THAI RED CURRY NOODLE SOUP #vegan #vegetarian #soup #breakfast #lunch

Indeed, you can have Thai takeout comfortable! This soup is stuffed with such a great amount of flavor with nibbles of delicate chicken, rice noodles, cilantro, basil and lime juice! So comfortable, consoling and fragrant – in addition, it's simple enough for any night of the week!

It's been around about a month and a half since our Thailand trip.And indeed, I required a little break from Thai nourishment. In any case, how about we be genuine. That lone kept going like 0.2345 seconds.

So I'm back on the Thai nourishment gorge for years to come, beginning with this noodle soup.Now you realize I adore a red curry. In any case, I cherish it much more with rice noodles.

It's so comfortable, it's so soothing, and it's so fragrant with all the cilantro, basil and lime juice. Despite the fact that I generally include a tad of additional lime juice to my bowl for that extra fiery kick!
THAI RED CURRY NOODLE SOUP #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe ROASTED TOMATO AND BASIL PASTA #vegan #vegetarian #soup #breakfast #lunch


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.

Read more our recipe Stuffed Potato Cakes #vegan #vegetarian #soup #breakfast #lunch

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