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Thai Red Curry Chicken Noodle Soup Recipe

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★★★★★

4.4 from 75 reviews

This Thai Red Curry Noodle Soup is a vibrant and comforting dish packed with flavorful red curry, tender chicken, fresh vegetables, and aromatic herbs. Made with creamy coconut milk and a blend of spices, this soup is perfect for warming up on a chilly day while offering a delicious balance of spicy, savory, and tangy flavors.

Ingredients

Scale

Protein

  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

Vegetables & Herbs

  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves

Liquids & Condiments

  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons freshly squeezed lime juice

Seasonings & Spices

  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons brown sugar

Other

  • 4 ounces rice noodles

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 the chicken to the pot and cook until golden brown, about 2 to 3 minutes. Remove the chicken from the pot and set aside.
  2. Sauté the vegetables: Add minced garlic, diced red bell pepper, and diced onion to the same pot. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3 to 4 minutes.
  3. Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger into the vegetables. Cook for about 1 minute until fragrant, allowing the spices to bloom.
  4. Deglaze and add liquids: Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot with a wooden spoon to incorporate all flavors.
  5. Simmer with chicken: Return the cooked chicken pieces to the pot. Bring the soup to a boil, then reduce heat to low. Let it simmer, stirring occasionally, until the soup thickens and flavors meld, about 10 minutes.
  6. Cook noodles and season: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking for about 5 minutes, or until noodles are tender but still slightly chewy.
  7. Add fresh herbs and lime juice: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
  8. Serve: Ladle the hot soup into bowls and serve immediately for the best taste and texture.

Notes

  • If you prefer a spicier soup, add more red curry paste or a sliced chili to the pot.
  • For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of chicken broth.
  • Rice noodles cook quickly, so be careful not to overcook them to avoid mushy noodles.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adjust lime juice and fish sauce amounts to balance the soup’s acidity and saltiness per your preference.

Keywords: Thai Red Curry Soup, Chicken Curry Soup, Coconut Curry Noodle Soup, Easy Thai Soup Recipe

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