Thai Soup with Noodles
This Thai red curry chicken noodle soup is packed full of flavor and is sure to warm you up on a cool day.
Ingredients
- 2 tablespoon olive oil divided
- 1 lb chicken chopped into cubes
- salt, pepper, red pepper flakes to season chicken
- 1 onion chopped
- 2 bell peppers (whatever colors you prefer) chopped
- ½ jalapeno pepper chopped, seeds removed
- 5-6 cloves of garlic minced
- ½ tablespoon fresh ginger grated
- 4 tablespoon red curry paste
- 1 12 oz can coconut milk
- 48 oz chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 8 oz pkg rice noodles
- 2 teaspoon brown sugar
- 1 tablespoon fish sauce
- ¼ cup fresh cilantro chopped
- ¼ cup fresh basil chopped
- 1 tablespoon green onion chopped
- juice from ½ lime
Instructions
- Heat 1 tablespoon olive oil in large stock pot or dutch oven over medium heat.
- Season chicken and cook through 5-6 minutes, breaking into smaller pieces. Remove to bowl.
- Add rest of olive oil and heat.
- Add onion, bell and jalapeno peppers and saute 5 minutes.
- Add ginger, garlic and curry paste and cook 1-2 more.
- Pour in coconut milk and stir.
- Pour in chicken broth, stir and bring to boil.
- Stir in spices. Turn down heat and simmer 10-15 minutes.
- Add noodles, brown sugar and fish sauce. Cook 5 minutes or until noodles are cooked.
- Turn off heat and stir in cilantro, basil, green onion and lime juice.