20-Minute Thai Red Curry Noodle Soup with Chicken | Serious Eats : Recipes


  • Kosher salt
  • 2 teaspoons vegetable oil
  • 2 tablespoons Thai red curry paste
  • 2 quarts low-sodium store-bought or homemade chicken broth
  • 2 tablespoons fish sauce (plus more to taste)
  • 2 tablespoons sugar (plus more to taste)
  • 2 tablespoons fresh juice from about 2 limes (plus more to taste)
  • + 4 more ingredients
    • 2 small boneless skinless chicken breast halves (about 10 ounces total)
    • 8 ounces Thai-style rice noodles or thin spaghetti
    • Handful basil, cilantro, and/or mint leaves
    • Handful sliced scallions

1 Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in ch...

View full recipe at SpringPad


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