Thai Red Curry Noodle Soup Recipe
A flavorful and comforting Thai Red Curry Noodle Soup featuring tender chicken, aromatic red curry paste, coconut milk, and fresh herbs, perfect for a hearty and spicy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)
Vegetables & 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 & 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
Other Ingredients
- 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)
Instructions
- Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken chunks with salt and pepper. Add them to the pot and cook until golden, about 2-3 minutes. Remove and set aside.
- Sauté aromatics and 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.
- Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute, ensuring the paste is well incorporated with the vegetables.
- Add liquids: Pour in the chicken broth and coconut milk, scraping the bottom of the pot to lift any browned bits. This adds depth of flavor to the soup.
- Simmer with chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until slightly reduced, about 10 minutes.
- Add noodles and seasonings: Stir in the rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, approximately 5 minutes.
- Finish with fresh herbs and lime: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, basil leaves, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve immediately: Ladle the hot soup into bowls and serve immediately for the best flavor and texture.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Adjust the amount of red curry paste to control the spiciness of the soup.
- Rice noodles cook quickly; avoid overcooking to prevent mushy texture.
- Fresh herbs can be substituted or combined with mint or Thai basil for added flavor variation.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking noodles.
Keywords: Thai red curry noodle soup, chicken curry soup, Thai noodle soup, coconut milk curry, easy Thai soup recipe
Find it online: https://amayaharis.com/thai-red-curry-noodle-soup-recipe/
