This Thai red curry noodle soup brings you straight to Thailand. Thai food has a flavor of its own and by adding the red curry paste you get that flavor right into this dish.
Thai Red Curry Noodle Soup
This Thai red curry noodle soup will always deliver massive flavor.
- February 3, 2020
- 6
- 45 min
- Print this
Ingredients
- 400gr chicken thigh, cut into bite-size pieces
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large onion, finely chopped
- 50gr red curry paste
- Thumb size piece of ginger, grated
- 1.5L chicken stock
- 400ml coconut milk
- 500gr rice noodles
- 1 tablespoon fish sauce
- 10gr brown sugar
- 5 green onions, finely sliced
- 1 lime
- Olive oil
Directions
- Step 1
- Heat the olive oil in a large soup pan over medium heat. Add chicken to the pan and season with salt and pepper. Cook until golden brown for about 3 minutes. Remove from the pan and set aside.
- Step 2
- Add a little extra olive to the pan and add the garlic, onion, ginger and bell pepper. Cook for about 5 minutes until nice and soft.
- Step 3
- Stir in the red curry paste.
- Step 4
- After about 1 minute when the curry paste is nice and fragrant. Add the chicken stock and the coconut milk.
- Step 5
- Bring this to a boil, stirring occasionally. When it boils, add the chicken and turn down the heat. Simmer for about 10 minutes.
- Step 6
- While the soup is simmering, heat another pan with salted water.
- Step 7
- Cook the noodles in the salted water according to the package instructions and divide over the serving bowl.
- Step 8
- Remove the soup from the heat and add the fish sauce, brown sugar, green onions, and lime juice. Season with fish sauce and pepper to taste
- Step 9
- Ladle in the soup over the noodles and optionally serve some lime wedges with the soup.
Want to try another amazing Asian soup? What about our spicy Asian Chicken Soup?
