Thai Red Curry Chicken Soup w/Rice Noodles

Last evening I wanted to have a soup/stew ready for my husband when he returned home from his 4 day trip. He normally is pretty tired after a long stretch of days flying from city to city and at the last minute I decided to make a Thai Red Curry Soup.

I have not had great luck with some of the prepared red curry's on the market as many are quite salty. But in most grocery stores today Thai Kitchen Red Curry Paste is available and it really is great to work with. It has the perfect level of heat without excess sodium.

If your looking for new soup that is filled with great warmth, is creamy and has noodles I think you will love this recipe. To keep things really simple I picked up a hot Rotisserie Chicken which saved me 45 minutes in prep time.

Ingredients:

1 Rotisserie Chicken

2-3 Tbsp. red curry paste by Thai Kitchen

1 red bell pepper

1 small yellow onion

1 large garlic clove - chopped (I used elephant garlic this time)

2 Tbsp. olive oil

1 Tbsp. ginger - freshly grated or a refrigerated ginger paste

6-8 cups low sodium chicken broth

1 can coconut cream (I prefer this to coconut milk)

1 Tbsp. fish sauce

1 teaspoon brown sugar

4-6 oz of packaged thin rice noodles - use 2 or 3 oz if you want more of a soup than a stew.

Optional - roasted vegetables on hand - I did carrots, fennel and yellow cauliflower and I roasted these while preparing the rest of the soup.

Quick Tip - adding additional roasted vegetables will give great depth of flavor. You can use as well potatoes, butternut squash or green beans.

For individual servings toppings can be any of the following - squeezed fresh lime juice, chopped parsley, basil or cilantro and/or chopped scallions.

Directions:

While the chicken is still warm remove all the meat you intend to use.

In a large soup pot or dutch oven add the olive oil. On medium high heat saute the onions and red bell pepper for 5 minutes.

Add the garlic, a pinch of salt & black pepper, saute for 2 minutes longer.

Add the red curry paste and the ginger and stir to fully incorporate.

Add the roasted vegetables selected, as well, the chicken meat.

Add next your chicken stock. I recommend enough stock until it is just above all of the ingredients.

Add the coconut cream next. Give the soup a good stir and bring to a light boil.

After 2-3 minutes the coconut cream should be fully incorporated. Taste the soup. If you wish to add more red curry paste do so at this point.

Add next the fish sauce and brown sugar.

As the soup begins to lightly boil reduce to a simmer, taste to see if more salt and pepper is needed then add the rice noodles.

After 2 minutes turn off the heat, cover the pot, and allow the rice noodles to finish cooking.

for approx 5 minutes.

Serve the soup in individual bowls. Suggested toppings as desired.

ENJOY!