Thai Red Curry Noodle Soup Recipe

Introduction

This Thai Red Curry Noodle Soup is a comforting and flavorful dish that combines tender chicken, fragrant spices, and creamy coconut milk. Perfect for a cozy meal, it’s quick to prepare and packed with vibrant ingredients that bring authentic Thai flavors to your kitchen.

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 the chicken with salt and pepper, then add it to the pot. Cook until golden, about 2-3 minutes, then remove the chicken and set aside.
2. Step 2: Add the 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 the red curry paste and grated ginger. Cook until fragrant, about 1 minute.
4. Step 4: Pour in the chicken broth and coconut milk, scraping 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 the heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
6. Step 6: Stir in the rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
7. Step 7: Remove the soup from heat and stir in the green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
8. Step 8: Serve the soup immediately while hot and enjoy its rich, vibrant flavors.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
• If you prefer a spicier soup, add extra red curry paste or a pinch of chili flakes.
• Rice noodles cook quickly; be careful not to overcook to avoid mushy texture.
• Fresh herbs like cilantro and basil add a bright finish—feel free to increase their quantity for extra freshness.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the coconut milk from separating. Add a splash of broth or water if the soup thickens too much. Avoid freezing as the texture of the noodles may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles in this soup?

Yes, you can substitute rice noodles with egg noodles, glass noodles, or even thin spaghetti, but adjust cooking times accordingly since different noodles vary in cooking speed.

Is red curry paste very spicy?

Red curry paste has some heat but is generally mild to moderately spicy. You can control the spice level by adding less curry paste or balancing it with more coconut milk and sugar.

Thai Red Curry Noodle Soup Recipe

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4.6 from 53 reviews

This Thai Red Curry Noodle Soup is a flavorful and comforting dish that combines tender chicken, fragrant red curry paste, and creamy coconut milk with rice noodles and fresh herbs. Perfect for a cozy meal, it blends savory, spicy, and tangy flavors into a rich broth that warms the soul.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein & Main Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)
• 4 ounces rice noodles

Produce

• 3 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 onion (diced)
• 3 green onions (thinly sliced)
• 1 tablespoon freshly grated ginger
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Pantry & Spices

• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper (to taste)
• 3 tablespoons red curry paste
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar

Instructions

1. Cook Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2 to 3 minutes. Remove and set aside.
2. Sauté Vegetables: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender, about 3 to 4 minutes.
3. Add Curry and Ginger: Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute, making sure to coat the vegetables well.
4. Add Broth and Coconut Milk: Pour in the low sodium chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits for extra flavor.
5. Simmer Chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until the soup has reduced slightly and the flavors meld, about 10 minutes.
6. Cook Noodles and Season: Stir in the rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes, ensuring they absorb the curry broth flavors.
7. Add Fresh Herbs and Lime: Remove the soup from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
8. Serve: Ladle the hot soup into bowls and serve immediately to enjoy the rich and aromatic flavors at their best.

Notes

• For a spicier soup, add extra red curry paste or a sliced chili pepper.
• If you prefer a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
• Rice noodles cook quickly; avoid overcooking to keep their texture slightly firm.
• Fresh herbs like cilantro and basil add brightness; feel free to adjust quantities to taste.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.

Keywords: Thai red curry noodle soup, chicken curry soup, coconut milk soup, spicy Thai soup, easy Thai recipes