Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish featuring tender chunks of chicken simmered in a rich and aromatic red curry broth with coconut milk. Enhanced with fresh herbs, lime juice, and a touch of sweetness, this vibrant soup combines the perfect blend of spicy, savory, and tangy flavors alongside delicate rice noodles for a satisfying meal.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
Liquids and Sauces
- 1 tablespoon olive oil
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons freshly squeezed lime juice
Seasonings and Other Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 2 teaspoons brown sugar
- 4 ounces rice noodles
Instructions
- Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook, stirring occasionally, until golden on the outside, about 2-3 minutes. Remove the chicken and set aside.
- Sauté the aromatics: In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3-4 minutes.
- Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger. Cook for about 1 minute until the mixture becomes fragrant.
- Add liquids: Pour in the low sodium chicken broth and coconut milk, scraping any browned bits off the bottom of the pot to incorporate more flavor.
- Simmer with chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and simmer, stirring occasionally, until the flavors meld and the liquid reduces slightly, about 10 minutes.
- Cook the noodles: Stir in the rice noodles, fish sauce, and brown sugar. Continue to simmer until the noodles are tender, about 5 minutes.
- Finish and season: Remove the soup from heat. Stir in the sliced green onions, chopped fresh cilantro and basil leaves, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately, garnished with extra herbs if desired.
Notes
- Rice noodles cook quickly; watch carefully to prevent overcooking and becoming mushy.
- Adjust the level of red curry paste based on your spice preference.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth, and replace fish sauce with soy sauce or tamari.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop.
