Description
Thai red curry noodle soup is a rich, aromatic dish featuring tender chicken, rice noodles, and a creamy red curry broth infused with coconut milk, ginger, and fresh herbs. Perfect for weeknight dinners, cozy meals, or entertaining guests. Easily made gluten-free or vegan.
Ingredients
For the Base:
– 1 tbsp olive oil
– 1½ lbs boneless, skinless chicken breasts, cut into ½-inch chunks
– Kosher salt and freshly ground black pepper, to taste
For the Vegetables:
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 onion, diced
For the Curry Broth:
– 3 tbsp red curry paste (adjust for spiciness)
– 1 tbsp freshly grated ginger
– 6 cups low-sodium chicken broth
– 1 can (13.5 oz) coconut milk
For the Noodles and Seasoning:
– 4 oz rice noodles (or substitute zucchini noodles for low-carb)
– 1 tbsp fish sauce (or tamari for gluten-free)
– 2 tsp brown sugar
– 2 tbsp lime juice
For Garnish:
– 3 green onions, thinly sliced
– ½ cup fresh cilantro leaves, chopped
– ¼ cup fresh basil leaves, chopped
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Season chicken with salt and pepper. Add to the pot and cook until golden, about 2–3 minutes. Remove and set aside.
- Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3–4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Return the chicken to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Stir in rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
- Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Season with additional salt and pepper if needed.
- Serve immediately.
Notes
– Use fresh ingredients: Fresh ginger and lime juice enhance the flavor and aroma.
– Avoid overcooking noodles: Rice noodles soften quickly; cook just until tender to prevent mushiness.
– Gluten-free option: Use tamari instead of fish sauce and verify that curry paste is gluten-free.
– Vegan option: Substitute chicken with tofu or mushrooms and use vegetable broth.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze the broth separately and cook fresh noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course / Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~380
- Sugar: 8g
- Sodium: 900mg (varies with broth and fish sauce, use low-sodium options to reduce)
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg