Red Curry Noodle Soup
Serves: 4
  • 1½ lb skinless chicken breast, sliced into bite size pieces
  • 17 grams fresh ginger, sliced into matchsticks
  • 4 cloves, crushed
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ⅓ cup red curry paste
  • ¼ cup dark brown sugar
  • 3 tablespoons fish sauce
  • 2 cups light coconut milk
  • 2 cups chicken broth
  • 1½ to 2 cups water
  • 1 pound dry rice vermicelli noodles (round and small to medium thickness)
  • one bunch Thai basil
  • on bunch cilantro
  1. In a dutch oven or large 5 qt. pot, heat 2 tablespoon canola oil over medium heat. Add the chicken, half the garlic, and half the ginger. Cook for 4-5 minutes, stirring constantly, until the chicken is cooked through. Plate, then set aside.
  2. Add a little more oil to the pot if needed, then add the onions and remaining garlic. Cook for 3 minutes until soft. Add the bell peppers, and cook for another 5 minutes.
  3. Add the red curry paste, brown sugar, fish sauce, coconut milk, chicken broth, water, and remaining ginger. Bring to a boil, then reduce to simmer. Simmer for 15 minutes. Remove the pot from the heat, then add the chicken.
  4. Bring a large pot of water to a boil. Cook the noodles according to the package, about 9 minutes. Rinse with cold water. Distribute the noodles into four bowls. Ladle the soup over the noodles, then top with Thai basil and cilantro. Serve warm.
Recipe by Sprig and Flours at