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Thai Red Curry Noodle Soup Recipe

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★★★★★

4.7 from 140 reviews

A flavorful and comforting Thai Red Curry Noodle Soup featuring tender chicken, fragrant red curry, fresh herbs, and rice noodles in a creamy coconut broth. Perfect for a delicious weeknight dinner with a balance of spicy, savory, and fresh flavors.

Ingredients

Scale

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

Spices and Broth

  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk

Noodles and Flavor Enhancers

  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Fresh 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 Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken chunks with salt and pepper. Add chicken to the pot and cook until golden on all sides, about 2-3 minutes. Remove chicken from the pot and set aside.
  2. Sauté Vegetables: Add minced garlic, diced red bell pepper, and diced onion to the pot. Cook with occasional stirring until the vegetables are tender, approximately 3-4 minutes.
  3. Add Curry and Ginger: Stir in the red curry paste and freshly grated ginger. Cook while stirring until fragrant, about 1 minute, to toast the spices and release their aroma.
  4. Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits for added flavor.
  5. Simmer with Chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until the soup reduces slightly and flavors meld, about 10 minutes.
  6. Cook Noodles and Season: Stir in the rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, approximately 5 minutes.
  7. Finish with Herbs and Lime: Remove the pot 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: Ladle the soup into bowls and serve immediately, enjoying the fresh, spicy, and aromatic flavors.

Notes

  • For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
  • Adjust the amount of red curry paste to control the spice level according to your preference.
  • Soak rice noodles in hot water before adding to the soup if you prefer a softer texture.
  • Fresh lime juice added at the end brightens the flavors—ensure it is freshly squeezed for best taste.
  • This soup can be prepared a day in advance; refrigerate and reheat gently before serving.

Keywords: Thai red curry, noodle soup, chicken curry, coconut milk soup, spicy Thai soup, rice noodle soup

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