There’s nothing quite like a steaming bowl of Thai Red Curry Noodle Soup to warm your heart and soul. This recipe’s got a beautiful balance of spicy and creamy thanks to the red curry paste and coconut milk. Back in our busy Manhattan apartment, this dish is my go-to, especially after a hectic weekday. It’s amazing how something so simple can taste so extraordinary. If you love bold flavors combined with the comfort of noodles, you’ll find this dish irresistible. For another favorite of mine, check out my crescent roll breakfast recipe .
Why you’ll love this recipe
This soup is versatile, quick to prepare, and packed with flavor. It’s the perfect meal for families looking to enjoy dinner together without spending hours in the kitchen. The ingredients are easy to find, and there is room for tweaking the recipe to fit your family’s tastes. Plus, it’s a great way to introduce kids to new flavors!
Ingredients
- 1 tablespoon olive oil
- 1 ½ 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
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Step-by-step instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, to taste. Add the chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in the red curry paste and ginger until fragrant, about 1 minute.
- Stir in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Return the chicken to the pot. Bring to a boil; reduce heat and cook, stirring occasionally, until the soup is reduced slightly, about 10 minutes.
- Stir in rice noodles, fish sauce, and brown sugar, cooking until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil, and lime juice. Season with salt and pepper, to taste.
- Serve immediately for best results.
Recipe tips & variations
- For a vegetarian twist, you can easily skip the chicken and add tofu or extra veggies like mushrooms or spinach.
- Adjust the heat level by either increasing or reducing the amount of red curry paste.
- If you like it richer, you can add a bit more coconut milk or even a splash of cream.
Storage & reheating
Store the leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat it again, reheat slowly on the stovetop over medium heat, stirring occasionally. You might need to add a little water or broth to adjust the consistency.
FAQs
Can I use a different type of noodle?
Absolutely! Feel free to substitute rice noodles with any noodle of your choice, like egg noodles or even udon for a different texture.
What can I use instead of fish sauce?
If fish sauce isn’t your thing, try soy sauce or tamari for a similar salty kick.
Can this be made ahead of time?
Yes, you can prepare the soup a day in advance. Just hold off on adding the noodles until you’re ready to serve, so they don’t get mushy.
Recipes you may like
Give these recipes a try if you love exciting and easy meals:
Cooking doesn’t have to be a chore, and with this Thai Red Curry Noodle Soup , you’ll want to find more opportunities to bring everyone around the table. Enjoy!
Print
Thai Red Curry Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious Thai Red Curry Noodle Soup recipe featuring a balance of spicy and creamy flavors with chicken and rice noodles.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- to taste Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 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
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, to taste. Add the chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in the red curry paste and ginger until fragrant, about 1 minute.
- Stir in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Return the chicken to the pot. Bring to a boil; reduce heat and cook, stirring occasionally, until the soup is reduced slightly, about 10 minutes.
- Stir in rice noodles, fish sauce, and brown sugar, cooking until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil, and lime juice. Season with salt and pepper, to taste.
- Serve immediately for best results.
Notes
- For a vegetarian twist, you can easily skip the chicken and add tofu or extra veggies like mushrooms or spinach.
- Adjust the heat level by either increasing or reducing the amount of red curry paste.
- If you like it richer, you can add a bit more coconut milk or even a splash of cream.
- Store the leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat it again, reheat slowly on the stovetop over medium heat, stirring occasionally, you might need to add a little water or broth to adjust the consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 900 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 80 milligrams