Spice up your dinner with this flavorful Thai red curry chicken soup

This Thai red curry chicken soup is bursting with exotic flavors of coconut milk, lemongrass, ginger, and red curry paste. The tender chicken, vegetables, and noodles make it a hearty and satisfying meal that will warm you up on a chilly evening.

Ingredients

• 2 tbsp vegetable oil
• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 3 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 stalk lemongrass, bruised
• 1 inch ginger, peeled and sliced
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1 cup snow peas
• 8 oz rice noodles
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro leaves for garnish

Directions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken strips and cook until browned.
2. Stir in the red curry paste and cook for another minute.
3. Add the coconut milk, chicken broth, lemongrass, and ginger. Bring to a simmer and cook for 10 minutes.
4. Add the bell pepper, mushrooms, and snow peas. Cook for another 5 minutes.
5. Meanwhile, cook the rice noodles according to package instructions.
6. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings if needed.
7. To serve, divide the rice noodles among bowls and ladle the soup over the top. Garnish with fresh cilantro leaves.
8. Enjoy your delicious Thai red curry chicken soup!

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