Thai Red Curry Soup
Cozy up to this scrumptious Thai-inspired soup. It’s bursting with incredible flavors that are sure to impress everyone. Don’t forget, you can stash away any extra for a tasty lunch later on. Let’s get cooking!
Thai Red Curry Soup
Cozy in with this scrumptious soup full of Thai flavor. It's sure to be a favorite.
Equipment
Ingredients
- 1 ½ lbs. boneless, skinless chicken breast chopped into 2 inch pieces
- ¼ cup basil chopped
- ½ cup cilantro chopped
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 3 green onions chopped
- 1 onion chopped
- 1 bell pepper sliced into long, thin pieces
- 6 cups chicken broth
- 1 coconut milk canned
- 3 tbsp red curry paste
- 8 oz rice noodles
- 1 tbsp olive oil
Instructions
- Heat the oil in a large pot over medium heat. Add in the chicken pieces and cook for 2 to 3 minutes. Remove chicken from the pot and set aside.1 ½ lbs. boneless, skinless chicken breast, 1 tbsp olive oil
- Pour olive oil in the pot with the chicken juice. Add garlic, bell pepper, and onion. Stir until onions are clear or about 5 minutes.3 garlic cloves, 1 bell pepper, 1 onion
- Add in the red curry past and ginger and cook for 60 seconds. Add in the broth and coconut milk. Continue to cook for 3-5 minutes. Add in the chicken and bring all to a boil. Reduce head to low and simmer for 10 minutes. Stir every 3 minutes.1 tbsp ginger, 1 coconut milk, 3 tbsp red curry paste, 6 cups chicken broth
- Add rice noodles and cook for an additional 5 minutes. Remove from head and serve in bowls. Top with your choice of green onions, cilantro, Thai basil, lime juice, salt and/or pepper. Enjoy!¼ cup basil, 3 green onions, 8 oz rice noodles, ½ cup cilantro
Nutrition
Calories: 493kcal | Carbohydrates: 56g | Protein: 42g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1614mg | Potassium: 869mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3066IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg
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