Description
A luscious Thai-inspired soup with tender chicken, silky glass noodles, and vibrant red curry in a coconut cream broth that’s pure comfort.
Ingredients
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 pound boneless skinless chicken breast
- 6 oz glass noodles (vermicelli)
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh lime wedges
- Fresh cilantro for garnish
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add the red curry paste and cook for 1–2 minutes, stirring constantly, until fragrant and the oils begin to release.
2. Pour in the coconut milk and whisk it with the curry paste until fully combined. Add chicken broth, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
3. Add chicken breast to the simmering broth and cook for 15–18 minutes until fully cooked and tender. Remove and shred with two forks.
4. While broth simmers, add glass noodles and sliced red bell pepper. Cook for 4–5 minutes until noodles are tender and translucent.
5. Return shredded chicken to the pot and stir to combine. Adjust seasoning with more fish sauce or brown sugar as needed.
6. Ladle soup into bowls and garnish with fresh cilantro and lime wedges. Squeeze lime juice over each bowl before serving.
Notes
Glass noodles cook quickly; avoid overcooking for best texture.
Adjust spice level by starting with 2 tablespoons of curry paste and increasing to taste.
Rice noodles can substitute glass noodles; adjust cooking time as needed.
Soup tastes even better the next day after flavors meld. Store refrigerated up to 3 days.
For a vegetarian version, use tofu and vegetable broth with soy sauce in place of fish sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg