Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup
Yes, you can have Thai takeout right at home. This soup is packed with so much flavour with bites of tender chicken, rice noodles, coriander, basil and lime juice.
Ready in: 50 minutes
Serves: 6
Complexity: very-easy
kcal: 372
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Ingredients
1 tbsp rice bran oil
680 g boneless, chicken breast, cut in 2 cm chunks
SIDS SALT & PEPPER to taste
3 garlic cloves, minced
1 orange bell pepper, diced
1 onion, diced
3 tbsp red curry paste
¼ tsp SIDS CRAZY LEMON
1 tbsp freshly grated ginger
6 cups chicken stock
380 g can coconut milk
120 g rice noodles
1 tbsp fish sauce
2 tsp brown sugar
3 spring onions, thinly sliced
½ cup chopped fresh coriander leaves
¼ cup chopped fresh basil leaves
1 tbsp freshly squeezed lime juice
Directions
Heat oil in a large stockpot or Dutch oven over medium heat. Season chicken with SIDS SALT & PEPPER to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes then set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste, SIDS CRAZY LEMON and ginger until fragrant, about 1 minute.
Stir in chicken stock and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil then reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in spring onions, coriander, basil and lime juice then season with SIDS SALT & PEPPER to taste.
Serve immediately.