Description
This Thai Red Curry Noodle Soup is a vibrant and flavorful dish featuring tender chicken, fragrant red curry, creamy coconut milk, and fresh herbs. Perfect for a comforting meal, it combines the richness of curry with the lightness of rice noodles and a zesty lime finish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Kosher salt, to taste
- 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
Instructions
- Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken pieces with salt and pepper. Add chicken to the pot and cook, stirring occasionally, until golden brown, about 3 minutes. Remove chicken and set aside.
- Sauté vegetables: In the same pot, add minced garlic, diced red bell pepper, and onion. Cook, stirring occasionally, until vegetables are tender, about 4 minutes.
- Add curry paste and ginger: Stir in red curry paste and freshly grated ginger. Cook, stirring constantly, until fragrant, about 1 minute.
- Add liquids: Pour in the low sodium chicken broth and coconut milk, scraping any browned bits from the bottom to incorporate flavor.
- Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce heat to low and simmer, stirring occasionally, for about 10 minutes to develop flavors and slightly reduce the liquid.
- Cook noodles and season: Stir in rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
- Finish with fresh herbs and lime: Remove the pot from heat and stir in thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve immediately: Ladle the soup into bowls and serve hot for a delicious, aromatic Thai red curry noodle soup experience.
Notes
- Use low sodium chicken broth to control saltiness especially with fish sauce added.
- Rice noodles cook quickly; avoid overcooking to keep their texture.
- Substitute chicken with tofu for a vegetarian version but note the dietary adjustment.
- Fresh herbs like cilantro and basil add brightness—don’t skip them.
- Adjust the spiciness by varying red curry paste amount or type.
- Leftovers can be refrigerated for up to 2 days; reheat gently on stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg
