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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/thai-red-curry-noodle-soup-recipe/