20-Minute Thai Red Curry Noodle Soup with Chicken

Name: 20-Minute Thai Red Curry Noodle Soup with Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Handful basil, cilantro, and/or mint leaves; 2 Tbsps fish sauce (plus more to taste); 2 Tbsps fresh juice from about 2 limes (plus more to taste); 4 servings Kosher salt; 2 liters low-sodium store-bought or homemade chicken broth; 227 grams Thai-style rice noodles or thin spaghetti; 1 Handful sliced scallions; 2 smalls boneless skinless chicken breast halves (about 10 ounces total); 2 Tbsps sugar (plus more to taste); 2 Tbsps Thai red curry paste; 2 teaspoons vegetable oil

20-Minute Thai Red Curry Noodle Soup with Chicken might be just the main course you are searching for. This recipe serves 4. One serving contains 400 calories, 24g of protein, and 7g of fat. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. A mixture of chicken breast halves, sugar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. This recipe is typical of Indian cuisine.

Instructions

Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering.

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Stock

Water

Cooking Oil

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Pot

Sauce Pan

Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute.

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Curry Paste

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Wooden Spoon

Frying Pan

Whisk in chicken broth, fish sauce, sugar, and lime juice.

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Chicken Broth

Fish Sauce

Lime Juice

Sugar

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Whisk

Add chicken breast halves.

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Chicken Breast Halves

Allow mixture to come to a simmer and cook until chicken is cooked through, about 10 minutes.

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Whole Chicken

Transfer chicken to a bowl and, wearing gloves or working under cold running water, tear chicken into bite-sized strips.

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Whole Chicken

Water

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Bowl

Cook noodles in boiling water according to package instructions.

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Pasta

Water

To serve, divide noodles and chicken between four large bowls. Season broth to taste with more lime juice, fish sauce, sugar, and salt as desired, then pour over chicken and noodles. Divide herbs and scallions between bowl, and serve immediately with extra lime wedges.

Ingredients you will need

Lime Wedge

Fish Sauce

Lime Juice

Green Onions

Whole Chicken

Pasta

Broth

Herbs

Sugar

Salt

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Bowl

Equipment

Ingredients

Servings:

1Handful

basil, cilantro, and/or mint leaves 2Tbsps

fish sauce (plus more to taste)2Tbsps

fresh juice from about 2 limes (plus more to taste)4servings

Kosher salt 2liters

low-sodium store-bought or homemade chicken broth 227grams

Thai-style rice noodles or thin spaghetti 1Handful

sliced scallions 2smalls

boneless skinless chicken breast halves (about 10 ounces total)2Tbsps

sugar (plus more to taste)2Tbsps

Thai red curry paste 2teaspoons

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.