Description
Thai Red Curry Noodle Soup is a rich and comforting dish featuring tender chicken, rice noodles, and vegetables in a creamy coconut curry broth. It’s flavorful, satisfying, and perfect for an easy weeknight meal.
Ingredients
8 oz rice noodles
1 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, minced
1 tbsp freshly grated ginger
3 tbsp red curry paste
4 cups chicken broth
1 (13.5 oz) can coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
2 green onions, thinly sliced
1/4 cup fresh cilantro leaves
1 tbsp lime juice
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.
- In the same pot, add garlic and ginger and sauté for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add fish sauce, brown sugar, red bell pepper, and mushrooms. Simmer for 8–10 minutes until vegetables are tender.
- Return the cooked chicken to the pot and stir in lime juice.
- Divide cooked noodles into bowls and ladle the hot soup over the top.
- Garnish with green onions and fresh cilantro before serving.
Notes
Swap chicken with shrimp, tofu, or beef for variation.
Add vegetables like spinach, snap peas, carrots, or broccoli for extra nutrition.
Adjust spice level by increasing or decreasing red curry paste.
Store noodles and broth separately to prevent sogginess.
Reheat gently and add a splash of broth or water if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
