Thai Red Curry Soup

Welcome to the Good Ranchers' kitchen! Today, we're bringing you a comforting and flavorful Thai Red Curry Soup featuring our Garlic Pepper Chicken Breasts. This vibrant dish is packed with aromatic ingredients like red curry paste, coconut milk, and fresh veggies, creating a rich and satisfying soup. Quick to prepare and bursting with flavor, it's perfect for a cozy family dinner or a quick weeknight meal.

 

Ingredients:

1 tbsp Olive Oil

4 Good Ranchers Garlic Pepper Chicken Breasts

Salt and Pepper

3 cloves Garlic, minced

1 Red Bell Pepper, cut into strips

1 Onion, diced

3 tbsp Red Curry Paste

1 tsp ground ginger

6 cups Chicken Broth

1 can (13.5 oz) Coconut Milk

7 oz Rice Noodles (about ½ a container)

1 tbsp Fish Sauce

3 Green Onions, thinly sliced

½ cup chopped cilantro

2 Limes, cut into wedges

 

Directions:

Heat olive oil in large pot or Dutch oven over medium heat.  Add chicken and cook until golden brown (2-3 mins on each side) and set aside on a cutting board.

Add garlic, bell pepper, and onion to the pot and cook until tender (3-4 minutes). Chop the partially cooked chicken breasts into bite sized chunks.  Stir in the ground ginger and red curry paste and cook for one minute.  To the pot, add the chicken broth and coconut milk (as you add the liquid make sure you scrape the bottom of the pan to catch all those good flavors from browning). Finally, add the chicken back to the pot.  

Bring to a boil, add the rice noodles, and let them cook for 6-8 minutes (until the noodles are just underdone).  Stir in the fish sauce, green onions, cilantro, season with salt and pepper to taste and serve with lime wedges to squeeze over top.  Eat this soup ASAP.  

A delicious and easy dinner!