Red Curry Soup with Chicken and Rice Noodles

5 from 5 votes

Red Curry Soup with Chicken and Rice Noodles

This soup makes a satisfying one-dish meal. If you plan to eat the soup immediately, mix the noodles right into the broth. Otherwise, keep them separate until you assemble the soup in the bowls. As the soup cools, the noodles will soak up the liquid, leaving tasty noodles but no broth.

Prep Time35 mins

Cook Time35 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 433kcal

Ingredients

8 ounces flat rice noodles
1 pound boneless, skinless chicken breasts, cut crosswise into thin slices and then into strips
2 tablespoons gluten-free Asian fish sauce
2 tablespoons vegetable oil
1 small onion , thinly sliced
2 cloves garlic , minced
3 tablespoons gluten-free red curry paste
½ teaspoon turmeric
½ teaspoon ground coriander
¾ teaspoon salt
2 (14-ounce) cans unsweetened coconut milk
2 cups gluten-free chicken broth
Cilantro leaves , for serving
Shredded cabbage , for serving
Lime wedges , for serving
Gluten-free sriracha or other chili- garlic sauce , for serving

US Customary - Metric

Instructions

Cook noodles in a large pot of boiling water until just done, about 5 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain noodles in a colander and rinse with cold water to stop the cooking. Set aside.
In a small bowl, toss chicken with fish sauce. Let stand while you prepare the soup.
In a pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until starting to brown, about 10 minutes. Stir in garlic, curry paste, turmeric and coriander and cook, stirring, for about 1 minute. Add salt, coconut milk, and chicken broth and bring to a boil. Lower heat and simmer, partially covered, to infuse the flavors, 10 to 15 minutes.
Add chicken and fish sauce to the simmering broth. Continue cooking until chicken is cooked through, about 5 minutes.
To serve, divide noodles among 4 bowls and ladle the soup over the noodles. Top with cilantro, cabbage, a squeeze of lime juice and hot sauce, to taste.

Notes

To reduce calories, replace 1 can unsweetened coconut milk with 1 can lite unsweetened coconut milk. For Seafood Curry Soup, replace chicken with 1 pound medium-size raw shrimp, bay scallops or crab (or combination). Toss with gluten-free fish sauce and simmer for 5 minutes.

Nutrition