Name: Thai Red Curry Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
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

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Introduction

Thai Red Curry Noodle Soup is a flavorful and comforting dish that combines tender chicken, fragrant spices, and creamy coconut milk. This vibrant soup is perfect for warming up on a chilly day or when you want a taste of Southeast Asia at home.

A black bowl filled with a rich, orange-red soup layering tender, cooked chicken pieces spread throughout and thin noodles gathered near the center, lifted in a bundle by a pair of brown chopsticks. Bright green sliced scallions are scattered on the right side while fresh cilantro leaves rest on the left side of the soup. The surface of the soup has a slightly oily texture with specks of black pepper and visible herbs floating on top. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add chicken to the pot and cook until golden, about 2-3 minutes. Remove chicken and 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, cooking until fragrant, about 1 minute.
Step 4: Pour in chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
Step 5: Return the chicken to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors meld and liquid slightly reduces, about 10 minutes.
Step 6: Add rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
Step 7: Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper as needed.
Step 8: Serve immediately and enjoy.

Tips & Variations

For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
If you prefer more heat, add sliced fresh chili or extra red curry paste.
Rice noodles cook quickly—avoid overcooking by adding them towards the end and checking frequently.
Fresh herbs like cilantro and basil add brightness; don’t skip them for the best flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid breaking down the noodles too much. For best texture, it’s recommended to keep noodles separate and add them just before serving if storing soup for later.

How to Serve

The image shows two bowls of orange-red soup with thin noodles and pieces of cooked chicken. Each bowl has several lime wedges on one side and is topped with fresh green cilantro leaves and sliced green onions. The soup looks rich with bits of red peppers and black pepper sprinkled on top. One bowl has a pair of brown chopsticks lifting some noodles from the soup. The bowls are placed on a wooden board and the background is a white marbled surface with some green onions and cilantro scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can substitute rice noodles with other noodles like egg noodles or even spaghetti, but cooking times may vary. Rice noodles are traditional and soak up the flavors well.

Is it possible to make this soup spicier or milder?

Absolutely. Adjust the amount of red curry paste based on your spice preference. You can also add additional chili peppers for extra heat or reduce the paste for a milder soup.