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–+ servings
Thai Red Curry Noodle Soup

Cozy Up with Thai Red Curry Noodle Soup Tonight!

Prepare a flavorful Thai Red Curry Noodle Soup packed with chicken, noodles, and vibrant spices for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness for sautéing and depth of flavor.
  • 1 pound Boneless Skinless Chicken Breasts Main protein that can be swapped with chicken thighs, shrimp, or tofu.
  • to taste Kosher Salt Crucial for enhancing the flavors.
  • to taste Black Pepper Crucial for enhancing the flavors.
  • 3 cloves Garlic Provides aromatic depth; fresh garlic is preferred.
  • 1 medium Onion A savory base; opt for white or yellow onion.
For the Vegetables
  • 1 medium Red Bell Pepper Adds sweetness and vibrant color.
  • 2 tablespoons Freshly Grated Ginger Brings warmth and brightness.
For the Flavor
  • 2 tablespoons Red Curry Paste The key flavoring agent.
  • 4 cups Low Sodium Chicken Broth Acts as the soup base.
  • 1 can (14 ounces) Coconut Milk Creates a creamy richness.
  • 1 tablespoon Fish Sauce Crucial for an umami punch.
  • 1 tablespoon Brown Sugar Balances out the flavors.
For the Toppings
  • 2 tablespoons Green Onions Fresh garnish that adds a pop of flavor.
  • 0.5 cups Fresh Cilantro Leaves Imparts brightness to the dish.
  • 0.5 cups Fresh Basil Leaves Contributes a sweet and aromatic note.
  • 1 tablespoon Freshly Squeezed Lime Juice Brightens the soup and adds acidity.
For the Noodles
  • 8 ounces Rice Noodles Cook until tender and absorb the broth.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
  2. Season the chicken breasts with salt and pepper, sear in the pot for 2-3 minutes until golden, then remove.
  3. Sauté garlic, red bell pepper, and onion in the same pot for 3-4 minutes until the onion is translucent.
  4. Stir in red curry paste and grated ginger, cooking for 1 minute until fragrant.
  5. Add chicken broth and coconut milk, bringing to a gentle boil.
  6. Return chicken to the pot, reduce heat and simmer for 10 minutes.
  7. Add rice noodles, fish sauce, and brown sugar, cooking for about 5 minutes until noodles are tender.
  8. Remove from heat, stir in green onions, cilantro, basil, and lime juice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Fresh ingredients significantly improve flavor. Adjust spice levels according to your preference. Avoid overcooking noodles for best texture.

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