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Thai Red Curry Noodle Soup Recipe

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4.4 from 3 reviews

This Thai Red Curry Noodle Soup is a vibrant and comforting dish combining tender chicken, fragrant red curry paste, creamy coconut milk, and delicate rice noodles. Infused with fresh herbs and lime juice, it delivers a perfect balance of spicy, savory, and tangy flavors, ideal for a satisfying weeknight meal.

Ingredients

Protein and Vegetables

  • 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

Flavor Base

  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger

Broth and Noodles

  • 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

Herbs and Finishings

  • 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. Cook the chicken: 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 stockpot and cook until golden, about 2-3 minutes; remove and set aside.
  2. Sauté vegetables: Add minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until vegetables are tender, about 3-4 minutes.
  3. Add curry paste and ginger: Stir in red curry paste and freshly grated ginger until fragrant, about 1 minute, to release the aromas and develop flavors.
  4. Add liquids: Pour in the low sodium chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to incorporate all the flavors.
  5. Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and cook, stirring occasionally, until the mixture slightly reduces and flavors meld, about 10 minutes.
  6. Cook noodles and season: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, approximately 5 minutes.
  7. Finish with fresh herbs and lime: Remove soup from heat. Stir in green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper as needed.
  8. Serve: Ladle the soup into bowls and serve immediately, enjoying the vibrant flavors and comforting warmth.

Notes

  • For a spicier soup, add extra red curry paste or a sliced chili pepper.
  • Substitute chicken with tofu or shrimp for a different protein option.
  • Use gluten-free rice noodles to keep the dish gluten-free.
  • Fresh herbs like cilantro and basil elevate the flavor, so do not skip them.
  • This soup freezes well; cool completely before freezing in airtight containers.

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