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Red Curry Soup

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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner, Entree, Main Course
Cuisine: Asian, Thai
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Add in the garlic, ginger, and curry paste. Stir to coat.
  4. Pour in coconut milk and broth and bring to a boil.
  5. Toss in rice noodles and cook until tender, about 5 minutes.
  6. Remove from heat and garnish with torn cilantro, chopped green onions, and lime wedges. Serve immediately.