Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: A Flavorful Comfort Dish

Dive into the vibrant flavors of Southeast Asia with this Thai Red Curry Noodle Soup. Perfect for chilly evenings or when you’re craving something warm and comforting, this soup combines tender chicken, aromatic herbs, and spices with creamy coconut milk and tangy lime juice, all swimming in a spicy broth. The addition of rice noodles makes it a satisfying meal that’s not only filling but also bursting with flavor. This dish is sure to become a favorite for anyone who loves the complex flavors of Thai cuisine.

Ingredients:

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 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
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Directions:

Cook the Chicken:

1. Heat Oil: In a large stockpot or Dutch oven, heat olive oil over medium heat.
2. Season Chicken: Season the chicken pieces with salt and pepper to taste.
3. Brown Chicken: Add chicken to the pot and cook until golden, approximately 2-3 minutes. Then, remove the chicken and set it aside.

Sauté the Vegetables:

1. Cook Garlic and Veggies: In the same pot, add garlic, red bell pepper, and onion. Cook until vegetables are tender, about 3-4 minutes.

Add Aromatics and Broth:

1. Incorporate Curry Paste and Ginger: Add red curry paste and ginger to the pot, stirring until fragrant, about 1 minute.
2. Add Liquids: Pour in chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
3. Return Chicken: Add the cooked chicken back to the pot.

Simmer the Soup:

1. Boil and Simmer: Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes until the soup slightly reduces.

Cook the Noodles:

1. Add Noodles: Stir in rice noodles, fish sauce, and brown sugar.
2. Cook Until Tender: Cook until noodles are soft, about 5 minutes.

Finish and Serve:

1. Add Fresh Herbs: Remove the pot from heat. Stir in green onions, cilantro, basil, and lime juice.
2. Season: Adjust seasoning with additional salt and pepper if needed.
3. Serve Hot: Dish out the soup while hot and enjoy.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: 400 kcal per serving

This Thai Red Curry Noodle Soup is a beautifully complex yet easy-to-make dish that brings the exotic tastes of Thailand right into your kitchen. The combination of spicy, sweet, and sour flavors makes this soup deeply satisfying, while the herbs and lime juice add a burst of freshness that will awaken all your senses. Whether you’re looking to impress guests or just treating yourself to a flavorful meal, this soup is sure to delight.

Thai Red Curry Noodle Soup

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 1x

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Description

This Thai Red Curry Noodle Soup is a flavorful and comforting dish that combines the rich, spicy taste of red curry with creamy coconut milk and tender chicken. The addition of rice noodles makes it a hearty meal, while fresh herbs like cilantro, basil, and green onions add a burst of freshness. A squeeze of lime juice at the end brightens up the flavors, making this soup a perfect balance of savory, spicy, and tangy.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
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
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

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Instructions

Cook the Chicken:
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Season the chicken with salt and pepper to taste.
Add the chicken to the stockpot and cook until golden brown, about 2-3 minutes. Remove and set aside.
Sauté the Vegetables:
In the same pot, add the minced garlic, diced red bell pepper, and diced onion.
Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Add Aromatics and Broth:
Stir in the red curry paste and freshly grated ginger until fragrant, about 1 minute.
Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Add the cooked chicken back into the pot.
Simmer the Soup:
Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the soup is slightly reduced, about 10 minutes.
Cook the Noodles:
Stir in the rice noodles, fish sauce, and brown sugar.
Cook until the noodles are tender, about 5 minutes.
Finish and Serve:
Remove the pot from heat and stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice.
Adjust seasoning with salt and pepper, to taste.
Serve the soup immediately.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 400