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Tasty Thai Red Curry Noodle Soup Recipe

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3.9 from 9 reviews

This Tasty Thai Red Curry Noodle Soup is a flavorful and comforting dish combining tender chicken, fragrant red curry paste, creamy coconut milk, and delicate rice noodles. Infused with fresh herbs and a hint of lime, it’s a vibrant, easy-to-make soup perfect for a cozy weeknight dinner.

Ingredients

Protein

  • 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)

Vegetables & Aromatics

  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 3 green onions (thinly sliced)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon freshly grated ginger

Liquids & Sauces

  • 1 tablespoon olive oil
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons freshly squeezed lime juice

Spices & Condiments

  • 3 tablespoons red curry paste
  • 2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper (to taste)

Other

  • 4 ounces rice noodles

Instructions

  1. Cook Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken pieces with kosher salt and freshly ground black pepper. Add chicken to the pot and cook, stirring occasionally, until golden on all sides, about 2-3 minutes. Remove chicken from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables have softened and become tender, approximately 3-4 minutes.
  3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger to the vegetables. Cook for about 1 minute, stirring continuously, until fragrant to release the flavors.
  4. Add Broth and Coconut Milk: Pour in the low sodium chicken broth and the entire can of coconut milk. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot for added flavor.
  5. Simmer with Chicken: Return the cooked chicken to the pot. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer, stirring occasionally, until the liquid has reduced slightly and the chicken is cooked through, about 10 minutes.
  6. Cook Noodles and Season: Add the rice noodles, fish sauce, and brown sugar to the simmering soup. Continue cooking until the noodles are tender, about 5 minutes, stirring gently to prevent sticking.
  7. Finish with Fresh Herbs and Lime: Remove the pot from the heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and freshly ground black pepper to taste.
  8. Serve: Ladle the hot soup into bowls and serve immediately for a comforting Thai-inspired meal.

Notes

  • For a spicier soup, add extra red curry paste or a pinch of chili flakes.
  • Use fresh herbs like cilantro and basil for the best flavor; dried herbs won’t provide the same freshness.
  • If rice noodles are unavailable, substitute with other thin rice-based noodles or vermicelli.
  • Adjust the amount of fish sauce and lime juice to taste for a balance of salty and tangy flavors.
  • Leftovers can be refrigerated for up to 3 days; reheat gently to avoid breaking down the noodles.

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