Print

Thai Red Curry Noodle Soup Recipe

Print Recipe

★★★★★

4.4 from 214 reviews

This vibrant Thai Red Curry Noodle Soup combines tender chicken, aromatic red curry paste, and creamy coconut milk with fresh vegetables and herbs. It’s a flavorful, comforting one-pot meal perfect for a cozy dinner that brings together the bold, spicy, and tangy flavors of Thailand.

Ingredients

Scale

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

Flavorings and Liquids

  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Noodles and Herbs

  • 4 ounces rice noodles
  • 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 the chicken chunks with salt and pepper to taste, then add them to the pot. Cook until the chicken is golden brown on the outside, about 2-3 minutes. Remove the chicken and set it aside.
  2. Sauté the Aromatics: Add minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until the vegetables become tender, about 3-4 minutes.
  3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute. This step unlocks the rich flavors of the curry paste.
  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. These bits add depth to the soup’s flavor.
  5. Simmer with Chicken: Return the cooked chicken to the pot and bring the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, until the liquid reduces slightly and melds together, about 10 minutes.
  6. Cook Noodles and Season: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles become tender and absorb the flavors, about 5 minutes.
  7. Add Fresh Herbs and Lime: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to your taste.
  8. Serve: Ladle the soup into bowls and serve immediately to enjoy the soup at its freshest and most flavorful.

Notes

  • For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
  • If you prefer more heat, add extra red curry paste or a pinch of chili flakes.
  • Rice noodles cook quickly, so watch them closely to avoid overcooking and becoming mushy.
  • This soup can be prepared a day ahead; store leftovers in the fridge and reheat gently on the stovetop.
  • Fresh herbs like cilantro and basil add brightness; don’t skip them for authentic flavor.

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

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