A delicious Thai-inspired rice noodle soup that's as delicious as it is beautiful! We use chicken, and tofu is an excellent vegan/vegetarian substitute.
- 1 Tbsp (15 ml) coconut oil
- 4 servings chicken, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, peeled and minced
- 3 Tbsp (45 ml) Red Thai Curry paste
- 3 cups (700 mL) chicken or vegetable broth
- 1 red bell pepper, sliced thinly and halved
- 1 can (400 ml) full-fat coconut milk
- 2 Tbsp (30 ml) Gluten-free soy sauce or coconut aminos
- 4 servings (~200 g) rice noodles, linguine or stir-fy style
- 3 small heads bok choy, ends trimmed and washed
- lime wedges
- Optional: sliced green onions, fresh basil leaves, sambal hot sauce
- Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add the chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
- Add coconut oil, garlic, and ginger. Cook, stirring on occasion, until the garlic is just beginning to turn golden (2-3 minutes). Add red curry paste and cook for 1 minute more, stirring constantly.
- Add broth, bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 5-7 minutes more, until the noodles and greens are soft.
- Add lime wedges and optional toppings before enjoying warm!
I recommend preparing all the vegetables first. Once you begin cooking, the process moves quickly!
The toppings make it even better! Definitely don't skip the lime, and add the green onions, basil and sambal chili sauce if you can.
The noodles will soak up most of the liquid overnight if eating leftovers. This is definitely NOT a bad thing. The second day it's more of a red curry with noodles because it's saucy with little extra liquid.
It's good with tofu too. Fry the tofu separately so it's crisp and add it in at the end.
- Category: Meal
- Cuisine: Asian
Keywords: red curry, dinner party, soup