Quick red curry soup –Hey y’all, let’s whip up something delicious! I’m talkin’ about a comforting bowl of Quick Red Curry Chicken Noodle Soup that’s gonna warm you up from the inside out. Whether it’s a chilly evening or you just need a little pick-me-up, this soup is where it’s at. Let’s dive right in!
Quick Red Curry Chicken Noodle Soup
Check out this mouth-watering image of our star dish:
Now, to make this soul-soothing soup, here’s what you’ll need:
- 2 tablespoons oil (vegetable or coconut)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 cups cooked chicken, shredded
- 1 cup noodles (rice noodles work great!)
- 1 red bell pepper, sliced
- 1 cup baby spinach or greens of your choice
- Salt and pepper to taste
- Fresh cilantro, for garnish
Alright, now that we’ve got our ingredients ready, here’s how to put it all together:
- Start by heating the oil in a big pot or Dutch oven over medium heat. Toss in the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
- Add in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the red curry paste and let it cook for another minute to deepen the flavors.
- Pour in the chicken broth and coconut milk. Bring that mixture to a gentle boil.
- Add your shredded chicken and noodles, stirring well to combine. Let it simmer until the noodles are cooked through, usually about 5-7 minutes.
- Toss in the sliced bell pepper and spinach, cooking for an additional 2-3 minutes until the veggies are tender but still vibrant.
- Season with salt and pepper to taste, and don’t forget to garnish with fresh cilantro!
This Quick Red Curry Chicken Noodle Soup is perfect for sharing with friends and family. Serve it up hot and enjoy the burst of flavors in every warm spoonful. Can’t wait to hear how yours turns out!