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Thai Red Curry Noodle Soup

Delicious Thai Red Curry Noodle Soup Ready in 30 Minutes

This Thai Red Curry Noodle Soup is a quick, flavorful experience that transports you straight to Thailand in a single bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil
  • 1 pound Boneless, Skinless Chicken Breasts Try chicken thighs, shrimp, or tofu for a veggie twist
  • Kosher Salt & Black Pepper Enhance overall flavor; adjust to your taste
  • 3 cloves Garlic Minced; fresh garlic is preferred for robust taste
  • 1 Red Bell Pepper Diced; feel free to swap with any other bell pepper or vegetable
  • 1 Onion Diced; can be replaced with shallots for milder flavor
  • 3 tablespoons Red Curry Paste Infuses heat and richness
  • 1 tablespoon Ginger Freshly grated
  • 6 cups Low-Sodium Chicken Broth Vegetable broth is a great vegetarian option
  • 1 can Coconut Milk 13.5 ounces; full-fat is recommended
Noodles and Seasoning
  • 4 ounces Rice Noodles Substitute with udon or soba noodles as preferred
  • 1 tablespoon Fish Sauce Soy sauce can be your vegetarian alternative
  • 2 teaspoons Brown Sugar Balances the dish's flavors; honey or maple syrup can be used
Garnish
  • 3 Green Onions Thinly sliced
  • ½ cup Fresh Cilantro Chopped; optional
  • ¼ cup Fresh Basil Chopped; Thai basil adds an authentic taste
  • 2 tablespoons Fresh Lime Juice Freshly squeezed is always the best choice

Equipment

  • Large stockpot or Dutch oven

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat for 1-2 minutes until shimmering.
  2. Season 1 pound of chicken breasts with salt and pepper, sear for 2-3 minutes on each side until golden brown, then remove and set aside.
  3. Add garlic, red bell pepper, and onion to the pot; sauté for 3-4 minutes until the onion is translucent.
  4. Stir in 3 tablespoons of red curry paste and 1 tablespoon of grated ginger; cook for 1 minute.
  5. Pour in 6 cups of chicken broth and 1 can of coconut milk; bring to a gentle boil in about 5 minutes.
  6. Return the chicken to the pot, reduce heat to a simmer, and cook for 10 minutes.
  7. Add 4 ounces of rice noodles, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar; cook for an additional 5 minutes.
  8. Remove from heat and stir in green onions, cilantro, basil, and lime juice; adjust seasoning as needed.
  9. Ladle into bowls and serve immediately with optional garnishes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store soup in an airtight container for up to 3 days. Keep noodles and broth separate until reheating.

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