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Thai Red Curry Noodle Soup Recipe

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3.9 from 2 reviews

This Thai Red Curry Noodle Soup is a vibrant and comforting dish featuring tender chicken, aromatic red curry, and fresh herbs in a creamy coconut broth. Perfect for a hearty meal, it blends the spicy and sweet flavors of Thailand with the satisfying texture of rice noodles.

Ingredients

Protein

  • 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)

Produce

  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 3 green onions (thinly sliced)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons freshly squeezed lime juice

Pantry

  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 tablespoons red curry paste
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Instructions

  1. Cook Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and black pepper to taste. Add the chicken to the pot and cook until golden brown, about 2-3 minutes. Remove the chicken from the pot and set aside.
  2. Sauté Vegetables: 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.
  3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger, cooking until fragrant, about 1 minute, to release their aromatic flavors.
  4. Add Broth and Coconut Milk: Pour in the low sodium chicken broth and the can of coconut milk, scraping the bottom of the pot to loosen any browned bits for extra flavor.
  5. Simmer with Chicken: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for about 10 minutes to allow flavors to meld and soup to reduce slightly.
  6. Cook Noodles and Season: Add the rice noodles, fish sauce, and brown sugar to the pot. Stir until the noodles are tender, approximately 5 minutes.
  7. Finish Soup: Remove the pot from heat and stir in the sliced green onions, chopped cilantro and basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and serve immediately while hot and flavorful.

Notes

  • For a spicier soup, add more red curry paste or a dash of chili flakes.
  • Rice noodles cook quickly; watch carefully to avoid overcooking and becoming mushy.
  • Use fresh herbs generously for an authentic Thai flavor.
  • Leftovers can be stored in the refrigerator for up to 2 days, but noodles may absorb liquid and become thicker.
  • Substitute chicken with tofu for a vegetarian option, but the recipe will no longer be halal or kosher.

Find it online: https://recipeplenty.com/thai-red-curry-noodle-soup-recipe/