Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish featuring tender chicken, fragrant red curry, creamy coconut milk, and fresh herbs served with delicate rice noodles. Perfect for a satisfying meal that brings the vibrant flavors of Thai cuisine to your kitchen.
Ingredients
Scale
Protein and Vegetables
- 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
Soup Base
- 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 Seasonings
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
Garnishes
- 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
- Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 2-3 minutes, then set aside.
- Sauté vegetables: Add minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until vegetables are tender, about 3-4 minutes.
- Add curry paste and ginger: Stir in red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute.
- Add liquids: Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to incorporate flavor.
- Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
- Cook noodles and season: Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Finish soup: Remove pot from heat. Stir in sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle soup into bowls and serve immediately while hot.
Notes
- This soup is much better than takeout and packed with tender chicken, fresh herbs, and zesty lime.
- If you prefer a spicier soup, add more red curry paste to taste.
- Rice noodles cook quickly; ensure not to overcook to keep them tender but not mushy.
- Fresh herbs like cilantro and basil add essential aroma and flavor—don’t skip them.
- Fish sauce can be substituted with soy sauce for a vegetarian adaptation, but this will alter flavor slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
