Thai Curry Noodle Soup with Chicken
We are obsessed with this Thai Curry Noodle Soup with Chicken recipe. It's so flavorful - it's spicy, creamy, and citrusy with thin strands of rice noodles and chunks of tender chicken. It is also an easy to prepare weeknight meal that is anything but boring.
Servings 4 servings
Ingredients
- 1 pound of Boneless Skinless Chicken Breasts
- Salt and Pepper
- 2 tablespoons Olive Oil
- 1 Small White Onion chopped
- 3 cloves of minced or crushed Garlic
- 2 tablespoons minced Ginger
- 3-4 tablespoons Red Curry Paste
- 6-8 cups Chicken Broth
- 1 14.5 ounces can of Coconut Milk
- ½ cup plus 1 tablespoon chopped Basil
- 1 Lime
- 1 package about 6 ounces of Rice Stick Noodles
- 2 Green Onions
Instructions
- Chop the chicken into 1-inch chunks. Season with salt and pepper. Then heat 1 tablespoon of olive oil in a dutch oven over medium-high heat. Brown the chicken, then flip and brown the second side. Then remove from the dutch oven and set aside.
- Using the same dutch oven, heat another tablespoon of olive oil. Heat over medium heat and add the white onion. While the onion is sauteing, mix the garlic, ginger, and red curry paste together. When the onion becomes translucent, add the curry paste mixture, stir it in with the onions, and let it cook for one minute.
- Pour the chicken broth and coconut milk into the dutch oven and bring to a slow simmer. Once simmering, add the chicken, ½ cup basil, and the juice of the lime, and let cook for 10 minutes. Taste test and add more curry paste if you like. The best way to add more curry paste is to scoop out ½ cup of the broth, and the mix in some curry paste and then pour it into the soup - this guarantees that the curry paste will completely blend into the soup.
- After the chicken has simmered for 10 minutes, add the rice noodles, cooking them until they are soft.
- As soon as the noodles are ready, the soup is ready! Serve it topped with a sprinkle of fresh basil and some chopped green onion. If you want to add some extra heat you can add a drizzle of sriracha.
Notes
You can make the Thai Curry Soup as spicy as you like. I recommend starting with 3 tablespoons of the red curry paste, and then adding more to taste. The curry paste doesn't stir into the soup well, so pour a small amount of the broth into a bowl, and then stir in the curry paste until it is blended. Then pour it into the soup. You can find both red curry paste and rice stick noodles at Whole Foods. They should be next to each other in the International aisle. It is worth the trip to Whole Foods or a specialty grocer to find the super thin rice stick noodles, they give the soup a great texture and I love the softness of the noodles. The soup wouldn't be quite the same if you used another noodle.
