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Nothing beats the chill of a cold day like a nice hearty bowl of soup, and this red curry soup brings a Thai flare to your typical chicken noodle! Warm, slightly spicy, and full of ginger and garlic, this soup is full of delicious vegetables and rice noodles, and cooled down with coconut milk.
What Is Red Curry?
If you have never tasted it, red curry is one of the distinguishing flavors of Thai cuisine. It is a widely used and flavor packed base for tons of dishes. Found in a paste form, red curry is a delicious blend of red chilis, ginger, garlic, lemongrass, and tumeric.
Luckily, you can buy red curry paste in the asian/international aisle of any major grocery or online. And trust me, keeping a jar or two in the pantry is worth is once you taste this recipe. Use it on fish, chicken, pork, for stir frys, marinades, dips, you name it!
Red Curry Soup
While red curry paste is the main flavor of this soup, trust me, it is packed full of so much more! No fear, though, it is so easy to make and just layers on the flavor! Start with a large stock pot over medium heat. To it, add 1lb of chopped boneless-skinless chicken breast and season with salt and pepper to taste. Cook for 3-5 minutes until no longer pink.
Add 1 diced onion, and one seeded and diced red and green bell pepper to the chicken and saute for an additional 3-5 minutes, or until the veggies begin to soften. Clean and slice 8oz of white button mushrooms (or baby bellas). **PRO TIP: to clean mushrooms, damped a paper towel or cloth and rub the mushroom to remove dirt, do not rinse.
Add the mushrooms and cook another 5 minutes or until all of the veggies are soft. Now, throw in 1 tbsp each of minced onion and grated ginger and 2-3 tbsp of red curry paste (based on heat level and intensity preference). Stir and cook for 1 minute.
Now in the home stretch, it is time for the soupy part of the soup. Add in 2 cans (13.5oz each) of unsweetened coconut milk and 5 cups of chicken broth. Bring this all to a boil, and add in about 8oz of rice noodles. Cook for 5-7 minutes, depending on the thickness of your noodles, until tender. Be careful not to overcook, as the noodles will get mushy the longer they sit.
Once the noodles are al dente, remove from the heat and garnish with torn cilantro, chopped green onions, and lime wedges. Serve immediately and hide your bowl from others, they will try to steal it!
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Red Curry Soup
Ingredients
- 1 lb boneless skinless chicken chopped into ½-1in cubes
- salt and pepper to taste
- 1 small white onion chopped
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 8 oz white button mushrooms sliced
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 3 tbsp red curry paste
- 27 oz coconut milk 2 cans
- 4 cups chicken broth
- 8 oz rice noodles
- cilantro, green onions, lime slices for garnish
Instructions
- In a large stock pot over medium high heat, add in chicken and season with salt and pepper. Saute until no longer pink, about 5 minutes.
- Add in onions and peppers, and cook about 2 minutes to begin to soften. Add in mushrooms and cook another 3-5 minutes or until the veggies are all soft.
- Add in the garlic, ginger, and curry paste. Stir to coat.
- Pour in coconut milk and broth and bring to a boil.
- Toss in rice noodles and cook until tender, about 5 minutes.
- Remove from heat and garnish with torn cilantro, chopped green onions, and lime wedges. Serve immediately.
