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THAI RED CURRY NOODLE SOUP

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This Thai Red Curry Noodle Soup is a delightful blend of spicy red curry, creamy coconut milk, and tender rice noodles, complemented by chicken and fresh vegetables. It’s a hearty and warming meal that’s perfect for any day.

Ingredients

Scale
  • For the Soup:
    • 1 tablespoon olive oil
    • 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
    • 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 full-fat coconut milk
    • 1 tablespoon fish sauce
    • 2 teaspoons brown sugar
    • 4 ounces rice noodles
    • 2 tablespoons freshly squeezed lime juice
  • For Garnish:
    • 3 green onions, thinly sliced
    • ½ cup fresh cilantro leaves, chopped
    • ¼ cup fresh basil leaves, chopped
    • Lime wedges

Instructions

  • Sauté the Chicken:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Season the chicken pieces with salt and pepper, then add them to the pot.
    • Cook until the chicken is browned and cooked through, about 5–6 minutes.
    • Remove the chicken from the pot and set aside.
  • Sauté Aromatics and Vegetables:
    • In the same pot, add the minced garlic, diced red bell pepper, and diced onion.
    • Sauté until the vegetables are tender, about 3–4 minutes.
  • Add Curry Paste and Ginger:
    • Stir in the red curry paste and freshly grated ginger.
    • Cook for 1–2 minutes until fragrant, stirring constantly.
  • Prepare the Broth:
    • Pour in the chicken broth and coconut milk, stirring to combine.
    • Add the fish sauce and brown sugar.
    • Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
  • Cook the Noodles:
    • Add the rice noodles to the pot and cook according to the package instructions, usually about 4–6 minutes, until tender.
  • Combine and Finish:
    • Return the cooked chicken to the pot.
    • Stir in the freshly squeezed lime juice.
    • Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice as needed.
  • Serve:
    • Ladle the soup into bowls.
    • Garnish with sliced green onions, chopped cilantro, and basil leaves.
    • Serve with lime wedges on the side for extra brightness.

Notes

  • Protein Alternatives: This recipe works well with shrimp or tofu as substitutes for chicken.
  • Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or snap peas for added nutrition and flavor.
  • Noodle Options: Rice noodles are traditional, but you can use other types like vermicelli, udon, or soba noodles if preferred.
  • Spice Level: Adjust the amount of red curry paste to control the heat level of the soup.

Find it online: https://recipe.newsvks.com/thai-red-curry-noodle-soup/