Thai Red Curry Chicken Soup (Print Version)
# Ingredients:
01 -
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
2 teaspoons salt, divided
03 -
½ teaspoon black pepper
04 -
3 tablespoons avocado oil, divided
05 -
1 small sweet onion, finely diced
06 -
1 red bell pepper, seeded and sliced
07 -
3 medium carrots, peeled and thinly sliced
08 -
1 cup sliced mushrooms
09 -
4 garlic cloves, finely minced
10 -
1 teaspoon finely minced fresh ginger
11 -
4 tablespoons red curry paste
12 -
2 (13.5-ounce) cans coconut milk
13 -
4 cups chicken broth
14 -
1 teaspoon sugar
15 -
6 ounces rice noodles
16 -
1 tablespoon fish sauce or tamari
17 -
¼ cup lime juice from 2-3 limes, plus more for serving
18 -
Green onions, green and white parts, thinly sliced (optional)
19 -
Fresh cilantro, chopped (optional)
20 -
Thai basil, thinly sliced (optional)
# Instructions:
01 -
Sprinkle chicken all over with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of the avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally. Meanwhile, line a plate with a paper towel. Once chicken is lightly golden, transfer it to the plate to drain.
02 -
Add the remaining 1 tablespoon of avocado oil to the pot. Add the onion, bell pepper, carrots, and mushrooms. Cook for 4-5 minutes, or until the vegetables begin to soften.
03 -
Stir in the garlic, ginger, and red curry paste. Cook for 30-60 seconds, or until fragrant. Pour in the coconut milk, chicken broth, 1 teaspoon salt, and sugar, stirring to combine.
04 -
Return the chicken to the pot and add the rice noodles. Stir gently to separate the noodles and prevent clumping. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and the noodles are cooked through.
05 -
Remove the pot from the heat and stir in the fish sauce (or tamari) and lime juice.
06 -
Serve the soup with green onions, cilantro, Thai basil, and additional lime wedges, if desired.
# Notes:
01 -
Red curry paste adds a spicy kick, typically around a 3-4 out of 5 on the spice scale. For a milder flavor, substitute some or all of the red curry paste with yellow curry paste, or reduce the amount by 1 tablespoon.
02 -
For the perfect balance of creaminess and lightness, use one can of full-fat coconut milk and one can of lite coconut milk.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens too much.