Recipe of Andrew Copley Thai Red Curry Noodle Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, thai red curry noodle soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Thai Red Curry Noodle Soup is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Thai Red Curry Noodle Soup is something which I have loved my whole life. They are nice and they look wonderful.

Read Customer Reviews & Find Best Sellers. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Thai Noodle Soup Warm and comforting Thai noodle soup made with red curry paste, coconut milk, and noodles of choice.

To begin with this particular recipe, we must prepare a few ingredients. You can cook thai red curry noodle soup using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thai Red Curry Noodle Soup:

1. Take 1 Tbs olive oil
2. Get 1.5 pounds boneless, skinless chicken, cut to bite-sized pieces
3. Prepare to taste Salt and pepper,
4. Get 3 garlic cloves, minced
5. Take 1/4 red bell pepper, diced
6. Take 1/4 onion diced
7. Get 3 Tbs red curry paste
8. Get 6 cups chicken broth
9. Make ready 1 can lite coconut milk
10. Make ready 1 (14 ounce) package of rice noodles
11. Make ready 1 Tbs fish sauce
12. Take 2 tsp brown sugar
13. Make ready 1 bunch green onions
14. Prepare 1 bunch cilantro
15. Get 1/2 lime squeezed juice

Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. I needed to make something delicious for my kids for dinner and I knew they would LOVE this Spicy Thai Red Curry Noodle Soup. Heather says this is the most-viewed and most-cooked recipe on her site over the last nine years. It was a total win over here!

Steps to make Thai Red Curry Noodle Soup:

1. Heat olive oil in a large stock pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to stock pot and cook until golden brown then set aside.
2. Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 2-3 minutes.
3. Stir in curry paste, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping any brown bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, about 10 minutes.
6. Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in green onions, cilantro, and lime juice.
8. Walla!!! It's ready to be served!!!

Heather says this is the most-viewed and most-cooked recipe on her site over the last nine years. It was a total win over here! Add the RED CURRY PASTE and cook for about a minute. Stir in the COCONUT MILK, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Hot and spicy Thai red curry noodle soup 'as you get' on the streets of Bangkok.

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