Description
Spicy Thai red curry noodle soup packs incredible flavor with tender chicken and silky rice noodles swimming in a creamy coconut broth. Rich aromatic spices and fresh herbs create a comforting meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 cups shredded cooked chicken (optional)
- 8 ounces (226 grams) rice noodles or ramen noodles
Vegetables and Aromatics:
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 2 tablespoons Thai red curry paste
- Fresh cilantro
- Sliced green onions
Liquids and Seasonings:
- 1 (13.5 ounces/400 milliliters) can coconut milk
- 3 cups chicken or vegetable broth
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Juice of 1 lime
- Lime wedges
- Chili flakes or sriracha (optional for extra heat)
Instructions
- Ignite the aromatic red curry paste in a spacious pot with a gentle glaze of vegetable oil, coaxing out its intense fragrance through constant stirring until the kitchen fills with a tantalizing warmth.
- Pour in velvety coconut milk, robust broth, umami-rich fish sauce, and a whisper of brown sugar, allowing the liquid to dance into a gentle simmer that promises depth of flavor.
- Introduce earthy mushrooms and vibrant red bell peppers, letting them luxuriate in the bubbling curry bath until they soften and absorb the complex seasonings.
- Immerse delicate rice noodles directly into the simmering liquid, guiding them to tender perfection while simultaneously wilting tender baby spinach and integrating shredded chicken into the harmonious blend.
- Brighten the entire composition with a burst of fresh lime juice, calibrating the seasoning to achieve a perfect balance between sweet, salty, and tangy notes.
- Transfer the steaming soup into waiting bowls, crowning each serving with a sprinkle of fresh cilantro, emerald green onions, zesty lime wedges, and a optional flutter of fiery chili flakes for those craving an extra kick.
Notes
- Select a high-quality Thai red curry paste for authentic, rich flavor that brings depth to the soup.
- Choose fresh vegetables with crisp textures to enhance the overall mouthfeel and nutritional value of the dish.
- Customize protein options by substituting chicken with tofu, shrimp, or plant-based alternatives for dietary preferences.
- Adjust spice levels by using less or more curry paste, catering to individual heat tolerance without compromising the soup’s essential character.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 385
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 40 mg