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Thai Red Curry Noodle Soup Recipe

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★★★★

3.9 from 66 reviews

This Thai Red Curry Noodle Soup is a flavorful, comforting dish featuring tender chicken, vibrant vegetables, and aromatic herbs simmered in a rich red curry and coconut milk broth. Perfect for a cozy meal, it combines the spicy warmth of curry paste with the freshness of lime, cilantro, and basil, all served over soft rice noodles.

Ingredients

Scale

Protein & Vegetables

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 onion, diced

Broth & Flavorings

  • 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

Noodles & Garnishes

  • 4 ounces rice noodles
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. Cook Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2 to 3 minutes. Remove chicken from the pot and set aside.
  2. Sauté Vegetables: Add minced garlic, diced red bell pepper, and diced onion to the same pot. Cook, stirring occasionally, until the vegetables are tender, about 3 to 4 minutes.
  3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute, ensuring the paste blends well with the vegetables.
  4. Add Broth and Coconut Milk: Pour in the low sodium chicken broth and the can of coconut milk, scraping up any browned bits from the bottom of the pot to enhance flavor.
  5. Simmer Soup: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the soup slightly reduces and flavors combine, about 10 minutes.
  6. Cook Noodles and Season: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles become tender, approximately 5 minutes.
  7. Add Fresh Herbs and Lime: Remove the pot from heat. Stir in thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning by adding salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and serve immediately while hot, enjoying the balance of spicy, savory, and fresh flavors.

Notes

  • Use low sodium chicken broth to control the saltiness of the soup.
  • Rice noodles cook quickly; be careful not to overcook to avoid mushy texture.
  • You can substitute chicken breasts with thighs for a juicier texture if preferred.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • Fresh herbs such as cilantro and basil are key for authentic Thai flavor.

Keywords: Thai red curry soup, chicken noodle soup, Thai curry recipe, coconut milk soup, spicy noodle soup, red curry noodle soup

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