Thai red curry noodle soup✨

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 1 lb total)
• 4 cups Low‑Sodium Chicken Stock (store‑bought or homemade)
• 1 cup Coconut Milk (full‑fat, canned)
• 2 tablespoons Thai Red Curry Paste (store‑bought)
• 1 tablespoon Fish Sauce (Thai style)
• 1 teaspoon Palm Sugar (or light brown sugar)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1/4 cup Fresh Thai Basil Leaves (roughly torn)
• 2 tablespoons Fresh Cilantro (optional garnish, chopped)
• 200 grams Rice Noodles (dry, medium width)
• 3 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 piece Lemongrass Stalk (white part only, finely sliced)
• 1 piece Bird's Eye Chili (thinly sliced, optional for extra heat)
• to taste Sea Salt
• to taste Ground Black Pepper

Instructions

1. Prepare aromatics

   Finely mince the garlic, grate the ginger, slice the white part of the lemongrass, and thinly slice the chili if using.

   Time: PT10M

2. Build the broth

   In the large pot combine chicken stock, coconut milk, red curry paste, fish sauce, palm sugar, minced garlic, grated ginger, sliced lemongrass, and chili. Bring to a gentle simmer, stirring to dissolve the curry paste.

   Time: PT15M

   Temperature: medium heat

3. Poach the chicken

   Add the chicken breasts whole into the simmering broth. Cook until the chicken reaches an internal temperature of 165°F (74°C) and is just cooked through, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

4. Shred the chicken

   Remove the chicken breasts with tongs, place on a cutting board, and shred using two forks or pull apart with your hands.

   Time: PT5M

5. Finish the soup

   Return the shredded chicken to the pot. Stir in fresh lime juice, torn Thai basil leaves, and chopped cilantro. Taste and adjust salt or extra fish sauce if needed.

   Time: PT2M

6. Cook the rice noodles

   Bring a separate pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 4–5 minutes) until al dente. Drain in a strainer and rinse under cold water to stop cooking.

   Time: PT5M

   Temperature: boiling

7. Assemble and serve

   Divide the cooked noodles among serving bowls. Ladle the hot broth and chicken over the noodles. Garnish with extra basil or cilantro if desired and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g