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Thai Red Curry Noodle Soup

Comforting Thai Red Curry Noodle Soup You Can Make at Home

A cozy bowl of Thai Red Curry Noodle Soup, bursting with flavors and the essence of Bangkok.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps to sauté vegetables.
  • 1 pound Boneless, Skinless Chicken Breasts Tender pieces enhance heartiness for the soup.
  • to taste Kosher Salt Enhances flavors; adjust according to your taste preferences.
  • to taste Freshly Ground Black Pepper Enhances flavors; adjust according to your taste preferences.
  • 1 clove Garlic Minced for optimal flavor release and aromatic depth.
  • 1 medium Red Bell Pepper Adds sweetness and vibrant color to the dish.
  • 1 medium Onion A key flavor element that caramelizes for extra sweetness.
  • 2 tablespoons Red Curry Paste The heart of this recipe, bringing bold flavors to your Thai Red Curry Noodle Soup.
  • 1 tablespoon Freshly Grated Ginger Brightens the flavor profile and adds warmth.
For the Broth
  • 4 cups Low Sodium Chicken Broth Provides depth; using low sodium controls the overall salt level.
  • 1 13.5-ounce can Coconut Milk Adds creaminess and richness; full-fat yields a richer broth that’s simply delightful.
For the Noodles & Flavoring
  • 8 ounces Rice Noodles The main carbohydrate, perfect for absorbing flavor and providing delightful texture.
  • 2 tablespoons Fish Sauce Adds umami and saltiness; essential for rich flavor layering.
  • 1 tablespoon Brown Sugar Balances the heat from the curry paste with a hint of sweetness.
For the Garnish
  • 1 chopped Green Onions Fresh garnish that offers a crunch and mild onion flavor.
  • to taste Chopped Fresh Cilantro Bright herbal elements that elevate the dish.
  • to taste Basil Leaves Bright herbal elements that elevate the dish.
  • 1 lime Freshly Squeezed Lime Juice The final tangy touch that enhances the soup's overall balance.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Thai Red Curry Noodle Soup
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Season 1 pound of boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook for about 2-3 minutes, turning once until golden brown.
  3. In the same Dutch oven, add a minced garlic clove, 1 chopped red bell pepper, and 1 chopped onion. Sauté on medium heat for 3-4 minutes.
  4. Stir in 2 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger into the sautéed vegetables. Cook for about 1 minute, stirring continuously.
  5. Pour in 4 cups of low sodium chicken broth and a 13.5-ounce can of coconut milk. Bring this mixture to a gentle boil over medium-high heat.
  6. Return the cooked chicken to the pot and reduce the heat to low. Let the soup simmer for about 10 minutes.
  7. Stir in 8 ounces of rice noodles, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar. Cook for an additional 5 minutes.
  8. Remove the pot from heat and mix in 1 chopped green onion, a handful of chopped fresh cilantro, and basil leaves. Squeeze in the juice of 1 lime.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 850mgPotassium: 700mgFiber: 2gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping the noodles separate from the broth to maintain their texture. It's best not to freeze this soup, as the noodles may become mushy when thawed.

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