Name: Thai Red Curry Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks); 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 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; 3 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 4 ounces rice noodles; 2 teaspoons brown sugar; Kosher salt and freshly ground black pepper (to taste)

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Introduction

Thai Red Curry Noodle Soup is a comforting and flavorful dish that combines tender chicken, fragrant spices, and creamy coconut milk. This vibrant recipe is perfect for warming up on a chilly day while satisfying your craving for rich, aromatic flavors.

The image shows two white bowls filled with a rich, orange-red broth containing pieces of chicken and thin noodles. The top bowl is the focus, with a pair of wooden chopsticks lifting a small bundle of noodles on the right side. The soup is garnished with bright green cilantro sprigs and chopped green onions on top, along with lime wedges placed on the left side inside the bowl. The bowls sit on a light wooden board placed on a white marbled surface, with lime wedges and some whole green onions around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 1/2 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
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Instructions

Step 1: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 2-3 minutes; then set aside.
Step 2: Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 3: Stir in red curry paste and grated ginger. Cook until fragrant, about 1 minute.
Step 4: Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to enhance flavor.
Step 5: Return the chicken to the pot. Bring the soup to a boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes to meld the flavors.
Step 6: Add rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
Step 7: Remove the soup from heat. Stir in green onions, cilantro, basil, and lime juice. Taste and adjust seasoning with salt and pepper as needed.
Step 8: Serve the soup immediately, garnished with extra herbs if desired.

Tips & Variations

For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
If you prefer a spicier soup, add extra red curry paste or a dash of chili flakes.
Use fresh herbs generously to enhance the bright, fresh flavors typical of Thai cuisine.
Rice noodles cook quickly—watch them closely to avoid overcooking and becoming mushy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened. For best texture, add fresh herbs after reheating.

How to Serve

A black Staub pan filled with a rich orange-red soup with thin noodles, chunks of chicken, and small red and green vegetable pieces, topped with bright fresh cilantro leaves scattered across the surface. The pan sits on a white marbled texture with a small bunch of fresh green cilantro to the right and several lime wedges arranged on a small wooden board above the pan. In the lower part of the image, a matte dark grey plate holds a pair of brown chopsticks resting neatly together. The scene is bright and inviting, focusing on the vibrant colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to a day in advance. Store it in the refrigerator and add fresh herbs and lime juice just before serving for the best flavor.

What can I use instead of fish sauce?

If you prefer to avoid fish sauce, you can substitute with soy sauce or tamari. Keep in mind this will change the flavor slightly but still adds a savory depth to the soup.