Thai Red Curry Noodle Soup Recipe

Introduction

Thai Red Curry Noodle Soup is a vibrant and comforting dish that combines tender chicken, fragrant red curry, and silky rice noodles in a creamy coconut broth. Perfect for warming up on a cool day, this soup delivers a delightful balance of spicy, sweet, and savory flavors.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)
• Kosher salt and freshly ground black pepper (to taste)
• 3 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 onion (diced)
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 4 ounces rice noodles
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions (thinly sliced)
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Instructions

1. Step 1: 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 pot and cook until golden, about 2-3 minutes; remove and set aside.
2. Step 2: Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
3. Step 3: Stir in red curry paste and grated ginger, cooking until fragrant, about 1 minute.
4. Step 4: Pour in chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
5. Step 5: Return the chicken to the pot. Bring the soup to a boil; then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
6. Step 6: Stir in rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
7. Step 7: Remove the pot from heat. Stir in green onions, chopped cilantro, basil, and lime juice. Adjust seasoning with salt and pepper as needed.
8. Step 8: Serve the soup immediately while hot.

Tips & Variations

• For extra heat, add a sliced Thai chili or a dash of chili flakes with the curry paste.
• To make it vegetarian, substitute chicken with tofu and use vegetable broth instead of chicken broth.
• Fresh herbs like cilantro and basil add brightness—don’t skip them, or try adding mint for a different twist.
• If you prefer thicker soup, use less chicken broth or simmer longer to reduce the liquid.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove to prevent the coconut milk from separating. You may need to add a splash of broth or water to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, shrimp, firm tofu, or even thinly sliced beef can be used. Adjust cooking times accordingly to ensure the protein is cooked through.

What type of rice noodles work best for this soup?

Thin or medium-width rice noodles are ideal as they cook quickly and soak up the flavors without becoming mushy. Be sure to add them towards the end of cooking.

Thai Red Curry Noodle Soup Recipe

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★★★★★

4.9 from 126 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Thai Red Curry Noodle Soup is a vibrant, comforting dish featuring tender chicken, fragrant red curry paste, creamy coconut milk, and delicate rice noodles. Enhanced with fresh herbs and a zesty lime finish, it’s a flavorful and aromatic meal perfect for any day.

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Ingredients

Scale 1x2x3x

Protein

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

Vegetables & Aromatics

• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves

Liquids & Sauces

• 1 tablespoon olive oil
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons freshly squeezed lime juice

Carbohydrates

• 4 ounces rice noodles

Seasonings & Spices

• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 2 teaspoons brown sugar

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Instructions

1. Cook the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until golden, approximately 2-3 minutes. Remove the chicken and set aside.
2. Sauté Vegetables and Aromatics: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables become tender, about 3-4 minutes.
3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute, allowing the spices to bloom.
4. Combine Broth and Coconut Milk: Pour in the low sodium chicken broth and the coconut milk, scraping the bottom of the pot to release any browned bits for extra flavor.
5. Simmer with Chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and let it simmer, stirring occasionally, for about 10 minutes to allow the flavors to meld and the soup to reduce slightly.
6. Cook Rice Noodles and Season: Stir in the rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes, ensuring they absorb the soup flavors.
7. Add Fresh Herbs and Lime Juice: Remove the pot from heat. Stir in the green onions, chopped cilantro, basil leaves, and freshly squeezed lime juice. Adjust seasoning by adding salt and pepper to taste.
8. Serve: Ladle the soup into bowls and serve immediately while hot, enjoying a fragrant and flavorful Thai-inspired meal.

Notes

• Rice noodles cook quickly and can become mushy if overcooked, so monitor closely during step 6.
• Adjust the amount of red curry paste for desired spice level.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
• Fresh herbs add brightness – do not skip or substitute with dried herbs.
• Leftovers can be stored in the refrigerator for up to 2 days; noodles may absorb broth over time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai red curry soup, chicken noodle soup, coconut milk soup, Thai soup recipe, red curry noodles