Creamy Thai Red Curry Chicken Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy Thai red curry chicken noodle soup with egg noodles, coconut milk, pumpkin, and bold curry flavors. It's a warming, satisfying main course balancing heat and creaminess.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons salted butter
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1/2 cup fresh Thai basil or cilantro, chopped
- 3-4 tablespoons Thai red curry paste
- 1 pound chicken thighs or breasts
- 1 red bell pepper, chopped
- 2 cups broth
- 1 can (2 cups) coconut milk
- 1 can (1 1/2 cups) pumpkin puree
- 2 tablespoons creamy peanut butter
- 1/4 cup tamari/soy sauce
- 1 pound rice or egg noodles
- pomegranate arils, for serving
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1379mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 68mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1379MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.