Thai Red Curry Chicken Noodle Soup
- 1 4-oz. can red curry paste (I use Maesri brand)
- 1-1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 kaffir lime leaves
- 2 tablespoons palm sugar
- 1/4 cup fish sauce
- 1 14-oz. can full fat coconut milk
- 6 cups chicken stock
- 1 red bell pepper, sliced thin
- 1 large carrot, sliced
- 8 oz. small brown or white mushrooms, sliced
- 1 lb vermicelli rice noodles (banh pho)
- Optional garnish: sliced red onion, sliced chiles, cilantro, scallions
Heat the curry paste in a large pot over medium heat for about 2 minutes, until fragrant. Add the chicken and cook, stirring, for another 3 minutes. Add the lime leaves, palm sugar, fish sauce, coconut milk, and chicken stock and stir. Bring to a boil, then reduce heat to low, cover, and let simmer for 10 minutes.
Add bell pepper, carrot, and mushrooms. Cover and let simmer for another 10 minutes or until vegetables are tender. Add the noodles to the broth during the last minute of cook time; they will soften within a few minutes.
Serve in large bowls, with desired garnish.
I love this. I got the idea from this post from Woks of Life but instead of following theirs, I very slightly tweaked my Thai Red Curry Chicken recipe to be a noodle soup. So delicious and even quicker than a standard curry since I don’t have to make rice on the side. Definitely going into rotation long-term.