Exotic Yet Familiar: Easy & Creamy Red Curry Noodle Soup
Exotic Yet Familiar: Easy & Creamy Red Curry Noodle Soup
Create an Unforgettable Flavor Experience with this Rich and Easy Red Curry Noodle Soup.
An exotic noodle soup infused with the vibrant flavors of red curry. Using chicken breast results in a wonderfully thick and creamy broth, while shrimp offers a lighter, cleaner taste. This recipe makes it easy to bring the taste of Southeast Asia right into your kitchen!
Noodle Soup Ingredients- 1/2 Onion, finely chopped.
- 1/3 Lemon, thinly sliced.
- 200g Dried Rice Noodles
- 100g Chicken Breast, thinly sliced. (Can substitute with shrimp)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Red Curry Paste (adjust to your spice preference)
- 400ml Water
- 250ml Coconut Milk (canned is recommended for creaminess)
- 2 Tbsp Chicken Stock
- 1 Tbsp Fish Sauce (can be substituted with soy sauce or salt)
- 0.5 Tbsp Sugar (adjust sweetness to taste)
- 1 Tbsp Lime Juice (lemon juice can be used as a substitute)
- A little Cooking Oil (for sautéing)
Cooking Instructions
Step 1
First, peel and wash the onion thoroughly, then finely chop it. Sautéing the onion will bring out its natural sweetness, enhancing the overall flavor of the broth.
Step 2
Wash the lemon well using baking soda or coarse salt to clean the peel, then slice it thinly. The lemon slices can be served on the side or added to the soup for an extra aromatic touch.
Step 3
Prepare 200g of dried rice noodles. Cooking times can vary depending on the type of noodle, so please refer to the package instructions.
Step 4
Rinse the 100g chicken breast and thinly slice it so it cooks evenly with the noodles. If you prefer seafood, cocktail shrimp make a delicious alternative.
Step 5
Bring a generous amount of water to a rolling boil in a deep pot. Once boiling, add the rice noodles and cook for approximately 2 minutes, slightly less than the package instructions. Be careful not to overcook them to prevent sogginess.
Step 6
Immediately drain the cooked noodles and rinse them under cold water to prevent sticking. Ensure you drain them thoroughly to maintain a firm and chewy texture.
Step 7
Heat a little cooking oil in a wide pan or pot over medium heat. Add the chopped onion, minced garlic, and red curry paste. Sauté for about 1-2 minutes until fragrant, being careful not to burn them. Toasting the curry paste unlocks its full flavor potential.
Step 8
To the sautéed curry paste, add the water (400ml), coconut milk (250ml), chicken stock (2 Tbsp), fish sauce (1 Tbsp), sugar (0.5 Tbsp), and lime juice (1 Tbsp). Stir well to combine all ingredients, then increase the heat to high and bring the mixture to a boil.
Step 9
Once the broth is boiling vigorously, add the sliced chicken breast (or shrimp) and the pre-cooked, rinsed rice noodles. Continue to boil over high heat for another 3-4 minutes. This ensures the chicken is fully cooked and the noodles absorb the rich curry flavor.
