THAI RED CURRY CHICKEN NOODLE SOUP | AUTHENTIC THAI SOUP RECIPE | #the_forgotten_kitchen

Thai red curry noodle soup is an easy Thai delicacy that’s made by cooking chicken in a fragrant Thai coconut sauce infused with fresh vegetables. I prefer Thai cuisine for how it emphasizes cooking light dishes with fresh ingredients. Thai cuisine also has strong aromatic components which give it a spicy edge. Whenever my husband and I plan a dinner date its usually to a Thai restaurant. That’s how much we love Thai cuisine. The Thai noodle soup has a slight tang-like flavor as well as a little sweetness. This recipe can be made in 20 minutes. Thai cuisine lovers - try it out!

Preparing time: 10 minutes
Cooking time: 20 minutes
Servings: 4-6 people

Ingredients:
150 gms Rice Noodles
½ kg boneless Chicken
6 cups low-sodium Chicken Broth
3 tbsp Thai Red Curry paste
1 ½ cup thick Coconut milk
7-8 minced Garlic
1-inch grated Ginger
1 cup diced Onion
1 cup Broccoli
1 cup diced Bell Pepper
1 Carrot
Spring onion chopped
Coriander chopped
½ tbsp Brown Sugar
1 tbsp Lemon juice
¼ tsp Turmeric powder
½ tsp Red Chili flakes
½ tsp Pepper
Salt

Directions:
• To begin, season ½ kg chicken by adding ¼ tsp turmeric powder, ½ tsp red chili flakes and ½ tsp salt. Set aside.
• To a stock pot, add and boil 6-7 cups of water, 1 tsp oil and ½ tsp salt. To the boiling water add 150 grams of rice noodles. Cook for 2 minutes, strain the water and set aside.
• Heat 1 tsp oil in a pan. Add the seasoned chicken pieces. Cook until golden brown and set aside.
• Heat 2 tsp oil in a stock pot. Add 1-inch grated ginger and 7-8 minced garlic. Sauté for a minute.
• Add and stir in 1 sliced carrot and the stem of the spring onion.
• Add 1 cup diced onion, 1 cup broccoli and 1 cup of diced bell pepper.
• Add 3 tbsp of Thai red curry paste. Mix well. Cover & cook for 2 minutes.
• Add 6 cups of chicken broth, 1 ½ cups of coconut milk, cooked chicken, ½ tbsp brown sugar and ½ tbsp salt.
• Stir in the cooked rice noodles and bring to a boil.
• Add ½ tsp pepper and 1 tbsp lemon juice.
• Garnish with spring onions and coriander. Serve hot and enjoy!

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