Thai Red Curry Noodle Soup With Chicken

Name: Thai Red Curry Noodle Soup With Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: thai
Ingredients: Kosher salt; 2 teaspoons vegetable oil; 2 tablespoons Thai red curry paste; 2 quarts low-sodium store-bought or homemade chicken broth; 2 tablespoons fish sauce (plus more to taste); 2 tablespoons sugar (plus more to taste); 2 tablespoons fresh juice from about 2 limes (plus more to taste); 2 small boneless skinless chicken breast halves (about 10 ounces total); 8 ounces Thai-style rice noodles or thin spaghetti; Handful basil, cilantro, and/or mint leaves; Handful sliced scallions

4.60 (5)

⏱ 30 mins 🍽 Serves 4 🌶 thai 🏷 Main course

This speedy Thai-inspired soup delivers a vibrant combination of flavours in a short time. Chicken and rice noodles are simmered in a fragrant broth seasoned with red curry paste, fish sauce, lime and sugar. Finished with fresh herbs and scallions, it's a complete and aromatic meal that comes together in roughly 20 minutes, perfect for a weeknight dinner. The recipe yields four generous servings.

Ingredients

Kosher salt
2 teaspoons vegetable oil
2 tablespoons Thai red curry paste
2 quarts low-sodium store-bought or homemade chicken broth
2 tablespoons fish sauce (plus more to taste)
2 tablespoons sugar (plus more to taste)
2 tablespoons fresh juice from about 2 limes (plus more to taste)
2 small boneless skinless chicken breast halves (about 10 ounces total)
8 ounces Thai-style rice noodles or thin spaghetti
Handful basil, cilantro, and/or mint leaves
Handful sliced scallions

Method

Bring a large pot of salted water to a boil. In a separate large saucepan, heat the oil until it shimmers. Stir in the curry paste, pressing it into the pan base with a wooden spoon for about 1 minute until fragrant. Whisk in the chicken broth, fish sauce, sugar and lime juice, then add the chicken breast halves.
Let the mixture reach a simmer and cook the chicken for about 10 minutes until done. Move the chicken to a bowl and, using gloves or cold water to protect your hands, shred it into bite sized pieces.
Cook the noodles in the boiling water following the directions on their package.
For serving, place noodles and shredded chicken into four large bowls. Adjust the broth's seasoning with extra lime juice, fish sauce, sugar and salt if needed, then ladle it over the bowls. Top each serving with the fresh herbs and sliced scallions, serving straight away with additional lime wedges.

Nutrition (per serving)

Sodium1247000 mg

Recipe details

CategoryMain course

Cuisinethai

AuthorJ. Kenji López-Alt