halfbakedharvest4.9
Creamy Thai Red Curry Chicken Noodle Soup
Classic chicken noodle, reimagined with Thai red curry + pumpkin. Cozy meets bold flavor!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
1. In a Dutch oven, over high heat, melt the butter with the shallots, garlic, ginger, basil leaves, and curry paste. Cook until the curry paste has thickened, about ⏱️ 5 minutes. Add the chicken and bell pepper, and toss in the curry. 2. Pour over the broth, cover, and simmer ⏱️ 15 minutes, until the chicken is cooked through. Shred the chicken in the pot. 3. Add the coconut milk, pumpkin, tamari/soy sauce, and peanut butter. Cook for another 5 or so minutes, until warmed through. 4. Cook the noodles according to package directions.5. Divide the noodles between bowls and ladle the soup over. Top as desired with extra coconut milk, cilantro, and pomegranate.
garlic, chopped4 cloves(2 cups) coconut milk1 can(1 1/2 cups) pumpkin puree1 canground ginger1 teaspoonbroth2 cups
Nutrition Facts
calories
610 kcal
serving Size
1 serving
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