Description
This Thai Red Curry Noodle Soup is a rich, comforting bowl filled with bold flavors of red curry, creamy coconut milk, and tender noodles. Perfect for a quick weeknight meal, this one-pot dish brings the warmth and vibrancy of Thai street food right to your kitchen.
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts (cubed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 tablespoons red curry paste
- 1 teaspoon freshly grated ginger
- 4 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
For the Noodles & Garnishes:
- 8 ounces rice noodles
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- Juice of 1 lime
- Optional toppings: Crispy shallots, chili flakes, crushed peanuts, additional lime wedges
Instructions
- Cook the Chicken & Vegetables
- Heat olive oil in a large pot over medium heat.
- Season the chicken with salt and pepper, then sauté until golden. Remove from the pot and set aside.
- In the same pot, cook garlic, red bell pepper, and onion until softened, about 3 minutes.
- Build the Broth
- Stir in the red curry paste and ginger, cooking for 1 minute until fragrant.
- Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
- Add the fish sauce and brown sugar, then return the cooked chicken to the pot. Simmer for 10 minutes.
- Add Noodles & Final Touches
- Stir in the rice noodles, ensuring they are submerged in the broth. Cook for 5 minutes or until tender.
- Remove from heat and mix in green onions, cilantro, basil, and lime juice.
- Serve & Enjoy
- Ladle into bowls and garnish with optional toppings for extra flavor.
- Serve hot with extra lime wedges on the side.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Store noodles separately to prevent them from becoming too soft.
- Swap chicken for shrimp, tofu, or mushrooms for different variations.
- Adjust spice level by adding extra curry paste or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired