Description
This Thai Red Curry Noodle Soup is a comforting and flavorful dish featuring tender chicken, aromatic red curry, creamy coconut milk, and fresh herbs. Perfect for a satisfying weeknight dinner, this soup blends rich, spicy, and tangy flavors with delicate rice noodles for a wholesome meal.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)
Produce
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 onion (diced)
- 1 tablespoon freshly grated ginger
- 3 green onions (thinly sliced)
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
Pantry
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 3 tablespoons red curry paste
- 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
- 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 pieces with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook until golden on the outside, about 2-3 minutes. Remove the chicken and set aside.
- Sauté vegetables: In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables become tender, about 3-4 minutes.
- Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute, to release their flavors.
- Add liquids: Pour in the low sodium chicken broth and the can of coconut milk, scraping the bottom of the pot to loosen any browned bits for more flavor.
- Simmer chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce heat and let it simmer, stirring occasionally, until slightly reduced and flavors meld, about 10 minutes.
- Cook noodles: Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, about 5 minutes.
- Finish with herbs and lime: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve immediately for best flavor and texture.
Notes
- This soup is much better than takeout, delivering fresh herbs and authentic flavors from scratch.
- Use rice noodles for authentic texture; soak or cook according to package if pre-cooking is required.
- Adjust red curry paste amount to control spice level according to preference.
- Fresh herbs like cilantro and basil brighten the soup, so use fresh rather than dried.
- Leftovers store well in the fridge for 2-3 days but noodles may absorb broth; reheat gently with additional broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 55 mg
