Thai Curry Noodle Soup with Chicken

Lately I can’t get enough of Thai curries! The balance of savory and fresh ingredients make Thai food one of my favorite meals. This curry is a soup with rice noodles and a savory broth. The base is flavored by red curry paste and coconut milk. It’s surprisingly easy and quick to throw together yet the broth tastes like it has been cooking for hours. The chicken is very thinly sliced so it cooks in a few minutes in the hot broth. You can find red curry paste at local Thai markets or make it from scratch. I garnished this dish with plenty of fresh Thai basil, fish sauce, lime juice, green onion and cilantro.

Thai Curry Noodle Soup with Chicken
(Makes about 4 servings)
Printable Version

Ingredients:

3 chicken breasts, very thinly sliced
2 tbsp red chili oil
4 tbsp red curry paste
2 tbsp ginger, minced
3 cloves garlic, minced
6 cups chicken stock
1 15 oz. can coconut milk with cream
4 servings thin vermicelli rice stick
1 tbsp fish sauce, or more to taste
2 handfuls fresh thai basil, chopped
2 handfuls cilantro, chopped
2 handfuls mint
1 lime, juice or more to taste
3 green onions, chopped
2 Thai red chilies, sliced

Directions:

In a medium sauce pot, heat the chili oil and add the ginger and garlic. Cook until fragrant, about a minute.
Add the red curry paste and a few tablespoons of coconut cream. Stir and cook for 2-3 minutes.
Add the chicken stock, coconut milk and fish sauce and bring to a boil.
Turn down the heat and stir in the rice stick and cook until the rice is tender.
While the rice stick is cooking, stir in the chicken at the very end and cook for several minutes until fully cooked.
Stir in lime juice and more fish sauce if necessary.
Garnish with basil, cilantro, mint, green onion and chilies.