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Thai Red Curry Noodle Soup

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A savory, vibrant Thai Red Curry Noodle Soup with tender chicken, rich coconut milk, and the perfect balance of herbs and spices. This one-pot meal is quick to make and full of flavor.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

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

3 tablespoons red curry paste

1 tablespoon freshly grated ginger

6 cups low sodium chicken broth

1 (13.5-ounce) can coconut milk

4 ounces rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

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. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add the chicken to the stockpot and cook until golden brown, about 2-3 minutes. Remove the chicken and set it aside.
  2. In the same pot, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in the red curry paste and grated ginger, and cook until fragrant, about 1 minute.
  4. Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
  5. Add the chicken back to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally.
  6. Stir in the rice noodles, fish sauce, and brown sugar. Continue to cook until the noodles are tender, about 5 minutes.
  7. Remove the pot from heat and stir in the green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
  8. Serve the soup immediately.

Notes

  • This recipe yields 6 servings (about 8 cups).
  • For a spicier version, add more red curry paste or sliced chili pepper to the broth.
  • Store leftover soup in an airtight container in the fridge for up to 3 days.
  • Reheat the soup on the stove over medium heat. Add extra chicken broth or coconut milk if needed to thin the soup.
  • If freezing, store the broth and chicken separately from the noodles, as noodles may get mushy when reheated.

Nutrition

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