Name: Chicken Thai Noodle Soup with Red Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 3 cloves garlic, minced; 1-inch piece of ginger, minced; 250 g (½ lb) boneless, skinless chicken, diced; 1 red onion, thinly sliced; 1 yellow pepper, thinly sliced; 4 tablespoons Thai red curry paste; 200 g (1 ¼ cups) tin sweet corn (or frozen); 400 ml (1 ¾ cups) coconut milk; 400 ml (1 ¾ cups) chicken stock (using a stock cube or fresh); 300 g (10 ½ oz) dried rice noodles; 2 tablespoons soy sauce; 2 tablespoons honey; Juice of 1 lime; 1 bunch coriander, chopped; 1 bunch basil, chopped

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This Easy Chicken Thai Noodle Soup with Red Curry is a flavorful and aromatic dish that combines tender chicken, rice noodles, sweet corn, and a rich coconut broth infused with red curry paste. It’s the perfect balance of spicy, sweet, and savory flavors, creating a comforting and satisfying meal that’s quick and easy to make any night of the week.

Why You’ll Love This Recipe

Packed with vibrant flavors, this Thai-inspired soup offers the perfect balance of heat, sweetness, and savory goodness. The coconut milk and chicken stock create a creamy base, while the red curry paste adds a bold, spicy kick. The rice noodles soak up all these flavors, making each bite a comforting experience. Whether you’re a fan of Thai food or just looking for something different, this soup is both delicious and easy to prepare in just 35 minutes! Chicken Thai Noodle Soup with Red Curry

Ingredients

3 cloves garlic, minced
1-inch piece of ginger, minced
250 g (½ lb) boneless, skinless chicken, diced
1 red onion, thinly sliced
1 yellow pepper, thinly sliced
4 tablespoons Thai red curry paste
200 g (1 ¼ cups) tin sweet corn (or frozen)
400 ml (1 ¾ cups) coconut milk
400 ml (1 ¾ cups) chicken stock (using a stock cube or fresh)
300 g (10 ½ oz) dried rice noodles
2 tablespoons soy sauce
2 tablespoons honey
Juice of 1 lime
1 bunch coriander, chopped
1 bunch basil, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Chicken: Heat some oil in a pan over medium heat and brown the diced chicken. Once browned, remove the chicken pieces and set them aside.
Sauté Aromatics: In the same pan, gently brown the minced ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
Cook the Onion: Add the sliced red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of onion for garnish.
Combine Vegetables and Curry Paste: Add the yellow pepper, sweet corn, and Thai red curry paste to the pan. Stir well to combine and cook for a couple of minutes to bring out the flavors of the curry paste.
Add Liquids: Return the browned chicken to the pan, then add the chicken stock and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
Cook Noodles: Add the rice noodles to the pan and simmer until they are soft, about 5 minutes.
Finish with Flavorings: Stir in the soy sauce, lime juice, honey, and the chopped coriander and basil. Let it simmer for another minute.
Serve: Divide the soup into bowls and garnish with the reserved red onion and extra chopped basil.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Variations

Spicy Kick: For more heat, add a chopped chili or extra red curry paste.
Vegetarian Option: Skip the chicken and add tofu or more vegetables like mushrooms, carrots, or zucchini for a vegetarian version.
Low-Carb: Use shirataki noodles instead of rice noodles for a low-carb alternative.
Dairy-Free: This recipe is already dairy-free, but you can swap the honey for maple syrup to make it completely vegan.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, adding a little extra chicken stock or water if it’s too thick. The rice noodles may absorb some of the broth, so adding more liquid will help restore the soup’s consistency.

FAQs

1. Can I use chicken breast instead of diced chicken thighs?

Yes, you can use chicken breast, though chicken thighs add more flavor and tenderness. If you use chicken breast, be sure not to overcook it.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge. Just note that the noodles may absorb some of the broth, so you might need to add a bit more liquid when reheating.

3. Can I freeze this soup?

While you can freeze the soup, the noodles may become a bit mushy once thawed. If you plan to freeze it, you can cook the noodles separately and add them when reheating.

4. Can I use different noodles?

Yes, you can use any type of noodles you prefer, such as udon, soba, or even egg noodles. Just adjust the cooking time according to the type of noodles you choose.

5. How can I make this soup spicier?

Add more Thai red curry paste, or include fresh chilies, such as bird’s eye or Thai red chilies, for an extra spicy kick.

6. Is this soup gluten-free?

Yes, if you use gluten-free soy sauce or tamari, this soup is entirely gluten-free.

7. Can I use fresh corn instead of canned?

Yes, you can use fresh corn if you prefer. Just cook it until tender before adding it to the soup.

8. Can I substitute lime juice with lemon juice?

Yes, lemon juice will work as a substitute if you don’t have lime.

9. How do I know when the noodles are done?

Rice noodles typically take around 4-5 minutes to cook, so keep an eye on them to ensure they don’t overcook and become mushy.

10. Can I make this soup vegetarian?

Yes, you can skip the chicken and use tofu or additional vegetables, such as mushrooms or bell peppers, to make this soup vegetarian.

Conclusion

This Easy Chicken Thai Noodle Soup with Red Curry is a vibrant, flavorful dish that brings the best of Thai cuisine into your kitchen with minimal effort. With tender chicken, rice noodles, and a rich coconut red curry broth, it’s a hearty yet light meal that’s perfect for a quick dinner or a cozy night in. The balance of sweet, spicy, and savory flavors, along with the fresh herbs, makes it a dish you’ll crave again and again.