This Thai Red Curry Noodle Soup is perfect for cool days. Warm and comforting soup made with red curry paste, coconut milk, and noodles of choice. It’s the perfect balance of spicy, salty, sweet, and sour. It’s definitely one you’ll try and make it time and time again!
This soup is super easy to make, full of flavor, and satisfying enough for a meal! It’s delicious and so good when served piping hot.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
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1 tablespoon olive oil
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1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
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Kosher salt and freshly ground black pepper, to taste
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 onion, diced
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3 tablespoons red curry paste
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1 tablespoon freshly grated ginger
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6 cups low sodium chicken broth
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1 (13.5-ounce) can coconut milk
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4 ounces rice noodles
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1 tablespoon fish sauce
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2 teaspoons brown sugar
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3 green onions, thinly sliced
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½ cup chopped fresh cilantro leaves
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¼ cup chopped fresh basil leaves
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2 tablespoons freshly squeezed lime juice
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper and onion. 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.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste. Serve immediately.
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