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–+ servings
Thai Red Curry Noodle Soup

Savor the Comfort of Homemade Thai Red Curry Noodle Soup

Experience the vibrant flavors of Thai Red Curry Noodle Soup, a comforting one-pot dish perfect for any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil can be swapped with vegetable or coconut oil for different flavor
  • 1 pound boneless, skinless chicken breasts substitute with chicken thighs, shrimp, or tofu
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 3 cloves garlic minced
  • 1 medium red bell pepper diced
  • 1 medium onion chopped
  • 3 tablespoons red curry paste main flavor component
  • 1 tablespoon freshly grated ginger or ground ginger as a substitute
  • 4 cups low sodium chicken broth or vegetable broth for vegetarian version
  • 1 can coconut milk full-fat recommended for best results
  • 8 ounces rice noodles can substitute with vermicelli or udon noodles
  • 2 tablespoons fish sauce or soy sauce for vegan options
  • 1 tablespoon brown sugar can substitute with maple syrup or coconut sugar
For the Garnish
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro leaves omit if disliked
  • 1/2 cup chopped fresh basil leaves Thai basil preferred
  • 1 medium lime juiced

Equipment

  • Large stockpot or Dutch oven

Method
 

Instructions
  1. Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering.
  2. Sear the chicken, seasoned with salt and pepper, for about 2-3 minutes on each side until golden, then set aside.
  3. Sauté garlic, red bell pepper, and onion in the same pot for 3-4 minutes until tender.
  4. Add red curry paste and ginger; cook for 1 minute to bloom the spices.
  5. Pour in chicken broth and coconut milk, scraping the pot, then bring to a gentle boil.
  6. Return the chicken to the pot, bring to a boil again, reduce heat, and simmer for 10 minutes.
  7. Cook the rice noodles, fish sauce, and brown sugar in the soup for an additional 5 minutes, stirring occasionally.
  8. Remove from heat and stir in the fresh herbs and lime juice.
  9. Serve immediately, garnished with extra herbs or lime.

Nutrition

Serving: 1bowlCalories: 370kcalCarbohydrates: 34gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 73mgSodium: 870mgPotassium: 676mgFiber: 2gSugar: 6gVitamin A: 15IUVitamin C: 47mgCalcium: 5mgIron: 15mg

Notes

Use full-fat coconut milk for a richer broth and store leftovers by keeping noodles separate from broth to prevent sogginess.

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