Thai Red Curry Noodle Soup Recipe by Shari Meyer
Cooking Instructions 1 Heat 1/2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to Dutch oven and cook until just done. Remove from pot and drain juices. 2 Add more olive oil then add 1.5 cloves garlic, bell pepper and onion. Cook until tender. 3 Stir in 1.5 tbsp red curry paste and 1/2 tbsp ginger until fragrant, about 1 minute. 4 Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. 5 Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 6 Meanwhile, cook noodles in boiling water and rinse. 7 Stir in chicken, rice noodles, 1/2 tbsp fish sauce and 1 tsp brown sugar in Dutch oven. 8 Remove from heat; stir in green onions, 1/4 cup cilantro, 1/8 cup basil and 1 tbsp lime juice; season with salt and pepper to taste. 1 Heat 1/2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to Dutch oven and cook until just done. Remove from pot and drain juices. 1 Heat 1/2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to Dutch oven and cook until just done. Remove from pot and drain juices. 2 Add more olive oil then add 1.5 cloves garlic, bell pepper and onion. Cook until tender. 2 Add more olive oil then add 1.5 cloves garlic, bell pepper and onion. Cook until tender. 3 Stir in 1.5 tbsp red curry paste and 1/2 tbsp ginger until fragrant, about 1 minute. 3 Stir in 1.5 tbsp red curry paste and 1/2 tbsp ginger until fragrant, about 1 minute. 4 Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. 4 Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. 5 Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 5 Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 6 Meanwhile, cook noodles in boiling water and rinse. 6 Meanwhile, cook noodles in boiling water and rinse. 7 Stir in chicken, rice noodles, 1/2 tbsp fish sauce and 1 tsp brown sugar in Dutch oven. 7 Stir in chicken, rice noodles, 1/2 tbsp fish sauce and 1 tsp brown sugar in Dutch oven. 8 Remove from heat; stir in green onions, 1/4 cup cilantro, 1/8 cup basil and 1 tbsp lime juice; season with salt and pepper to taste. 8 Remove from heat; stir in green onions, 1/4 cup cilantro, 1/8 cup basil and 1 tbsp lime juice; season with salt and pepper to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pumpkin peanut butter smoothie Turkey Biscuit Skillet Apple Cider Cheesecake Cookies Shortbread Black eye peas with roasted pork spareribs Pumpkin peanut butter smoothie Turkey Biscuit Skillet Apple Cider Cheesecake Cookies Shortbread Black eye peas with roasted pork spareribs Rice Flour Nachos Profiteroles Choux Paste Potatoes with Green Beans and Eggs Smoked Mackerel Pate Palak (spinach) kadayal Basil pesto macaroni Turkey Biscuit Skillet Sitafal Halwa (custard apple Halwa) Kedgeree Farfalle masala pasta Rice Flour Nachos Profiteroles Choux Paste Potatoes with Green Beans and Eggs Smoked Mackerel Pate Palak (spinach) kadayal Basil pesto macaroni Turkey Biscuit Skillet Sitafal Halwa (custard apple Halwa) Kedgeree Farfalle masala pasta