3–4 Tablespoons Thai Red Curry Paste - we used Blue Dragon brand
1-13ozCan Coconut Milk
6cupsChicken Broth
2cupsBroccoli Florets
8ozRice Noodles
Instructions
Heat olive oil in a stockpot or dutch oven over medium heat.
Once hot, add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until onions are golden.
Add the red curry paste and cook for 1 minute.
Stir in the coconut milk and chicken broth.
Increase heat to medium-high and bring to a simmer.
Reduce heat back to medium and add the broccoli florets and cooked chicken.
In a separate pot, start cooking the rice noodles according to package directions. (Optionally, you can cook it directly in the soup but the noodles will release starch that will slightly thicken the soup.)
Cook soup until broccoli is tender, about 3-4 additional minutes, then add the cooked rice noodles.
Notes
Instant Pot: Make this recipe in an Instant Pot by using the saute setting and then switching to the pressure cook setting.
Vegetables: You can adapt the veggies you add to fit your liking, for example you could add zucchini, other bell pepper colors, butternut squash, sweet potato, spinach, kale, carrots, etc.
Other Additives: A traditional Thai Red Curry recipe typically uses fish sauce, lemongrass, kaffir lime leaves, or shrimp paste, you are welcome to add any of those if you have access.
Coconut milk: Thick full-fat coconut milk from a can is best for this recipe, I do not recommend using coconut milk from a carton, I used the Thai Kitchen brand.