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Thai Red Curry Noodles

flavorful chicken and veggies in red curry broth with noodles
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 tbsp oil
  • 1 1/2 lbs boneless chicken breast thin sliced
  • 1 package firm tofu optional
  • salt and pepper as needed
  • 3 garlic cloves minced
  • 1 onion sliced
  • 1 tbsp fresh ginger chopped
  • 1 bell pepper sliced
  • 2 carrots cut on the bias into thin pieces
  • 3 tbsp red curry paste start with 1 and add more if needed
  • 6 cups chicken broth
  • 1 can coconut milk
  • rice noodles or wheat noodles
  • 1-2 tbsp fish sauce
  • 2 tsp brown sugar
  • 3 scallions sliced
  • 1/2 cup cilantro leaves chopped
  • 1/2 cup basil leaves chopped
  • 2 tbsp fresh lime juice more to taste

Instructions
 

  • Heat the oil in a large stock pot over medium high. Season the chicken with salt and pepper and stir fry until cooked through. Set aside.
  • Add the pepper and onion and stir fry briefly to get a little browning on them. Set aside.
  • Add the curry paste, ginger and garlic to the pot with a little more oil and stir fry until fragrant. Add the chicken broth, coconut milk, fish sauce, lime juice, brown sugar, carrots, tofu, and chicken to the pot (keep the peppers and onions reserved until the end so they retain some structure).
  • Simmer for about 10-15 minutes. Meanwhile cook the noodles in another pot according to package directions.
  • Taste the broth and add more lime, fish sauce or sugar as needed. Ladle the soup over bowls of the noodles and top with the scallions, cilantro and basil and serve.
Keyword Asian, Chicken, Main Dish, Soup