Go Back
–+ servings
Thai Red Curry Noodle Soup

Hearty Thai Red Curry Noodle Soup for Cozy Nights

This Thai Red Curry Noodle Soup is a comforting one-pot dish with tender chicken, creamy coconut milk, and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté
  • 1 pound Boneless, Skinless Chicken Breasts Main protein; can substitute with chicken thighs, shrimp, or tofu
  • to taste Kosher Salt Enhances overall flavor
  • to taste Freshly Ground Black Pepper Enhances overall flavor
  • 4 cloves Garlic Provides aromatic flavor
  • 1 large Red Bell Pepper Adds sweetness and color; can replace with other veggies
  • 1 medium Onion Base flavor for the soup; white or yellow
For the Broth
  • 2 tablespoons Red Curry Paste Key seasoning; substitute with green curry paste for variety
  • 1 tablespoon Freshly Grated Ginger Adds warmth and brightness; can use ginger paste
  • 4 cups Low Sodium Chicken Broth Can use veggie broth for vegetarian option
  • 1 can Coconut Milk Creates a creamy texture
For the Noodles and Sweetness
  • 8 ounces Rice Noodles Thin rice noodles for quick cooking; can switch to vermicelli or udon
  • 2 tablespoons Fish Sauce Provides umami flavor; can be omitted
  • 1 tablespoon Brown Sugar Adds subtle sweetness
For the Garnish
  • 2 stalks Green Onions Fresh garnish; can use chives
  • 1/2 cup Cilantro Leaves Brightens the dish
  • 1/4 cup Basil Leaves Adds aromatic quality; Thai basil is ideal
  • 1 tablespoon Freshly Squeezed Lime Juice Enhances flavor with acidity; can replace with lemon juice

Equipment

  • large stockpot or Dutch oven

Method
 

Cooking Steps
  1. In a large stockpot, heat olive oil over medium heat. Season chicken with salt and pepper, add to pot, and cook until golden brown. Remove and set aside.
  2. In the same pot, add more olive oil if needed, sauté garlic, red bell pepper, and onion for about 3-4 minutes.
  3. Stir in red curry paste and ginger, cooking for 1 minute until aromatic.
  4. Add chicken broth and coconut milk, bring to a gentle boil.
  5. Return the chicken to the pot, reduce heat, and simmer for about 10 minutes.
  6. Stir in rice noodles, fish sauce, and brown sugar; cook for another 5 minutes until noodles are tender.
  7. Remove from heat, add green onions, cilantro, basil, and lime juice.
  8. Taste and adjust seasoning as needed, serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without noodles for up to 3 months.

Tried this recipe?

Let us know how it was!