Thai Red Curry Chicken Noodle Soup Recipe

Introduction

This Thai Red Curry Noodle Soup is a comforting and flavorful dish perfect for any night of the week. It combines tender chicken, fragrant spices, and creamy coconut milk with fresh herbs and rice noodles for a satisfying meal that’s easy to make.

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. 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 vegetables are tender, about 3-4 minutes.
3. Step 3: Stir in red curry paste and ginger. Cook 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 to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
6. Step 6: Add rice noodles, fish sauce, and brown sugar. Stir and cook until noodles are tender, about 5 minutes.
7. Step 7: Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
8. Step 8: Serve the soup immediately for best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute chicken with 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 can be swapped for glass noodles or thin egg noodles depending on your preference.
• Garnish with additional fresh herbs or a drizzle of coconut milk for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles. For the best texture, consider storing noodles separately and adding them to the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator and add fresh herbs and lime juice just before serving to keep the flavors bright.

What type of red curry paste should I use?

A Thai red curry paste from a reputable brand like Mae Ploy or Thai Kitchen works well, but you can adjust the amount based on your spice tolerance and flavor preference.

Thai Red Curry Chicken Noodle Soup Recipe

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★★★★★

4.6 from 116 reviews

This Thai Red Curry Noodle Soup is a vibrant, flavorful dish featuring tender chicken, aromatic red curry paste, and creamy coconut milk. Enhanced with fresh herbs and a hint of lime, it offers a perfect balance of spicy, savory, and tangy flavors. With delicate rice noodles and a savory broth, it’s a comforting yet exotic meal ready in under an hour.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein & Broth

• 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
• 6 cups low sodium chicken broth

Vegetables & Aromatics

• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 1 tablespoon freshly grated ginger

Spices & Flavorings

• 3 tablespoons red curry paste
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 2 tablespoons freshly squeezed lime juice

Noodles & Herbs

• 4 ounces rice noodles
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves

Instructions

1. Cook the 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 on the outside, about 2 to 3 minutes. Once cooked, remove the chicken and set it aside.
2. Sauté vegetables: In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook these ingredients, stirring occasionally, until they become tender and fragrant, about 3 to 4 minutes.
3. Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger. Cook the mixture until fragrant, approximately 1 minute, allowing the spices to fully bloom.
4. Deglaze and add liquids: Pour in the chicken broth and coconut milk. Scrape the bottom of the pot with a spoon to loosen any browned bits, incorporating those flavors into the broth.
5. Simmer with chicken: Return the cooked chicken chunks to the pot. Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the soup slightly reduces and the chicken is cooked through, about 10 minutes.
6. Cook noodles and season: Add the rice noodles, fish sauce, and brown sugar. Stir occasionally and cook until the rice noodles are tender, about 5 minutes.
7. Finish with fresh herbs and lime: Remove the pot from heat. Stir in the thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to your liking.
8. Serve: Ladle the soup into bowls and serve immediately to enjoy the vibrant flavors while hot.

Notes

• For a spicier kick, add extra red curry paste or a pinch of crushed red pepper flakes.
• Rice noodles cook quickly; watch carefully to avoid overcooking and becoming mushy.
• Use low sodium chicken broth to better control the saltiness of the soup.
• Fresh herbs like cilantro and basil add brightness—don’t skip them.
• This recipe can be adapted for a vegetarian version by substituting chicken with tofu and using vegetable broth.

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