic cloves, crushed (or 2 tbsp garlic infused olive oil)
1 red capsicum, diced
3 tbsp red curry paste
1 punnet of cherry tomatoes, halved
1 tbsp freshly grated ginger
100g snow peas
100g mushrooms of choice sliced
6 cups reduced salt chicken broth
1 x 400ml can light coconut milk
200g rice noodles
1 tbsp fish sauce
2 tsp rice malt syrup
3 shallot spears, thinly sliced
1/2 cup chopped fresh coriander leaves
1/4 cup chopped fresh basil leaves
2 tbsp freshly squeezed lime juice
Bean sprouts to garnish (optional)
Step 1. Heat a small drizzle of olive oil in a large pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden.
Step 2. Add garlic, capsicum and tomatoes. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 3. Stir in red curry paste and ginger until fragrant.
Step 4. Stir in mushrooms, snow peas, chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Step 5. Stir in rice noodles, fish sauce and rice malt syrup until noodles are tender, roughly 5 minutes.
Step 6. Remove from heat; stir in shallots, coriander, basil and lime juice; season with salt and pepper, to taste.
Step 7. Garnish with bean sprouts and extra coriander (optional) and you're done!
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