Quick way to grow 5-Star THAI RED CURRY NOODLE SOUP
This recipe provides a quick and delicious method to create a flavorful Thai Red Curry Noodle Soup, perfect for a satisfying meal. It's a straightforward approach to achieving a Thai restaurant-quality dish at home.
Equipment
- Large pot
- Serving bowls
- Ladle
Ingredients
Main Ingredients
- 4 tbsp red curry paste
- 400 ml coconut milk
- 500 ml vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 200 g rice noodles
- 200 g chicken breast sliced
- 2 medium bell peppers sliced
- 1 cup broccoli florets
- 0.25 cup fresh cilantro chopped
Optional Toppings
- fresh basil leaves for garnish
- red chili sliced, for extra heat
Instructions
Prepare the broth
- In a large pot, sauté the red curry paste over medium heat for one minute to release its aromas.
- Stir in the coconut milk, vegetable broth, fish sauce, brown sugar, and lime juice, then bring the mixture to a gentle simmer.
Cook ingredients
- Add the sliced chicken breast, bell peppers, and broccoli florets to the simmering broth and cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- While the chicken and vegetables are cooking, prepare the rice noodles according to package instructions.
Assemble and Serve
- Divide the cooked rice noodles among serving bowls, then ladle the hot soup over the noodles.
- Garnish with fresh cilantro and optional toppings like fresh basil leaves and sliced red chilies before serving.
Notes
Adjust the amount of red curry paste to your desired spice level; for a richer flavor, you can pan-fry the chicken separately before adding it to the soup. If you prefer a vegetarian version, substitute chicken with tofu or your favorite plant-based protein.