Thai Red Curry Noodle Soup Recipe

Introduction

This Thai Red Curry Noodle Soup is a flavorful and comforting dish that combines tender chicken, aromatic spices, and creamy coconut milk. Perfect for a weeknight dinner, it delivers a spicy-sweet taste with fresh herbs and lime juice for brightness.

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 the chicken to the pot and cook until golden, about 2 to 3 minutes. Remove the chicken and set aside.
2. Step 2: Add the minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until tender, about 3 to 4 minutes.
3. Step 3: Stir in the red curry paste and grated ginger. Cook until fragrant, about 1 minute.
4. Step 4: Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to add flavor.
5. Step 5: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
6. Step 6: Stir in the rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
7. Step 7: Remove the pot from heat. Stir in sliced green onions, chopped cilantro, basil leaves, and freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper if needed.
8. Step 8: Serve the soup immediately, garnishing with extra herbs if desired.

Tips & Variations

• For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
• Add a handful of spinach or bok choy for extra greens and nutrition.
• If you prefer a milder curry, reduce the amount of red curry paste or use a mild curry paste variety.
• Use fresh lime wedges on the side so everyone can adjust the lime juice to their taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stove over low heat to prevent curdling of the coconut milk. Add fresh herbs and lime juice after reheating for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can substitute rice noodles with other types such as egg noodles or glass noodles, but cooking times may vary.

Is it possible to make this soup ahead of time?

You can prepare the base of the soup ahead, but it’s best to add noodles and fresh herbs just before serving to maintain texture and flavor.

Thai Red Curry Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

A flavorful and comforting Thai Red Curry Noodle Soup featuring tender chicken, fragrant red curry paste, coconut milk, and fresh herbs, served with delicate rice noodles for a perfect balance of spice and creaminess.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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

Soup Base and Flavorings

• 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 Garnishes

• 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 pieces with salt and pepper. Add the chicken to the pot and cook until golden brown, about 2-3 minutes. Remove the chicken from the pot and set aside.
2. Sauté Aromatics and Vegetables: In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3-4 minutes.
3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger. Cook, stirring constantly, until the mixture is fragrant, approximately 1 minute.
4. Add Liquids: Pour in the chicken broth and coconut milk, scraping any browned bits off the bottom of the pot to incorporate all the flavors into the soup base.
5. Simmer with Chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and let it simmer, stirring occasionally, until the soup reduces slightly and the chicken is cooked through, about 10 minutes.
6. Add Noodles and Seasonings: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking for about 5 minutes, or until the noodles are tender and have absorbed some of the flavors.
7. Finish Soup: Remove the pot from heat. Stir in the thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
8. Serve: Ladle the hot soup into bowls and serve immediately, garnished with extra fresh herbs if desired.

Notes

• For spicier soup, add more red curry paste or a pinch of cayenne pepper.
• Rice noodles cook quickly; avoid overcooking to prevent them from becoming mushy.
• If desired, substitute chicken broth with vegetable broth for a lighter flavor.
• Fresh herbs like cilantro and basil add brightness — don’t skip them.
• Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the noodles from overcooking.

Keywords: Thai red curry, noodle soup, chicken soup, coconut milk soup, rice noodles, Thai cuisine, spicy soup