Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish featuring tender chicken, fragrant red curry, creamy coconut milk, and fresh herbs served over delicate rice noodles. Perfect as a hearty meal packed with aromatic spices and fresh lime juice.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 1/2 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)
Soup Base
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
Noodles and Seasonings
- 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 with salt and pepper to taste. Add chicken chunks to the pot and cook until golden, about 2-3 minutes. Remove chicken and set aside.
- Sauté vegetables: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add curry base: Stir in red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute.
- Add liquids: Pour in chicken broth and coconut milk, scraping any browned bits off the bottom of the pot to incorporate flavor.
- Simmer soup: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until the broth is slightly reduced and flavors combine, about 10 minutes.
- Cook noodles and season: Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Finish with herbs and lime: Remove soup from heat and stir in sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately while hot.
Notes
- This soup is much better than takeout, offering fresh and vibrant flavors with tender chicken and aromatic herbs.
- Use fresh lime juice to brighten the dish at the end of cooking.
- You can substitute chicken with tofu for a vegetarian option (note: this changes the diet classification).
- If rice noodles are not available, thin rice vermicelli or other delicate noodles can be used.
- Adjust the level of red curry paste to your spice preference.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
