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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: Comfort Food in a Bowl

Thai Red Curry Noodle Soup is a quick and customizable one-pot wonder filled with tender chicken, rice noodles, and vibrant veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or coconut oil for authentic flavor
  • 1 pound Boneless, Skinless Chicken Breasts can be substituted with shrimp or tofu
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 3 cloves Garlic minced
  • 1 medium Red Bell Pepper chopped
  • 1 medium Onion diced
For Flavoring
  • 2 tablespoons Red Curry Paste adjust to taste
  • 1 tablespoon Freshly Grated Ginger
  • 4 cups Low Sodium Chicken Broth or vegetable broth for vegetarian option
  • 1 can Coconut Milk full-fat preferred for richness
  • 4 ounces Rice Noodles substitute with vermicelli or soba
  • 1 tablespoon Fish Sauce or soy sauce for vegetarian option
  • 1 tablespoon Brown Sugar or coconut sugar
For Garnishing
  • 2 number Green Onions chopped
  • ¼ cup Fresh Cilantro chopped
  • ¼ cup Basil Leaves
  • 1 lime Freshly Squeezed Lime Juice serve with extra wedges

Equipment

  • large stockpot or Dutch oven

Method
 

Instructions
  1. In a large stockpot or Dutch oven, heat olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Season chicken breasts with salt and pepper, add to the pot, and cook for 2-3 minutes on each side until golden brown. Remove and set aside.
  3. Add minced garlic, chopped red bell pepper, and diced onion to the pot. Sauté for 3-4 minutes until tender and fragrant.
  4. Stir in red curry paste and grated ginger, and cook for 1 minute, stirring constantly.
  5. Pour in chicken broth and coconut milk, stirring to combine. Bring to a gentle boil for about 5 minutes.
  6. Return the browned chicken to the pot, reduce heat to low, and simmer uncovered for 10 minutes.
  7. Add rice noodles, fish sauce, and brown sugar. Stir and cook for another 5 minutes until noodles are tender.
  8. Remove from heat, stir in green onions, cilantro, basil, and lime juice. Adjust seasoning as needed.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 35mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2 days. Keep noodles and broth separate when storing to maintain texture.

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