Ingredients
Olive oil, 1 tablespoon
Boneless skinless chicken breasts, 1 pound, cut into bite size pieces
Garlic, 4 cloves, minced
Red bell pepper, 1, sliced
Onion, 1 medium, diced
Red curry paste, 3 tablespoons (adjust to taste)
Fresh ginger, 1 tablespoon, grated
Low sodium chicken broth, 4 cups
Coconut milk (full fat), 1 can (13.5 oz)
Rice noodles (pad Thai style), 8 ounces
Fish sauce, 2 tablespoons
Brown sugar, 1 tablespoon
Green onions, 4, sliced
Fresh cilantro, 1/4 cup, chopped
Fresh basil or Thai basil, 1/4 cup, chopped
Lime juice, 2 tablespoons
Salt and pepper, to taste
Instructions
1-Sear the chicken: Season chicken pieces with salt and pepper, then sear in olive oil until golden (4-5 min). Remove and set aside.
2-Cook the aromatics: Add garlic, bell pepper, and onion; cook 3-4 min until softened and fragrant.
3-Stir in curry paste and ginger: Add red curry paste and grated ginger; cook 1 min, stirring constantly.
4-Deglaze the pan: Pour in chicken broth and coconut milk, scraping up browned bits from the bottom.
5-Simmer the broth: Bring to a gentle boil, then reduce heat and simmer for 10 min to meld flavors.
6-Cook the noodles: Stir in rice noodles, fish sauce, brown sugar, and return chicken; cook about 5 min until noodles are tender.
7-Finish with fresh herbs and lime: Remove from heat; stir in green onions, cilantro, basil, and lime juice. Adjust seasoning.
8-Serve immediately: Ladle into bowls; garnish with cilantro, lime wedges, bean sprouts, and chili flakes.
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
🐟 Don’t skip the fish sauce — it smells strong in the bottle but adds deep savory umami that makes the broth irresistible once cooked.
🌶️ Start with 2 tablespoons of red curry paste for mild heat, or use up to 4 tablespoons for a fiery bowl. Mae Ploy brand is more intense, Thai Kitchen is milder.
🥬 Toss in leftover vegetables like bell peppers, bamboo shoots, or eggplant for an easy fridge clean-out meal. This soup welcomes extra add-ins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg