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Thai Red Curry Noodle Soup Recipe

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★★★★★

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.

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

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

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