Thai Red Curry Noodle Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings (8 cups)
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Course
Main Course, Soup
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Cuisine
Asian
Thai Red Curry Noodle Soup
Description
This Thai Red Curry Noodle Soup uses chicken breast chunks lightly browned and set aside while vegetables such as red bell pepper and onion soften in olive oil. Red curry paste and fresh ginger add characteristic spicy and fragrant notes when stirred in before adding chicken broth and coconut milk to create a rich, flavorful base. Returning the chicken to the pot and simmering melds the flavors fully.
Rice noodles cook directly in the broth, absorbing the curry essence along with fish sauce and brown sugar that balance savory and subtle sweetness. Finishing touches of sliced green onions, chopped cilantro and basil, and freshly squeezed lime juice give brightness and freshness to the dish. The soup yields a creamy texture with tender chicken, soft noodles, and crisp vegetables offering contrast.
Best served immediately to enjoy the vibrant layering of flavors and the delicate interplay of spicy, sour, sweet, and herbal components that characterize Thai cuisine.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds chicken breast cut into 1/2-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 onion diced
- 3 tablespoons red curry paste
- 1 tablespoon ginger freshly grated
- 6 cups chicken broth low sodium
- 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 cilantro fresh, chopped leaves
- ¼ cup basil chopped, fresh leaves
- 2 tablespoons lime juice freshly squeezed
Instructions
- 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.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.9
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