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

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Introduction

Thai Red Curry Noodle Soup is a vibrant and comforting dish that brings together tender chicken, fragrant herbs, and rich coconut milk. Perfect for any day you crave a warm bowl of flavorful, spicy goodness.

Two white bowls filled with orange-red broth that holds thin noodles and chunks of tender chicken, sprinkled with black pepper. The top bowl has a pair of wooden chopsticks lifting a small bundle of noodles from the right side. Both bowls are garnished with bright green cilantro leaves and sliced green onions on top. Several lime wedges rest on a wooden board beneath the bowls, along with more green onions and sprigs of cilantro. The whole scene sits on a white marbled surface. 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, then add 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. Cook until fragrant, about 1 minute.
Step 4: Pour in the chicken broth and coconut milk, scraping 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 slightly reduced, about 10 minutes.
Step 6: Add rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
Step 7: Remove from heat and stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
Step 8: Serve immediately for the best flavor and texture.

Tips & Variations

Swap chicken for shrimp or tofu for a delicious variation.
Use fresh red curry paste for a more vibrant flavor.
Add chopped jalapeño or a splash of sriracha for extra heat.
Substitute rice noodles with glass noodles or egg noodles based on preference.

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. Rice noodles may absorb liquid and become softer upon reheating.

How to Serve

A large black pot with two handles filled with a rich orange-red broth that holds thin noodles intertwined throughout, chunks of light brown chicken, and diced red bell peppers. Bright green cilantro leaves are scattered on top, adding a fresh contrast. The pot sits on a white marbled surface next to a wooden cutting board holding lime wedges and fresh cilantro sprigs. Below the pot is a white plate with a pair of dark wooden chopsticks resting on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the chicken with tofu or extra vegetables and use vegetable broth instead of chicken broth. Make sure the red curry paste and fish sauce alternatives are vegetarian-friendly.

How spicy is this Thai red curry noodle soup?

The soup has a moderate level of heat from the red curry paste, but you can adjust the spiciness by adding more or less curry paste or incorporating fresh chili peppers according to your taste.