Description
This Thai Red Curry Noodle Soup is a vibrant and flavorful dish combining tender chicken, aromatic red curry paste, coconut milk, and fresh herbs served over delicate rice noodles. Perfectly balanced with savory fish sauce, a hint of sweetness from brown sugar, and a zesty lime finish, this comforting soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Main 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
Instructions
- Cook Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, then add to the pot and cook until golden, about 2-3 minutes. Remove and set aside.
- Sauté Vegetables: Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, for 3-4 minutes until tender.
- Add Curry Paste and Ginger: Stir in the red curry paste and grated ginger, cooking for about 1 minute until fragrant.
- Add Liquids: Pour in chicken broth and coconut milk, scraping the bottom of the pot to release any browned bits.
- Simmer Soup: Return the chicken to the pot. Bring to a boil, reduce heat, and let simmer for about 10 minutes, stirring occasionally to reduce and meld flavors.
- Add Noodles and Seasoning: Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Finish With Fresh Herbs: Remove the pot from heat. Stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls and serve immediately for the freshest flavors.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Adjust the amount of red curry paste based on your preferred spice level.
- Rice noodles cook quickly; do not overcook to avoid mushiness.
- Fresh herbs added at the end provide a bright, aromatic finish.
- Substitute chicken with tofu or shrimp for a variation.
Keywords: Thai red curry soup, chicken noodle soup, coconut milk soup, Thai noodle soup, easy Thai recipes