A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.
This recipe turned out great. It was very flavorful. I did modify the recipe a little. I grated a small ginger root and added 1 tbs of fish sauce.
Great, loved it, adjusted the curry so it was mild.
I halved the portions to try it out first. Initially I thought it would be spicy, but it turned out to be OK for me. Very easy to make. I used Bell peppers, eggplant and mushroom, so they do not go to waste. I will probably add lemongrass next time and try it.
Made this last night. EVERYONE went back for seconds. It is very addicting! Just enough heat and flavor. Made it exactly as called, except I doubled the recipe. Pretty quick and easy to make. There is more time in prep than actual cook time. It came together really easy. Will definitely be making this again!
This is exquisite and delicious. Took it to a pot luck and came home with an empty pot filled with compliments. I modified the recipe a tiny bit, using one small onion and one small red pepper instead of the halves called for.
I really liked this one. The flavor was delicious. I made as written except I browned the chicken first then I added the veg. I’m giving it a 4 because the curry paste made the soup a bit grainy.
I was not that excited about this recipe before I made it, but I like soup so much that I just had to try it. As it turns out it was one of the best soups that i have ever made, and my family raved about it!
I used low sodium chicken broth and ground turkey instead of chicken, it turned out very good!
I've made this a number of times and loved it. Today I made it with my brother and his wife. We added a lb of uncooked shrimp and a lb of uncooked scallops at the same time as the noodles. Topped it off with fresh cilantro and served it immediately. Fantastic. Try it.
Great recipe! First time I made it, I didn't share and ate it all by myself -- just delicious. 5 stars. The second time I made it, I had to share with my wife! I am glad I did because she asks for it to be made more often! We have adapted it to our preferences as follows: - Use one full onion - Use one full red pepper - Substitute 1/4 tsp of Ground Thai Chili for the 1/2 tsp Ground Pepper. Or use 1/2 tsp ground cayenne pepper. - Omit the rice noodles and add a 3rd chicken breast. - Use shredded chicken (start poaching before prepping the vegetables, shred and add it to the soup as it is coming to a boil)
I make this at least twice a month! I modified by adding a whole bell pepper instead of half and more curry paste to make it spicier but it is the creamiest most delicious soup!
