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Thai Red Curry Noodle Soup Recipe

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3.9 from 6 reviews

A comforting and flavorful Thai Red Curry Noodle Soup loaded with tender chicken, rice noodles, fresh herbs, and a rich coconut milk broth infused with red curry paste, ginger, and lime. Perfect for a satisfying homemade meal that beats takeout with vibrant, authentic Thai flavors.

  • Total Time: 50 minutes
  • Yield: 6 servings (8 cups)

Ingredients

Protein and 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

Soup Base

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

Noodles and Seasonings

  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Finishing Touches

  • 3 green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. Cook the chicken: Heat olive oil in a large Dutch oven over medium heat. Season the chicken chunks with salt and pepper. Add the chicken to the pot and cook until golden brown, about 2-3 minutes. Remove the chicken and set aside.
  2. Sauté vegetables: Add minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until vegetables are tender, about 3-4 minutes.
  3. Add aromatics: Stir in red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute, to develop flavor.
  4. Build the soup base: Pour in the low sodium chicken broth and the can of coconut milk. Scrape any browned bits from the bottom of the pot to incorporate their flavor into the broth.
  5. Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the liquid reduces slightly and flavors meld, about 10 minutes.
  6. Cook noodles and season: Stir in rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, approximately 5 minutes.
  7. Finish with herbs and lime: Remove the pot from heat. Stir in sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and season with additional salt and pepper as needed.
  8. Serve: Ladle the soup into bowls and serve immediately for a warm, aromatic meal packed with Thai flavors.

Notes

  • Use low sodium chicken broth to better control the saltiness of the soup.
  • Adjust the amount of red curry paste to control the spiciness according to your preference.
  • Rice noodles cook quickly; watch closely to avoid overcooking and becoming mushy.
  • Fresh herbs like cilantro and basil add brightness and authentic Thai flavor.
  • This soup can be made vegetarian by substituting chicken with tofu and using vegetable broth and soy sauce in place of fish sauce.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

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