Description
A vibrant and flavorful Thai Red Curry Noodle Soup that combines tender chicken, aromatic red curry paste, creamy coconut milk, and fresh herbs. Naturally gluten-free and packed with comforting rice noodles, this easy-to-make soup delivers a delicious homemade alternative to takeout with a perfect balance of spice, citrus, and sweetness.
Ingredients
Protein and Vegetables
- 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
Spices and Broth
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
Noodles and Seasonings
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
Fresh Herbs and Garnishes
- 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 the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2-3 minutes. Remove from the pot and set aside.
- Sauté the aromatics: In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3-4 minutes.
- Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute, to unlock their flavors.
- Deglaze and add broth: Pour in the low sodium chicken broth and coconut milk, scraping the bottom of the pot to lift any browned bits. This builds rich flavor in the soup.
- Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the soup reduces slightly and flavors meld, about 10 minutes.
- Cook noodles and season: Stir in rice noodles, fish sauce, and brown sugar. Continue to cook until the noodles are tender, about 5 minutes.
- Add fresh herbs and finish: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately, garnished with extra herbs or lime wedges if desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken and fish sauce.
- Rice noodles cook quickly; avoid overcooking to prevent them from becoming mushy.
- Adjust red curry paste amount according to your preferred spice level.
- Use fresh lime juice for the best vibrant citrus flavor.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/3 cups (approximately 1 bowl)
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
