Print
Ingredients
Scale
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- ½ lb (250 g) boneless, skinless chicken, diced
- 1 red onion, thinly sliced
- 1 yellow pepper, thinly sliced
- 4 tablespoons Thai red curry paste
- 1 ¼ cups (200 g) sweet corn (canned or frozen)
- 1 ¾ cups (400 ml) coconut milk
- 1 ¾ cups (400 ml) chicken stock
- 10 ½ oz (300 g) dried rice noodles
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Juice of 1 lime
- 1 bunch fresh coriander, chopped
- 1 bunch fresh basil, chopped
Instructions
- Heat oil in a large pan over medium-high heat and brown the diced chicken.
- Remove the chicken and sauté garlic and ginger until fragrant.
- Add red onion and cook for 5 minutes until softened.
- Stir in yellow pepper, sweet corn, and red curry paste.
- Return chicken to the pan, add chicken stock and coconut milk, and bring to a boil.
- Add dried rice noodles and simmer for about 5 minutes until tender.
- Stir in soy sauce, lime juice, honey, chopped coriander, and basil.
- Serve garnished with reserved red onion and extra basil.
Notes
Adjust the red curry paste to match your spice preference.
Keep the noodles slightly al dente as they’ll cook more in the soup.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 3
- Protein: 18
- Cholesterol: 55