Red Curry Udon Noodle Soup

Ingredients

• 1 lb boneless, skinless chicken thighs (cut into thin pieces)
• 2 tbsp vegetable or coconut oil (coconut oil adds a subtle sweetness)
• 1 tbsp ginger paste (freshly grated or jarred)
• 1 tbsp garlic (minced)
• 0.25 cup red curry paste (more to taste; can substitute with yellow or green curry paste)
• 0.5 tbsp fish sauce (adds umami depth)
• 13 oz coconut milk (one full can)
• 1.5 cup chicken or vegetable broth (up to 2 cups depending on desired thickness)
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp brown sugar (up to 2 tbsp to balance flavors)
• 0.5 tsp red pepper flakes (up to 1 tsp for more heat)
• salt (to taste)
• 1 red bell pepper (thinly sliced)
• 1 cup green beans (chopped)
• 2 tbsp Thai basil (chopped; regular basil can substitute)
• 1 tbsp cilantro (finely chopped)
• 12 oz udon noodles (cooked; can substitute with rice or ramen noodles)

Steps

1. 1

   In a large pot, heat 2 tablespoons of vegetable or coconut oil over medium heat. Add the ginger paste and minced garlic, sautéing for 1-2 minutes until they release their fragrance and start to soften.

2. 2

   Stir in the 1/4 cup of red curry paste. Cook for another 1-2 minutes, stirring constantly, to allow the spices to bloom and the flavors to develop.

3. 3

   Pour in the 13-ounce can of coconut milk, 1/2 tablespoon of fish sauce, and 1 1/2 cups of chicken or vegetable broth. Add the lime juice, brown sugar, red pepper flakes, and salt to taste. Stir well to combine and bring the mixture to a gentle simmer.

4. 4

   Add the thinly sliced chicken thighs directly into the simmering broth. Poach the chicken for 5-7 minutes, or until it is cooked through and tender.

5. 5

   Stir in the thinly sliced red bell pepper and chopped green beans. Continue to simmer for an additional 5-7 minutes, until the vegetables are tender but still retain a slight crunch.

6. 6

   Add the chopped Thai basil, cilantro, and cooked udon noodles to the pot. Stir and cook for another 1-2 minutes until the noodles are heated through and have absorbed some of the broth.

7. 7

   Taste the soup and adjust seasonings as needed, adding more lime for brightness or salt if necessary. Ladle into bowls and garnish with additional fresh herbs, chili flakes, or a drizzle of chili oil if desired.

Notes

STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, store the broth and noodles separately to prevent the noodles from becoming soggy. REHEATING: Reheat gently on the stovetop, adding a splash of broth or coconut milk if the soup has thickened. VEGETARIAN OPTION: Omit the chicken and double the vegetables, or add tofu or sliced mushrooms. FREEZING: Freeze the broth, chicken, and veggies, but add fresh noodles after reheating as they do not freeze well.

Nutrition per serving

• main course
• soup
• comfort food
• spicy
• coconut milk
• udon
• one-pot