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Thai Red Curry Noodle Soup Recipe

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4.4 from 11 reviews

A vibrant and comforting Thai Red Curry Noodle Soup featuring tender chicken, fragrant red curry, creamy coconut milk, and fresh herbs. This easy homemade recipe serves six and provides a flavorful alternative to takeout with rice noodles and a perfect balance of spicy, sweet, and tangy flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings (8 cups)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Protein and Aromatics

  • 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

Vegetables

  • 1 red bell pepper, diced
  • 1 onion, diced

Spices and Flavorings

  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Liquids and Noodles

  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 4 ounces rice noodles

Herbs and Garnishes

  • 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 stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook for about 2-3 minutes until golden brown. Remove the chicken from the pot and set aside.
  2. Sauté the vegetables: Add the minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until the vegetables are tender, approximately 3-4 minutes.
  3. Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger into the vegetables. Cook for about 1 minute until the mixture is fragrant.
  4. Combine broth and coconut milk: Pour in the low sodium chicken broth and the can of coconut milk. Scrape the browned bits off the bottom of the pot to incorporate all the flavors.
  5. Simmer with chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the soup reduces slightly, about 10 minutes.
  6. Cook the noodles: Add the rice noodles, fish sauce, and brown sugar to the soup. Continue cooking until the noodles are tender, about 5 minutes.
  7. Add fresh herbs and finish: Remove the soup from heat. Stir in the thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
  8. Serve immediately: Ladle the soup into bowls and serve hot for a satisfying meal.

Notes

  • Use low sodium chicken broth to better control salt levels.
  • Adjust red curry paste quantity based on your preferred spice level.
  • Rice noodles can be substituted with other types of noodles, but cooking times may vary.
  • Fresh herbs and lime juice brighten the flavor—do not skip for authentic taste.
  • Leftovers store well in the refrigerator for up to 3 days; add fresh herbs before serving leftovers.

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