Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish featuring tender chicken, vibrant vegetables, and aromatic herbs in a rich coconut curry broth. Perfect for a cozy weeknight meal, it combines fragrant red curry paste, fresh ginger, and lime juice with tender rice noodles to create an authentic Thai-inspired soup that’s both satisfying and easy to prepare.
Ingredients
Protein
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)
Vegetables and 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
Liquids and 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 and Seasonings
- Kosher salt and freshly ground black pepper (to taste)
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 2 teaspoons brown sugar
Starch
- 4 ounces rice noodles
Instructions
- Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken pieces with salt and pepper to taste. Add the chicken to the pot and cook until golden brown on the outside, about 2-3 minutes. Remove the chicken from the pot and set aside.
- Sauté the 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.
- Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger. Cook for about 1 minute until fragrant, releasing the aromatic flavors.
- Combine liquids: Pour in the low sodium chicken broth and the coconut milk, stirring well to scrape up any browned bits from the bottom of the pot to deepen the flavor.
- Simmer with chicken: Return the cooked chicken pieces to the pot. Bring the soup to a boil, then reduce the heat and let it simmer, stirring occasionally, until the liquid reduces slightly and flavors meld, about 10 minutes.
- Cook noodles and season: Stir in the rice noodles, fish sauce, and brown sugar. Continue to cook, stirring occasionally, until the noodles are tender, approximately 5 minutes.
- Add fresh herbs and lime juice: Remove the soup from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately, enjoying a warm and flavorful Thai red curry noodle soup.
Notes
- You can substitute chicken with tofu or shrimp for a different protein option.
- Adjust the amount of red curry paste to control the soup's spiciness.
- Rice noodles cook quickly—avoid overcooking to prevent them from becoming mushy.
- For extra creaminess, add a splash more coconut milk before serving.
- Garnish with extra fresh herbs or a wedge of lime for added brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
