To say that we love Asian food would be an understatement. The Hearne household could happily subsist exclusively on Chinese, Thai, Vietnamese, Indian, and Sushi. We often end up relying on takeout for our fix, which gets pricey. So, sometimes we channel our inner Morimoto and make our own Asian food at home.
This Red Curry Soup has only a few ingredients, which is remarkable considering the ingredient list on most Thai recipes is at least as tall as I am. To simplify even further, we threw in a rotisserie chicken from Costco instead of making our own – my favorite shortcut of all time.
This soup is so yummy! It is a little spicy, a little creamy, and just as satisfying as takeout.
The recipe came from Cuisine at Home – a user-friendly magazine that my mother-in-law Leanne gave me last year. All of the magazine’s recipes are simple and easy to follow, including this one. If you have 20 minutes to spare, I highly suggest you try it out!
Red Curry Soup with Rice Noodles
From Cuisine at Home, April 2010
12 oz. boneless, skinless chicken breast halves
Salt and black pepper
1 Tbsp. vegetable oil
2 cups water
1 can coconut milk
3-4 tsp red curry paste (such as Thai Kitchen brand)
1 Tbsp. fish sauce
1 cup thinly sliced green bell pepper
2 oz. rice stick noodles, broken
Season chicken with salt and pepper; cut into bite-sized pieces.
Heat oil in a saucepan over medium-high. Add chicken to the pan and sauté until browned, 4-5 minutes, stirring occasionally.
Add water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2-3 minutes.
Add bell pepper and noodles; bring to a boil. Simmer soup until noodles are softened, 3-4 minutes.