Soooo, you’re gonna want to make this. It’s good. Like really really good. And the fact that it only takes about 15-20 minutes to throw together makes it just that much better. It’s called curry noodle soup but I would describe it more accurately as a Thai version of pho. Subtle notes of sweetness in the broth from the red curry and then pops of bright acidity from fresh squeezed lime (whatever you do DO NOT skip the fresh squeeze of lime at the end). Add rice noodles and you have a meal fit to make any noodle lover’s wildest dreams come true. Oh, worth noting this is gluten and dairy free, enjoy!
2 tablespoons oil
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs, sliced (I saved some time and had extra chicken for lunch salads by using pulled rotisserie chicken)
4 cups chicken broth
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime, juiced
Sliced red onion, red chilis, cilantro, scallions to garnish (I used what I had, next time I am going to add thinly sliced shallot)
In a large pot over medium heat add oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken (if using raw) and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Turn the heat to low, add noodles to the broth and stir for 1-2 minutes until they are done. Pour the soup and noodles into serving bowls and add a lime juice and your garnishes, and serve.