Thai Red Curry Noodle Soup

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!It’s been about 6 weeks since our Thailand trip.
And yes, I needed a teeny tiny break from Thai food. But let’s be real. That only lasted like 0.2345 seconds.So I’m back on the Thai food binge for the foreseeable future, starting with this noodle soup.
Now you know I love a red curry. But I love it even more with rice noodles.

It’s so cozy, it’s so comforting, and it’s so fragrant with all the cilantro, basil and lime juice. Although I always add a little bit of extra lime juice to my bowl for that extra zesty kick!

Thai Red Curry Noodle Soup
Delicious. Just made this for my book club and can’t stop sampling it. There won’t be any left for them! I added a piece of lemongrass to sit in the soup while it simmered too and am adding shrimp instead of chicken when I reheat to serve up. Made noodles ahead of time and rinsed in cold water. Ready to go!

Prep Time: 1 hour
Cook Time: 30 mins
Total Time: 1 hour 30 mins

Ingredients

•     2 bunch carrots, cut in half and in quarters lengthwise
•     1 red onion, diced
•     2 heads bok choy, cut into quarters
•     1 bunch broccolini, cut in half lengthwise
•     1–2 small red chili pepper(s), seeded and sliced
•     Salt and pepper
•     Olive oil or other vegetable oil, as needed
•     2 cloves garlic, minced
•     2 Tablespoons red curry paste
•     1” piece of lemongrass, smashed
•     1-inch fresh ginger, minced
•     14 ounces (400g) rice noodles
•     1 – 1 1/2 cups (240–360 ml) water
•     2 cans (14 ounces/400 ml) coconut milk
•     2 Tablespoons tamari sauce
•     2 limes, juiced

Instructions

1.     Preheat the oven to 425°F (220°C).
2.     Toss the carrots with a bit of oil and spread them out onto a sheet pan. Sprinkle with a pinch of salt and roast for 20 minutes. Set aside.
3.     Toss the broccolini and the bok choy with a bit of oil and spread it out onto another sheet pan. Sprinkle with a pinch of salt. Roast for 10 minutes.
4.     Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom of the pan. Add the diced red onion and let sauté for a few minutes until tender and caramelized.
5.     Stir in the chili peppers and cook another minute or so. Add the garlic, ginger, and piece of lemongrass. Cook another 30 seconds. Add a splash more oil, then the curry paste. Stir the curry paste to incorporate it, and let it cook in the oil for a minute or so.
6.     Next, add the coconut milk and water. Let the liquid come to a simmer. Simmer for 15 minutes on low, stirring often.
7.     Stir in the rice noodles and cook until noodles are tender, about 5-7 minutes. When ready, turn off the heat and stir in the lime juice and tamari sauce. Taste and adjust the seasoning if needed. Serve immediately.

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