Description
A flavorful and comforting Thai Red Curry Noodle Soup featuring tender chicken, vibrant vegetables, and aromatic herbs simmered in a creamy coconut and red curry broth served with rice noodles.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Vegetables and Aromatics
- 3 cloves garlic, minced
- 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
- 1 tablespoon freshly grated ginger
Liquids and Sauces
- 1 tablespoon olive oil
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons freshly squeezed lime juice
Spices and Seasonings
- 3 tablespoons red curry paste
- 2 teaspoons brown sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Carbohydrates
- 4 ounces rice noodles
Instructions
- Heat oil and cook chicken: Heat 1 tablespoon 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 taste. Add the chicken to the pot and cook until golden brown on all sides, about 3 minutes. Remove chicken and set aside.
- Sauté vegetables: Add minced garlic, diced red bell pepper, and diced onion to the same pot. Cook while stirring occasionally until the vegetables are tender, about 4 minutes.
- Add curry paste and ginger: Stir in 3 tablespoons red curry paste and 1 tablespoon freshly grated ginger. Cook for about 1 minute until fragrant.
- Add broths and scrape: Pour in 6 cups low sodium chicken broth and 1 can (13.5 ounces) coconut milk, scraping any browned bits from the bottom of the pot to incorporate the flavors.
- Simmer chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat. Let it cook, stirring occasionally, until slightly reduced, about 10 minutes.
- Add noodles, fish sauce, and sugar: Stir in 4 ounces rice noodles, 1 tablespoon fish sauce, and 2 teaspoons brown sugar. Continue cooking until the noodles are tender, about 5 minutes.
- Finish with herbs and lime juice: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and 2 tablespoons freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately while hot.
Notes
- This soup is far better than takeout, delivering fresh flavors and a rich, tender chicken texture.
- Adjust the red curry paste amount to control the heat level according to your preference.
- Use low sodium chicken broth to better balance the saltiness from fish sauce and curry paste.
- Rice noodles cook quickly in the broth; avoid overcooking to keep them tender but not mushy.
- Fresh herbs like cilantro and basil add brightness—do not skip them.
- Fish sauce can be substituted with soy sauce for a vegetarian alternative (but recipe is not vegetarian with chicken).
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
