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Thai Red Curry Noodle Soup: Comfort in Every Savory Spoonful

Indulge in the vibrant flavors of Thai Red Curry Noodle Soup, a comforting blend of spices and creamy coconut milk for a delicious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Coconut oil can be substituted.
  • 1 pound Boneless, Skinless Chicken Breasts Can substitute with chicken thighs, shrimp, or tofu.
  • to taste Kosher Salt
  • to taste Black Pepper
  • 3 cloves Garlic Freshly minced.
  • 1 Onion Can use either yellow or white onion.
For the Flavor
  • 3 tablespoons Red Curry Paste Authentic Thai heat.
  • 1 tablespoon Fresh Ginger Freshly grated.
  • 4 cups Low Sodium Chicken Broth Can substitute with vegetable broth.
  • 1 can Coconut Milk 13.5 oz can.
For the Noodles
  • 8 ounces Rice Noodles Can substitute with udon or soba noodles.
For the Finish
  • 2 tablespoons Fish Sauce Can substitute with soy sauce for vegetarian option.
  • 1 tablespoon Brown Sugar Can use honey or coconut sugar.
  • to taste Green Onions Chopped, for garnish.
  • to taste Cilantro Chopped, for garnish.
  • to taste Basil Chopped, for garnish.

Equipment

  • Dutch oven or large stockpot

Method
 

Step-by-Step Instructions
  1. In a Dutch oven or large stockpot, heat olive oil over medium-high heat. Season chicken with salt and pepper, then add to the pot. Cook until golden brown, about 2-3 minutes. Remove and set aside.
  2. Add garlic, diced red bell pepper, and chopped onion to the same pot. Sauté on medium heat for 3-4 minutes until tender and fragrant.
  3. Stir in red curry paste and grated ginger. Cook for about 1 minute until fragrant.
  4. Pour in chicken broth and coconut milk. Scrape the bottom of the pot to release bits. Bring to a gentle boil and return sautéed chicken to the pot.
  5. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally.
  6. Add rice noodles, fish sauce, and brown sugar. Stir and cook for an additional 5 minutes until noodles are tender.
  7. Stir in chopped green onions, cilantro, and basil along with lime juice. Adjust seasoning with salt and pepper if needed.
  8. Serve hot, garnished with more fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Store leftover noodles apart from the broth to prevent mushiness. Avoid freezing due to coconut milk separation.

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