4.9 from 2,535 votes
Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup blends tender chicken, rice noodles, and vegetables in a rich broth made with red curry paste, coconut milk, and chicken stock. Aromatics like garlic, ginger, and fresh herbs provide depth, while lime juice and fish sauce add bright, savory notes. The result is a warming soup that balances creamy, spicy, and fresh flavors, perfect for a satisfying meal.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
servings (8 cups)
Course:
Main Course, Soup
Cuisine:
Asian
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.
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