Thai Red Curry Chicken Noodle Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
