Print

Thai Red Curry Noodle Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 51 reviews

This Thai Red Curry Noodle Soup is a flavorful and comforting dish featuring tender chicken chunks simmered in a fragrant red curry broth enriched with coconut milk. Loaded with fresh vegetables, rice noodles, and aromatic herbs like cilantro and basil, this soup offers a perfect balance of spicy, savory, and tangy flavors, ideal for a cozy meal.

Ingredients

Protein

  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

Vegetables and Aromatics

  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves

Liquids and Seasonings

  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons freshly squeezed lime juice

Carbohydrates

  • 4 ounces rice noodles

Instructions

  1. Cook the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook until golden on all sides, about 2-3 minutes. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook while stirring occasionally until the vegetables become tender, about 3-4 minutes.
  3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger into the vegetables. Cook until fragrant, approximately 1 minute, stirring constantly to blend the flavors.
  4. Pour in Liquids: Pour in the chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits for enhanced flavor.
  5. Simmer with Chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook while stirring occasionally until the broth has slightly reduced and flavors meld, about 10 minutes.
  6. Add Noodles and Seasonings: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, around 5 minutes.
  7. Finish and Garnish: Remove the pot from heat. Stir in green onions, chopped cilantro, fresh basil leaves, and freshly squeezed lime juice. Adjust seasoning with additional salt and pepper as needed.
  8. Serve: Ladle the soup into bowls and serve immediately to enjoy the vibrant flavors and comforting warmth.

Notes

  • For a spicier soup, increase the amount of red curry paste according to your taste.
  • Substitute chicken with tofu or shrimp for alternative protein options.
  • Use gluten-free fish sauce if needed to keep the dish gluten-free.
  • Prepare rice noodles according to package instructions if you prefer them softer before adding to the soup.
  • Garnish with additional fresh herbs or sliced chili peppers for added freshness and heat.

Find it online: https://flavorspath.com/thai-red-curry-noodle-soup-recipe/