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Thai Red Curry Noodles

Thai Red Curry Noodles: A Cozy One-Pot Wonder You’ll Love

Thai Red Curry Noodles is a delightful one-pot wonder that combines comfort food with vibrant flavors, ideal for warming evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil any neutral cooking oil can be substituted
  • 1 pound Boneless, Skinless Chicken Breasts can substitute with chicken thighs, shrimp, or tofu
  • Kosher Salt and Black Pepper to taste
  • 3 cloves Garlic freshly minced or garlic powder
  • 1 Red Bell Pepper can substitute with other bell pepper varieties
  • 1 Onion yellow or red onion can be used interchangeably
  • 2 tablespoons Red Curry Paste adjust for desired heat levels
  • 1 tablespoon Freshly Grated Ginger can use ginger paste as an alternative
  • 4 cups Low Sodium Chicken Broth can swap with vegetable broth for vegetarian option
  • 1 can Coconut Milk full-fat for thicker broth, light for lower-calorie option
  • 8 ounces Rice Noodles can substitute with vermicelli, udon, or soba noodles
  • 2 tablespoons Fish Sauce can substitute with soy sauce for vegetarian option
  • 1 tablespoon Brown Sugar or coconut sugar for a healthier twist
For Garnish
  • Green Onions sliced
  • Cilantro fresh
  • Basil fresh
  • 1 Fresh Lime Juice ideally freshly squeezed

Equipment

  • large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.
  2. Season 1 pound of boneless, skinless chicken breasts with kosher salt and black pepper. Sear for 2-3 minutes on each side until golden brown, then remove and set aside.
  3. In the same pot, add 3 minced garlic cloves, 1 diced red bell pepper, and 1 chopped onion. Sauté for about 3-4 minutes.
  4. Add 2 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger to the sautéed vegetables, stirring for 1 minute.
  5. Pour in 4 cups of low sodium chicken broth and 1 can of coconut milk. Bring to a gentle boil.
  6. Return the chicken to the pot and let it simmer for about 10 minutes.
  7. Stir in 8 ounces of rice noodles, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar. Cook for about 5 minutes.
  8. Remove from heat and mix in sliced green onions, cilantro, and basil. Squeeze in the juice of 1 lime.
  9. Ladle the soup into bowls and garnish with extra herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh ingredients for maximum flavor and customize for taste based on heat preference and available vegetables.

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