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4.9 from 2,535 votes

Thai Red Curry Noodle Soup

So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings (8 cups)
Course: Main Course , Soup
Cuisine: Asian

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ 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
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

    Cup of Yum
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.