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thai red curry chicken noodle soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Beautiful looking and tasty too.

yield 4 -6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For thai red curry chicken noodle soup

  • 8 oz
    rice noodles
  • 1 Tbsp
    peanut oil
  • 4
    boneless skinless chicken thighs cut into bite size pieces
  • 1 bunch
    scallions diced
  • 4 clove
    garlic minced
  • 1 Tbsp
    ginger grated
  • 6 c
    chicken stock
  • 1 c
    coconut milk
  • 1 1/2 Tbsp
    red curry paste
  • 3 Tbsp
    smooth peanut butter
  • 2 Tbsp
    soy sauce
  • 1
    red bell pepper sliced
  • 1/2 c
    frozen peas
  • drizzle of chili oil
  • fresh thai basil

How To Make thai red curry chicken noodle soup

  • 1
    Cook the noodles according to package directions drain and set aside. Add oil to Wok or skillet. Add the chicken, garlic and ginger stir fry until chicken is browned. Add the white parts of the scallions and stir fry 1 minute. Add the chicken stock, coconut milk, red curry paste, peanut butter, and soy sauce. Bring to a boil and reduce to a simmer. Simmer 5 minutes.
  • 2
    Add the red bell pepper, peas and green parts of the scallions. Cook too more minutes. Add the noodles and cook 1 minute.
  • 3
    Place in bowl drizzle chili oil over top and garnish with Basil
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Categories & Tags for Thai Red Curry Chicken Noodle Soup:

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