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Thai Red Curry Noodle Soup Recipe

Thai Red Curry Noodle Soup
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So much better than takeout! This comforting Thai Red Curry Noodle Soup is packed with tender chicken, rice noodles, creamy coconut milk, and fresh herbs like cilantro and basil, with a touch of lime for a zesty finish.

  • Author: Satur Romero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

Scale

Chicken & Vegetables:

1 tablespoon olive oil

1 ½ 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

For the Broth:

3 tablespoons red curry paste

1 tablespoon freshly grated ginger

6 cups low-sodium chicken broth

1 (13.5-ounce) can coconut milk

Noodles & Seasoning:

4 ounces rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

Toppings:

3 green onions, thinly sliced

½ cup chopped fresh cilantro leaves

¼ cup chopped fresh basil leaves

2 tablespoons freshly squeezed lime juice

Instructions

Cook the Chicken:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, to taste. Add the chicken to the pot and cook until golden, about 2-3 minutes. Remove and set aside.

Sauté the Vegetables:

Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add Curry Paste & Ginger:

Stir in the red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute.

Prepare the Broth:

Stir in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot for extra flavor.

Simmer with Chicken:

Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.

Cook the Noodles:

Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, about 5 minutes.

Add Fresh Herbs & Lime:

Remove the pot from heat. Stir in the green onions, cilantro, basil, and freshly squeezed lime juice. Adjust seasoning with additional salt and pepper, to taste.

Serve:

Ladle the soup into bowls and serve immediately.

Notes

  • Spice Level: Adjust the amount of red curry paste to control the heat.
  • Noodle Options: Swap rice noodles with egg noodles or ramen for a twist.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Nutrition

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