In honor of Dylan’s return from an epic, months long trip traveling to Thailand, Vietnam, and Cambodia, I thought I’d make this lovely, comforting soup that I’ve made a time or two before. Of course, making sure to give Dylan enough time after returning from his travels before inundating him with all of our Asian favorite foods again.
So, while we’re talking Thai food, Dylan made us aware of a really special event that happens here in Dallas that features Thai street foods, which of course piqued all of our interest. This takes place at The Buddhist Center of Dallas and Dylan mentioned it was at a temple, but I had no idea just how spectacular and breathtakingly beautiful in its authenticity this temple is. When we were walking on the grounds Dylan said, “I feel like I’m right back in Thailand.” This happens every Sunday in Dallas (off of Forest Lane near I-75), from 9a - 3p for a true cultural experience with an array of all the popular and authentic street foods such as red curry chicken, pot stickers, papaya salad, pad Thai, mango rice, even a red curry chicken noodle soup very similar to this recipe, and the list goes on and on. I’ve read it’s best to get there before 11a and to bring plenty of cash. It was a delightful experience and we can’t wait to share this with others and explore the temple, the grounds and of course, the food more. I highly recommend this cultural event to you all for a lovely and memorable start to your Sunday with some really good and really authentic Thai street food.
Back to our recipe and a few notes for next time I make this soup...I will prepare the noodles separately to make for an easier serving process. I didn’t have red pepper on hand so I added a couple of jalapeño peppers instead...I think any kind of pepper would work nicely. I’ve added a couple of chopped baby bok choy before as that is the perfect addition to most any Asian dish. This soup would work wonderfully made with shrimp instead of chicken and I’ll be trying that next time I make this.
I love most any recipe that includes rice noodles and I also enjoy a good chicken noodle soup. Mix the cultures and fresh ingredients to help create a warm, soothing soup...now that's comfort food at its finest to me.
Photo credit for the top pic goes to Dylan. In Angkor Wat, Hindu temple in Siem Reap, Cambodia. Amazing! 💕
The other temple photos are taken at The Buddhist Center of Dallas by David. Also amazing! 💕
1 TBSP olive oil
1 - 1/2 lbs boneless, skinless chicken breasts, cut into 1/2” chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 TBSP (or to taste) red curry paste (I use the entire small bottle)
1 TBSP freshly grated ginger
6 cups low sodium chicken broth
1 (13.5 oz) can coconut milk
4 oz rice noodles (I prefer to make separately and add to the soup when serving)
1 TBSP (or to taste) fish sauce
2 tsp brown sugar
3 - 1 bunch green onion, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 TBSP (or to taste) freshly squeezed lime juice (I prefer a little more)
Zest from 1 lime
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Prepare the rice noodles separately, according to package directions. Set aside.
Stir in fish sauce and brown sugar into soup. Cook another 5 minutes on a low heat.
Remove the soup from heat; stir in green onions, cilantro, basil and lime juice and zest. Season with salt and pepper
To serve, place noodles in bowls and top with the hot soup.
Serve immediately.
I like to serve with a garnish plate with additional cilantro, basil, lime wedges, sliced jalapeños and Sriracha sauce so everyone can spice and herb their soup up to their own preference.
**Recipe adapted from damndelicious.com
