Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup is a delicious, quick, and flavorful recipe perfect for anyone craving authentic Thai flavors at home. Made with tender chicken, creamy coconut milk, and red curry paste, this hearty soup combines rice noodles and fresh herbs for a comforting, aromatic dish. Ideal for cozy weeknight dinners or as a flavorful gluten-free meal, this easy Thai soup is packed with bold spices, ginger, and lime juice for a balanced, savory taste. Perfect for those looking for Thai-inspired recipes or quick dinner ideas!

Ingredients

• 1 tbsp olive oil
• 1½ lbs boneless, skinless chicken breasts, cut into ½-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tbsp red curry paste
• 1 tbsp freshly grated ginger
• 6 cups low-sodium chicken broth
• 1 (13.5-oz) can coconut milk
• 4 oz rice noodles
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 3 green onions, thinly sliced
• ½ cup fresh cilantro, chopped
• ¼ cup fresh basil, chopped
• 2 tbsp freshly squeezed lime juice

Equipment

• Dutch Oven or large stockpot

Instructions

1. Heat olive oil in a Dutch oven or large stockpot over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 2-3 minutes until golden brown. Remove and set aside.
2. Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, for 3-4 minutes until tender.
3. Stir in the red curry paste and grated ginger, cooking until fragrant, about 1 minute.
4. Pour in the chicken broth and coconut milk, stirring to scrape up any browned bits from the pot’s bottom.
5. Return the chicken to the pot, bring to a boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes until slightly reduced.
6. Add rice noodles, fish sauce, and brown sugar, stirring until noodles are tender, about 5 minutes.
7. Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Season with additional salt and pepper, if desired.
8. Serve immediately and enjoy!

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Why You’ll Love This Recipe

This Thai Red Curry Noodle Soup is a comforting, flavorful dish that’s both warming and nourishing. With tender chicken, silky rice noodles, and a rich, creamy coconut broth spiced with red curry, it’s perfect for cozy dinners. Plus, it’s quick and easy to make, so you can enjoy authentic Thai flavors in under 30 minutes!

Tips

• Noodles: Use rice noodles for a traditional texture, but feel free to substitute with ramen or udon if you prefer.
• Chicken: Sear the chicken first to lock in flavor before adding to the broth.
• Lime Juice: Freshly squeezed lime juice brightens the flavor and balances the richness of the coconut milk.

Variations and Substitutions

• Protein: Swap chicken with shrimp, tofu, or a combination for a different twist.
• Vegetables: Add baby spinach, mushrooms, or snap peas for extra nutrients and color.
• Spice: For extra heat, add a few slices of fresh chili or a dash of sriracha.

FAQs

• Can I make this soup vegetarian? Yes! Simply replace the chicken with tofu and use vegetable broth instead of chicken broth.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Can I use canned ginger? Fresh ginger provides the best flavor, but ground ginger can work in a pinch.

Serving Suggestions

Serve this Thai Red Curry Noodle Soup with fresh lime wedges on the side, along with extra cilantro or basil for garnish. For a complete meal, pair it with spring rolls or a light Thai salad.