Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 ½ pounds boneless, skinless chicken breasts, cut into ½-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

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This Thai Red Curry Noodle Soup is a vibrant, comforting dish that brings the flavors of Thailand right to your kitchen. Packed with tender chicken, aromatic spices, and rice noodles, all in a creamy coconut broth, it’s a satisfying meal that’s far better than takeout. A dash of lime, fresh herbs, and a touch of fish sauce complete the dish, making it a delightful combination of savory, spicy, and tangy flavors in every bite.

Why You’ll Love This Recipe

If you’re a fan of bold, aromatic flavors, this Thai Red Curry Noodle Soup is sure to impress. The red curry paste and ginger infuse the soup with a rich, spiced depth, while the coconut milk creates a creamy, luxurious base. The tender chicken and rice noodles soak up all the delicious flavors, and the fresh herbs and lime juice give it the perfect zesty finish. It’s an easy-to-make meal that feels indulgent yet light, making it perfect for cozy dinners or impressing guests at your next gathering. Thai Red Curry Noodle Soup

Ingredients

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into ½-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

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

Directions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, then add the chicken to the pot. Cook for 2-3 minutes, or until golden. Remove and set aside.
In the same pot, add garlic, red bell pepper, and onion. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute.
Add the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Stir in the cooked chicken. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Stir in the rice noodles, fish sauce, and brown sugar. Cook for about 5 minutes, or until the noodles are tender.
Remove from heat and stir in the green onions, cilantro, basil, and lime juice. Taste and adjust seasoning with salt and pepper, as needed.
Serve the soup immediately, garnished with extra herbs if desired.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 350 kcal per serving

Variations

Make it vegetarian: Skip the chicken and add tofu or extra vegetables like mushrooms, carrots, and baby corn for a delicious vegetarian version.
Spicy twist: Add a chopped red chili or a pinch of cayenne pepper for an extra spicy kick.
Use different noodles: If you don’t have rice noodles, try using udon noodles, soba noodles, or even spaghetti for a fun twist.
Coconut-free version: For a lighter version, replace the coconut milk with low-fat milk or chicken broth for a less creamy base.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The soup will keep well, but the noodles may soak up some of the broth, so you may need to add a bit of extra broth when reheating.
Reheating: Reheat on the stovetop over medium heat until warmed through. Add additional chicken broth to thin the soup if it has thickened too much.

FAQs

1. Can I make this soup ahead of time?

Yes! This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will continue to develop, and it’s even better the next day.

2. Can I use store-bought red curry paste?

Yes, store-bought red curry paste works perfectly in this recipe. Just adjust the amount based on your preferred spice level.

3. Can I freeze this soup?

You can freeze this soup, but keep in mind that the rice noodles may become mushy after freezing and thawing. It’s best to freeze the soup without the noodles and cook the noodles fresh when reheating.

4. How can I make this soup spicier?

If you like more heat, add more red curry paste, fresh chopped chili peppers, or a dash of hot sauce to increase the spice level.

5. Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs would work well in this soup. They are a bit more tender and flavorful, so feel free to use them as a substitution.

6. Can I make this soup vegetarian?

Absolutely! You can substitute the chicken with tofu or additional vegetables like mushrooms, zucchini, or sweet potatoes for a satisfying vegetarian meal.

7. What kind of fish sauce should I use?

Use a good-quality fish sauce for the best flavor. If you’re not a fan of fish sauce, you can substitute it with soy sauce, though the flavor profile will be slightly different.

8. Can I use a different type of broth?

Yes, you can use vegetable broth if you want to make the soup vegetarian or prefer a different base. However, chicken broth gives the soup a richer flavor.

9. What should I serve with this soup?

This soup is a meal in itself, but you can serve it with a side of crispy spring rolls, a fresh salad, or a slice of crusty bread for extra comfort.

10. Can I make this soup spicier without adding heat?

Yes, you can increase the depth of flavor by adding more ginger or a splash of lime juice to bring out more tanginess without making it spicy.

Conclusion

This Thai Red Curry Noodle Soup is the perfect balance of rich, creamy, and spicy flavors. With its tender chicken, hearty rice noodles, and aromatic spices, it’s a comforting and satisfying meal that’s much better than takeout. Fresh herbs and a squeeze of lime juice elevate this dish even further, making it a flavorful and healthy option for any weeknight dinner or special occasion. Enjoy the vibrant flavors of Thailand in the comfort of your own home!