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Creamy Red Thai Curry Soup with Chicken & Rice Noodles

Erika Fox

Erika Fox

February 25, 2025
Clock icon

39 min

Total

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4

Servings

Protein icon

chicken breast

Protein

This Butter-Basted Scallops with Sweet Corn & Avocado Salad is a fresh and luxurious treat! Perfectly seared scallops are bathed in rich, garlicky butter, then served over a vibrant salad of sweet corn, creamy avocado, and zesty lime. Every bite is a perfect balance of buttery, crisp, and refreshing flavors—an elegant dish made simple!

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Our Sourcing Standards

Equipments

  • Large soup pot 

  • Knife & cutting board

  • Tongs

  • Wooden spoon

  • ladle

Ingredients

For Soup Base: 

  • 2 tbsp olive oil 

  • 1 lb ButcherBox Chicken Breast

  • 4 tbsp red curry paste

  • 4 cloves garlic (or 4 frozen garlic cubes)

    minced

  • 1 inch ginger (or 3-4 frozen ginger cubes)

    minced

  • 1 bunch scallions

    diced (greens & whites separated) 

  • 1 can coconut milk

  • 3 containers ButcherBox Chicken

  • Bone Broth

  • 2 tbsp brown sugar 

  • 1 tbsp fish sauce

  • 1 tbsp coconut aminos (or soy sauce)

  • Juice of 1 lime 

For Veggies & Noodles: 

  • 1 bunch broccolini

    chopped 

  • 1 bell pepper (any color)

    , thinly sliced

  • 3 servings instant rice noodles

Optional Toppings: 

  • Scallion greens 

  • Cilantro 

  • Fresno pepper

    sliced

  • Furikake 

  • Extra lime juice 

  • Scallion greens 

  • Cilantro 

  • Fresno pepper

    sliced 

  • Furikake 

  • Extra lime juice 

Step By Step

Instructions

Preparation:

1
Slice the broccolini and bell pepper. Dice the scallions, keeping greens and whites separate. Cut chicken into large pieces for even cooking. 

How to Cook:

1
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add broccolini and bell pepper with a pinch of salt & pepper. Sauté for 3 minutes, then remove from the pot and set aside. 
2
Add the remaining olive oil to the pot over medium-high heat. Sear chicken for 2-3 minutes per side until lightly browned. Remove and set aside. 
3
Reduce heat to low-medium. Add scallion whites, red curry paste, garlic, and ginger. Sauté for 1-2 minutes until fragrant. 
4
Add the chicken back into the pot, followed by coconut milk, bone broth, brown sugar, fish sauce, coconut aminos, and lime juice. Bring to a gentle boil for 10 minutes until the chicken is fully cooked. 
5
Remove chicken from the pot and shred with two forks. 
6
Add shredded chicken, cooked veggies, and instant rice noodles to the pot. Remove from heat and stir until noodles soften. (If using regular rice noodles, cook them earlier per package instructions.) 
7
Ladle soup into bowls, top with fresh scallions, cilantro, and a squeeze of lime. Enjoy every comforting bite! 

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