Thai red curry chicken noodle soup
Ingredients
- 1 chicken breast
- ½ small red onion
- ½ red bell pepper
- 1 tbsp Thai red curry paste
- 1 stalk lemongrass
- 2 cloves garlic
- 1 tbsp minced ginger
- ½ can coconut milk
- 4 oz rice noodles
- 3 ½ cups water
- 1 tbsp light soy sauce
- ½ tbsp fish sauce
- 2 tbsp coconut oil
- ½ lime
- salt and pepper
- fresh cilantro for garnishing
Instructions
- Cut the chicken breast in small cubes. Heat the coconut oil in a large saucepan and add the chicken. Cook until it is golden.
- Add finely chopped red onion and cook for a couple of minutes until it becomes soft. Then add finely chopped garlic and ginger. Cook for 30 seconds and add Thai red curry paste. Throw in a stalk of lemongrass cut in half (you can slightly bruise it with the handle of a knife to release the essential oils). Add the chopped bell pepper, pour water and boil for a few minutes.
- Add the coconut milk, soy sauce, and fish sauce. Taste and adjust the seasoning by adding salt and pepper.
- In another saucepan, boil the rice noodles following the instructions on the package. Usually it takes around 4 minutes.
- Distribute the noodles into individual bowls and pour the soup on top. Garnish with fresh cilantro and a couple of lime wedges.
Notes
- If you don't have coconut oil, you can use vegetable oil as an alternative.
- Garnish with sliced chili peppers if you want more heat.
- You can use chicken thighs instead of chicken breast. Thighs are more juice, but they have a bit more fat.