Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, thai red curry noodle soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Thai Red Curry Noodle Soup is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Thai Red Curry Noodle Soup is something which I have loved my entire life. They’re fine and they look wonderful.
This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry. Today I am cooking a soup dish which is perfect for batch cooking and heating up during the week for a fresh and healthy meal choice, which is so light and. red curry paste - gives the soup its slightly spicy kick. coconut milk - gives the soup its smooth and creamy texture. noodles - I used Wai Wai brand thin vermicelli rice noodles.
To get started with this particular recipe, we must prepare a few ingredients. You can cook thai red curry noodle soup using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Thai Red Curry Noodle Soup:
- Take 1 Tbs olive oil
- Make ready 1.5 pounds boneless, skinless chicken, cut to bite-sized pieces
- Make ready to taste Salt and pepper,
- Get 3 garlic cloves, minced
- Get 1/4 red bell pepper, diced
- Prepare 1/4 onion diced
- Get 3 Tbs red curry paste
- Take 6 cups chicken broth
- Make ready 1 can lite coconut milk
- Prepare 1 (14 ounce) package of rice noodles
- Make ready 1 Tbs fish sauce
- Get 2 tsp brown sugar
- Make ready 1 bunch green onions
- Make ready 1 bunch cilantro
- Prepare 1/2 lime squeezed juice
The sauce is usually fairly thin, which is why it was so easy to serve this as a soup-style dish - although if you wanted, you could make this. This light curry noodle soup is packed full of delicious Thai flavours. For a vegan version of this recipe, season with salt instead of fish sauce, use rice noodles instead of egg, and make sure your curry paste is vegan. The soup is not traditional by any means, but jarred Thai red curry paste shares many flavors in common with traditional tom yum.
Steps to make Thai Red Curry Noodle Soup:
- Heat olive oil in a large stock pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to stock pot and cook until golden brown then set aside.
- Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 2-3 minutes.
- Stir in curry paste, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any brown bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, about 10 minutes.
- Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, and lime juice.
- Walla!!! It's ready to be served!!!
For a vegan version of this recipe, season with salt instead of fish sauce, use rice noodles instead of egg, and make sure your curry paste is vegan. The soup is not traditional by any means, but jarred Thai red curry paste shares many flavors in common with traditional tom yum. Indian, Nepalese, North African, Japanese, or Thai - I love them all. I think this might be Robin's new favourite recipe. The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly.
So that is going to wrap this up for this exceptional food thai red curry noodle soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
