Thai Red Curry Noodle Soup: Comfort in Every Creamy Spoonful

This Thai Red Curry Noodle Soup is a comforting, flavorful dish that brings warming spice to chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Adds richness; you can use any neutral oil if preferred.
1.5 pounds Chicken Breasts Main protein source; swap with chicken thighs for more flavor or use tofu for a vegetarian option.
to taste Kosher Salt & Black Pepper Enhances overall flavor; adjust to your taste.
3 cloves Garlic Minced; fresh garlic is best, but garlic powder can be a quick alternative.
1 Red Bell Pepper Diced; adds sweetness and vibrant color.
1 Onion Diced; adds depth to the flavor; shallots can make a nice substitute.
3 tablespoons Red Curry Paste Key flavor base made from chili and spices; substitute with green curry paste for a different twist.
1 tablespoon Fresh Ginger Grated; infuses warmth and freshness.
6 cups Low Sodium Chicken Broth The base liquid for your soup; use vegetable broth to easily make it vegetarian.
13.5 ounces Coconut Milk Provides a creamy texture; full-fat coconut milk is ideal.

For the Noodles

4 ounces Rice Noodles Main carbohydrate; they can be swapped with udon or soba noodles.

For Flavors & Garnish

1 tablespoon Fish Sauce Adds umami depth; omit for a vegetarian version and use soy sauce instead.
2 teaspoons Brown Sugar Balances the soup with a hint of sweetness.
3 Green Onions Sliced; adds freshness as a garnish.
0.5 cup Fresh Cilantro Chopped; brightens the dish.
0.25 cup Fresh Basil Chopped; offers aromatic flavor.
2 tablespoons Lime Juice Freshly squeezed; adds acidity and brightness.

Equipment

large stockpot or Dutch oven

Method

Step-by-Step Instructions

Heat the Oil: Begin by heating 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Allow the oil to shimmer.
Sauté the Chicken: Season 1½ pounds of chicken breasts with kosher salt and black pepper, then add them to the pot. Cook for about 2-3 minutes until golden brown.
Cook the Aromatics: Add 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced onion. Sauté for 3-4 minutes until tender and onions are translucent.
Incorporate the Spice: Stir in 3 tablespoons of red curry paste and 1 tablespoon of grated fresh ginger. Cook for about 1 minute until fragrant.
Add the Liquid: Pour in 6 cups of low sodium chicken broth and 1 can of coconut milk. Scrape the bottom of the pot to deglaze and simmer gently.
Return the Chicken: Once the broth is ready, return the browned chicken to the pot. Increase the heat to high, bringing the soup to a boil, then simmer for 10 minutes.
Add the Noodles: Stir in 4 ounces of rice noodles, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Cook for approximately 5 minutes until noodles are tender.
Finish with Fresh Herbs: Remove from heat and stir in 3 sliced green onions, ½ cup of chopped fresh cilantro, ¼ cup of chopped fresh basil, and 2 tablespoons of lime juice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Keep noodles separate from the broth when storing leftovers to avoid sogginess. Reheat broth and add noodles just before serving.

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