Ingredients
2 tablespoons olive oil
1.5 pounds boneless skinless chicken breast or thighs, cut into bite sized pieces
Salt and black pepper
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
2 to 3 tablespoons red curry paste
1 tablespoon fresh grated ginger
4 cups low sodium chicken broth
1 can (13.5 oz) full fat coconut milk
6 to 8 ounces rice noodles (flat or thin vermicelli)
2 tablespoons fish sauce
1 tablespoon brown sugar
Green onions, for garnish
Fresh cilantro, for garnish
Thai basil (or regular basil plus mint), for garnish
Lime wedges, for garnish
Instructions
1-Sear the chicken: Season chicken with salt and pepper; heat oil in a Dutch oven over medium heat and cook chicken until golden brown on all sides, about 5–6 minutes. Remove to a plate.
2-Cook aromatics: In the same pot, add garlic, bell pepper, and onion; cook for 3–4 minutes, stirring occasionally, until softened.
3-Stir in curry paste and ginger: Add red curry paste and grated ginger; cook for 1 minute, stirring constantly, until fragrant.
4-Add broth and coconut milk: Pour in chicken broth and coconut milk, scrape up browned bits from the bottom, and bring to a boil.
5-Simmer: Reduce heat to low and simmer for 10 minutes to meld flavors and slightly reduce the liquid.
6-Cook the noodles: Stir in rice noodles, fish sauce, and brown sugar; cook for about 5 minutes until the noodles are tender.
7-Finish and serve: Remove from heat, stir in the seared chicken with any juices, green onions, cilantro, Thai basil, and a generous squeeze of lime juice; taste and adjust salt and pepper if needed, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Store noodles and broth separately for leftovers to prevent soggy noodles when reheating.
🌶️ Adjust the heat level by using more or less curry paste, or balance spiciness with a splash of lime juice and extra coconut milk.
🥬 Swap in shrimp or cubed tofu for the chicken, and toss in any leftover vegetables like bok choy, mushrooms, or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg