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Thai Red Curry Noodle Soup Recipe

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★★★★★

4.8 from 135 reviews

A flavorful and comforting Thai Red Curry Noodle Soup featuring tender chicken, aromatic red curry paste, creamy coconut milk, and fresh herbs, served over tender rice noodles for a delicious and warming meal.

Ingredients

Scale

Soup Base

  • 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

Noodles and Garnish

  • 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

Instructions

  1. Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper. Add them to the pot and cook until golden brown, about 2-3 minutes. Once cooked, remove the chicken from the pot and set aside.
  2. Sauté the vegetables: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3-4 minutes.
  3. Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger. Cook and stir until fragrant, about 1 minute, allowing the spices to bloom.
  4. Add liquids: Pour in the low sodium chicken broth and the coconut milk. Scrape 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 soup to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, to allow the flavors to meld and the soup to reduce slightly, about 10 minutes.
  6. Cook the noodles and season: Stir in the rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes, stirring occasionally to prevent sticking.
  7. Finish with fresh herbs and lime: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro and basil leaves, and freshly squeezed lime juice. Adjust the seasoning with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and serve immediately for the best flavor and texture.

Notes

  • For a spicier soup, increase the amount of red curry paste or add sliced fresh chili peppers.
  • Rice noodles can be substituted with thin rice vermicelli or glass noodles depending on preference.
  • To make this recipe gluten-free, ensure the fish sauce used is gluten-free.
  • This soup can be made vegetarian by substituting chicken with tofu and using vegetable broth instead of chicken broth, and omitting fish sauce or replacing with soy sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if the noodles absorb too much liquid.

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

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