Description
A flavorful and comforting Thai Red Curry Noodle Soup combining tender chicken, aromatic spices, and creamy coconut milk in a fragrant broth with rice noodles and fresh herbs. This easy-to-make soup delivers a perfect balance of spicy, sweet, and tangy flavors, making it an ideal meal for any occasion.
Ingredients
Proteins and Spices
- 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
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
Vegetables and Herbs
- 1 red bell pepper, diced
- 1 onion, diced
- 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
Liquids and Noodles
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 4 ounces rice noodles
Instructions
- Cook 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 stockpot and cook until golden on all sides, about 2-3 minutes. Then, remove the chicken and set aside.
- Sauté Vegetables: Add minced garlic, diced red bell pepper, and diced onion to the same pot. Cook, stirring occasionally, until the vegetables become tender and fragrant, about 3-4 minutes.
- Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger, cooking for about 1 minute until the mixture becomes aromatic.
- Add Broth and Coconut Milk: Pour in the low sodium chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits for extra flavor.
- Simmer with Chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 10 minutes to allow the flavors to meld and the broth to reduce slightly.
- Cook Noodles and Season: Stir in rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, approximately 5 minutes.
- Add Fresh Herbs and Lime Juice: Remove the pot from the heat. Stir in thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and season with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting and flavorful meal.
Notes
- For a spicier soup, increase the amount of red curry paste or add a pinch of chili flakes.
- Substitute chicken with tofu or shrimp for a different protein option.
- If rice noodles are not available, glass noodles can be used instead.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Adjust fish sauce according to taste or substitute with soy sauce for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
