Thai · Dinner
Curry Noodle Soup With Chicken
Rice noodles in a coconut curry broth with poached chicken thigh, red curry paste, fish sauce, and lime. Bean sprouts, scallion, and cilantro add crunch and freshness, while chili oil finishes the bowl. Naturally gluten-free using fish sauce instead of soy sauce.
$6
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
41.3gProtein
26.8gFat
52.1gCarbs
9.8gSugar
3.1gFiber
1680mgSodium
161mgChol
16.4gSat Fat
790mgPotassium
68mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
Goes well with
Sauvignon Blanc or Pinot Grigio
local
Thai Iced Tea (Cha Yen)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces; slice scallion and chop cilantro. Soak rice noodles in hot water per package directions until pliable.
2
Heat vegetable oil in a medium saucepan over medium heat. Stir in red curry paste for 1 minute until glossy and darker red, then add coconut milk and chicken stock.
3
Add chicken pieces and simmer over medium-low heat for 12 minutes until cooked through and no longer pink inside.
4
Stir fish sauce and brown sugar into the pot and simmer for 2 minutes until broth is balanced between salty and sweet.
5
Boil soaked rice noodles in a separate pot of boiling water for 2 minutes until tender, then drain.
6
Divide noodles into a deep bowl and ladle hot curry broth and chicken over top.
7
Plate
Scatter bean sprouts, scallion, and cilantro over the bowl, drizzle with chili oil, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 3 tbsp3 tbsp red curry paste
- 360ml360ml coconut milk
- 240ml240ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 150g150g dry rice noodles
- 100g100g bean sprouts
- 22 scallion
- 4 tbsp4 tbsp cilantro
- 22 lime wedge
- 1 tsp1 tsp chili oil
- 2 tsp2 tsp vegetable oil
