Red Thai Curry Noodle Soup
This Red Thai Curry Noodle Soup is packed with flavor and is quick & easy enough for a weeknight meal! It’s sweet, spicy and has a hint of tang with a squeeze of lime. Using the Fortune Gluten Free Noodles provides for a healthier option and they taste delicious!
Servings Prep Time
6people 20minutes
Cook Time
15minutes
Servings Prep Time
6people 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Prepare chicken by cutting it into 1/2′ pieces and tossing it in a bowl with kosher salt and black pepper.
  2. In a large skillet with deep sides, heat pan to medium high and add Extra Virgin Olive Oil. Sear chicken in batches so it is brown on all sides, about 2 minutes per side. Reserve in a bowl and continue cooking in batches. Chicken will not be cooked completely through yet.
  3. In the same pan, add another Tbs. of EVOO, add diced onion over medium low heat, add salt and pepper. Using a wooden spoon, scrape up the browned bits on the bottom of the pan and cook onions about 5 minutes until translucent. Add bell pepper and continue to saute over medium heat for 3 more minutes. Finally, add the sliced mushrooms, stir to combine and cook another 3 minutes.
  4. Add minced garlic, ginger and lemongrass, red thai curry and stir to combine all of the flavors. Cook for 3-5 minutes on medium low heat.
  5. Add the coconut milk and bring to a simmer. Add chicken back into the pan and cook 10 minutes until chicken is cooked through.
  6. Add Chicken Stock and Fortune Gluten Free Noodles, bring to a boil and follow package instructions to cook for 3 minutes.
  7. Add spinach to wilt. Stir and add chopped cilantro and squeeze of 1/2 lime.
  8. Serve in a bowl with a sprinkle of fresh cilantro, thai basil, scallions and a squeeze of lime…enjoy!
Recipe Notes

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