Why Make This Recipe
Easy Chicken Thai Noodle Soup with Red Curry is a tasty and comforting dish that packs a punch with its rich flavors. This soup is simple to prepare and perfect for a cozy meal at home. With juicy chicken, fresh vegetables, and a creamy coconut base, it is sure to please everyone at the table. Plus, it’s quick to make, taking just about 30 minutes from start to finish!
How to Make Easy Chicken Thai Noodle Soup with Red Curry
Ingredients
- 3 cloves garlic (minced)
- 1-inch piece of ginger (minced)
- 250 g boneless skinless chicken (diced)
- 1 red onion (thinly sliced)
- 1 yellow pepper (thinly sliced)
- 4 tablespoons Thai red curry paste
- 200 g tin sweet corn or frozen
- 400 ml coconut milk
- 400 ml chicken stock (using a stock cube or fresh)
- 300 g dried rice noodles
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Juice of 1 lime
- 1 bunch coriander (chopped)
- 1 bunch basil (chopped)
Directions
- Brown the Chicken: Heat some oil in a pan and brown the diced chicken. Once done, remove the chicken pieces and set them aside.
- Sauté Aromatics: In the same pan, gently brown the ginger and garlic. Add a splash of water to deglaze the pan and scrape up any browned bits.
- Cook Onion: Add the red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of onion for garnish later.
- Combine Vegetables and Curry Paste: Next, add the yellow pepper, sweet corn, and Thai red curry paste to the pan. Stir well to combine everything.
- Add Liquids: Return the chicken to the pan. Now add the chicken stock and coconut milk. Bring the mixture to a boil, then reduce it to a simmer.
- Cook Noodles: Add the rice noodles and let them simmer until they are soft, around 5 minutes.
- Finish with Flavorings: Stir in the soy sauce, lime juice, honey, and the chopped coriander and basil.
- Serve: Divide the soup into bowls and garnish with the reserved red onion and extra chopped basil.
How to Serve Easy Chicken Thai Noodle Soup with Red Curry
Serve this delicious soup hot in bowls. You can pair it with lime wedges on the side for an extra zesty kick! This dish is perfect as a main course and can be enjoyed with some crusty bread or a side salad.
How to Store Easy Chicken Thai Noodle Soup with Red Curry
You can store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it in portioned containers. When you’re ready to eat, just reheat it on the stove or in the microwave.
Tips to Make Easy Chicken Thai Noodle Soup with Red Curry
- For more spice, consider adding some chili flakes or fresh chili peppers.
- If you want a thicker soup, let it simmer for a bit longer to reduce the liquids.
- You can add extra vegetables like spinach or broccoli for more nutrition.
Variation
You can switch the chicken for shrimp or tofu if you prefer a different protein. This recipe is also great with other types of vegetables, making it versatile and fun to customize.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it is cooked through before serving.
2. Is this soup spicy?
It has a mild to moderate spice level due to the red curry paste. You can adjust the amount of curry paste to control the heat.
3. Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with tofu and use vegetable stock instead of chicken stock.
