Go Back
plated thai red curry noodle soup served with chicken bell peppers and cilantro in modern kitchen
Taha Ayad

Thai Red Curry Noodle Soup

Creamy Thai Red Curry Noodle Soup with coconut milk, chicken, and rice noodles. A comforting one-pot dinner with realistic timing and dependable results.
Print Recipe Pin Recipe Share on Facebook
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken breasts
  • Kosher salt
  • Black pepper
  • 3 cloves garlic
  • 1 red bell pepper
  • 1 onion
  • 3 tablespoons red curry paste
  • 1 tablespoon fresh ginger
  • 6 cups low sodium chicken broth
  • 13.5 ounces coconut milk
  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions
  • ½ cup fresh cilantro
  • ¼ cup fresh basil
  • 2 tablespoons lime juice

Method
 

  1. Heat oil and brown chicken until lightly golden, then remove.
  2. Cook onion, bell pepper, garlic, and ginger until fragrant and softened.
  3. Stir in red curry paste and cook briefly until aromatic.
  4. Add broth and coconut milk, scraping the pot, then return chicken.
  5. Simmer gently until flavors combine and broth slightly reduces.
  6. Add rice noodles, fish sauce, and brown sugar until noodles are tender.
  7. Remove from heat and finish with green onions, herbs, and lime juice.

Notes

  1. Store broth and noodles separately for best leftovers.
  2. Avoid boiling after adding coconut milk to prevent separation.
  3. Add fresh herbs and lime just before serving for best flavor.
QR Code linking back to recipe