Description
A rich and comforting Thai-inspired soup with tender chicken, silky rice noodles, and a creamy coconut red curry broth, balanced with fresh herbs and a hint of lime.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 200 grams rice noodles
- 2 tablespoons red curry paste
- 2 cups coconut milk
- 3 cups chicken broth
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and ginger, then stir in red curry paste and cook until fragrant.
- Pour in chicken broth and coconut milk, stirring until smooth.
- Add shredded chicken, sliced bell pepper, and rice noodles.
- Simmer for 10 to 12 minutes until noodles are tender.
- Stir in spinach, fish sauce, brown sugar, and lime juice, then cook for 2 more minutes.
- Ladle into bowls and garnish with fresh cilantro before serving.
Notes
- Use full-fat coconut milk for a richer texture.
- Add chili flakes if you prefer extra heat.
- Store noodles separately if planning leftovers to avoid sogginess.
- Always add lime juice at the end for the freshest flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Thai red curry chicken soup, coconut curry soup, chicken noodle soup, Thai soup recipe, easy curry soup