Description
This Thai Red Curry Noodle Soup is a vibrant, comforting dish featuring tender chicken, fragrant red curry, and a creamy coconut broth. Infused with fresh herbs and lime juice, this flavorful soup blends spicy, savory, and tangy elements with tender rice noodles for a satisfying meal perfect for any day.
Ingredients
Scale
Proteins & Oils
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Vegetables & Aromatics
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 1 tablespoon freshly grated ginger
Seasonings & Sauces
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- Kosher salt and freshly ground black pepper, to taste
Liquids & Broth
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
Carbohydrates
- 4 ounces rice noodles
Herbs & Garnishes
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Instructions
- Cook the 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 to your taste. Add the chicken to the pot and cook, stirring occasionally, until golden brown on all sides, about 2 to 3 minutes. Once cooked, remove the chicken from the pot and set aside for later use.
- Sauté the Aromatics and Vegetables: Into the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook these ingredients over medium heat, stirring occasionally, until they become tender and fragrant, approximately 3 to 4 minutes.
- Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger. Continue cooking and stirring until the mixture becomes aromatic, about 1 minute.
- Add Broth and Coconut Milk: Pour in the low sodium chicken broth and the canned coconut milk, making sure to scrape the bottom of the pot to release any flavorful browned bits from cooking the chicken and vegetables.
- Simmer with Chicken: Return the cooked chicken to the pot. Bring the soup mixture to a boil, then reduce the heat to a simmer. Let it cook, stirring occasionally, to reduce slightly and marry the flavors, about 10 minutes.
- Add Noodles and Seasonings: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender but still retain some bite, about 5 minutes.
- Finish with Fresh Herbs and Lime: Remove the pot from heat. Stir in the thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and serve immediately to enjoy the soup at its freshest and most flavorful.
Notes
- For spicier soup, increase the amount of red curry paste or add chili flakes.
- Rice noodles cook quickly; be careful not to overcook to avoid mushy texture.
- Fresh herbs like cilantro and basil add a bright, fresh flavor best added just before serving.
- Use low sodium chicken broth to better control the saltiness in the soup.
- Leftovers can be refrigerated and gently reheated on the stovetop; add a splash of broth if soup thickens.
Keywords: Thai red curry soup, chicken curry soup, coconut milk soup, red curry noodle soup, Thai chicken soup, spicy noodle soup