thai red curry chicken noodle soup
Beautiful looking and tasty too.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 8 ounces rice noodles
- 1 tablespoon peanut oil
- 4 boneless skinless chicken thighs cut into bite size pieces
- 1 bunch scallions diced
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 6 cups chicken stock
- 1 cup coconut milk
- 1 1/2 tablespoons red curry paste
- 3 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 1 red bell pepper sliced
- 1/2 cup frozen peas
- drizzle of chili oil
- fresh thai basil
How To Make thai red curry chicken noodle soup
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Step 1Cook the noodles according to package directions drain and set aside. Add oil to Wok or skillet. Add the chicken, garlic and ginger stir fry until chicken is browned. Add the white parts of the scallions and stir fry 1 minute. Add the chicken stock, coconut milk, red curry paste, peanut butter, and soy sauce. Bring to a boil and reduce to a simmer. Simmer 5 minutes.
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Step 2Add the red bell pepper, peas and green parts of the scallions. Cook too more minutes. Add the noodles and cook 1 minute.
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Step 3Place in bowl drizzle chili oil over top and garnish with Basil
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