We're officially in soup season, and to celebrate here is a new recipe for Thai Soup with Noodles. It's basically a Thai chicken noodle soup, but with red curry paste and lots of spice! I for one eat soup year-round, but I feel like I can share way more recipes once the temps drop. I absolutely love Thai food and working with ingredients I don't use every day.
Ingredients for Thai Soup with Noodles:
For this flavor-packed dish you'll need olive oil, chicken, onion, bell pepper, jalapeno pepper, garlic, ginger, red curry paste, coconut milk, fish sauce, brown sugar, chicken broth, green onion, lime juice, basil, cilantro, rice noodles and a spice mixture of turmeric, cayenne, salt and pepper.
What is red curry paste?
Thai red curry paste is a great concentrated base ingredient to add Thai flavor to your dish. It contains ingredients like red chili peppers, garlic, lemongrass, turmeric, etc. It's delicious! You will find it in the International/Asian area of most grocery stores.
What is fish sauce?
If you haven't used fish sauce before the name might sound kind of gross. But it's really not! Fish sauce is made from anchovies and salt and is used to flavor a lot of Thai dishes. If you're turned off by anchovies reminder that Caesar salad dressing is also made with them! You can find it in the International/Asian area of most grocery stores as well. If you don't have any/can't find it, soy sauce can work as a substitute.
How to make Thai Soup with Noodles:
You'll want to use a large pot or dutch oven for this soup. Start by cutting up your chicken and seasoning with salt, pepper and some red pepper flakes if desired. Warm olive in the pot over medium heat. Add chicken and cook for 5 or 6 minutes (or until cooked through/no longer pink) breaking up with spatula into smaller pieces. Remove to a small bowl once cooked.
Add more olive oil to the pot and heat. Add onions, bell pepper and jalapeno. I used some large and some small bell peppers so the small ones I chopped into rings. Whatever size works! Saute for 4-5 minutes then add garlic, ginger and red curry paste and cook 1-2 more.
Pour in coconut milk and stir well. Then add chicken broth, turn up heat and bring to boil. Stir in spice mixture, reduce heat and simmer 10-15 minutes.
Stir in rice noodles, brown sugar and fish sauce. Cook for 5-6 minutes or until noodles are cooked.
Turn off heat and stir in cilantro, basil, green onion and lime juice. Adjust spice as needed.
How to serve:
I like to sprinkle a little more fresh cilantro on top and serve with a spoon and chopsticks. I used the ones linked below:
Storage instructions for Thai Soup with Noodles:
This Thai Soup with Noodles heats up great. Store in an airtight container in the refrigerator for up to 5 days and simply heat up on the stove or in the microwave. I always have leftovers!
Enjoy a bowl this weekend!
You might also enjoy:
https://www.cuisineandcocktails.com/spicy-thai-chili-pepper-ramen-with-shrimp/
https://www.cuisineandcocktails.com/spicy-southwest-chicken-soup/
https://www.cuisineandcocktails.com/basil-hot-pepper-chicken-with-jasmine-rice/
Thai Soup with Noodles
Ingredients
Method
- 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.
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