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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
