Go Back
aiting

Thai Red Curry Noodle Soup: A Flavorful Escape in a Bowl

This Thai Red Curry Noodle Soup is a bold and comforting dish packed with creamy coconut milk, fragrant aromatics, and slurp-worthy rice noodles. Infused with red curry paste, fresh herbs, and a balance of sweet and savory flavors, it’s the perfect meal for cozy nights or a quick, flavorful dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons red curry paste
  • 1 can 14 oz coconut milk
  • 4 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 8 oz rice noodles
  • 1 bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 small onion sliced
  • 1 tablespoon vegetable oil
  • Juice of 1 lime
  • Fresh cilantro and basil for garnish
  • Green onions sliced, for garnish
  • Salt and black pepper to taste

Method
 

  1. Sear the Chicken: Heat vegetable oil in a large pot over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown. Remove from the pot and set aside.
  2. Sauté the Aromatics: In the same pot, add garlic, ginger, bell pepper, and onion. Stir in red curry paste and cook for 1-2 minutes until fragrant.
  3. Create the Broth: Pour in chicken broth and coconut milk. Stir in fish sauce and brown sugar. Let it simmer for 10 minutes, allowing the flavors to meld.
  4. Simmer to Perfection: Return the cooked chicken to the pot and let it cook through for another 5 minutes.
  5. Cook the Noodles: Add rice noodles to the soup and simmer until tender, about 3-5 minutes.
  6. Finish & Serve: Remove from heat and stir in lime juice. Garnish with fresh cilantro, basil, and green onions before serving.

Notes

  • Adjust the spice level by adding more or less red curry paste.
  • Substitute shrimp or tofu for a different protein option.
  • For a lighter version, use low-fat coconut milk.
  • Leftovers can be stored in an airtight container for up to 3 days; reheat gently to avoid overcooking the noodles.