Go Back
–+ servings
Thai Red Curry Noodle Soup

Savory Thai Red Curry Noodle Soup for Cozy Nights

Warm, aromatic Thai Red Curry Noodle Soup that is quick to prepare and incredibly flavorful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil or vegetable oil
  • 1 pound boneless, skinless chicken breasts can substitute with shrimp or tofu
  • kosher salt to taste
  • pepper to taste
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 onion chopped, yellow or sweet preferred
For the Broth
  • 3 tablespoons red curry paste or green curry paste
  • 1 tablespoon freshly grated ginger or ginger paste
  • 4 cups low sodium chicken broth or vegetable broth
  • 1 can (13.5 oz) coconut milk full-fat preferred
For the Noodles and Final Touches
  • 8 ounces rice noodles or vermicelli/udon noodles
  • 2 tablespoons fish sauce or soy sauce for vegetarian
  • 1 tablespoon brown sugar or palm sugar
  • 2 green onions chopped
  • cilantro fresh
  • basil fresh
  • 1 tablespoon freshly squeezed lime juice for bright acidity

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
  2. Season the chicken with salt and pepper, cook in the pot for 2-3 minutes until golden-brown, then set aside.
  3. Sauté garlic, red bell pepper, and onion in the same pot for 3-4 minutes until the onion is translucent.
  4. Add red curry paste and ginger, cooking for 1 minute until fragrant.
  5. Pour in chicken broth and coconut milk, bring to a gentle boil.
  6. Return the chicken to the pot and simmer for 10 minutes on low heat.
  7. Stir in rice noodles, fish sauce, and brown sugar, simmer for another 5 minutes.
  8. Mix in fresh herbs and lime juice, stirring well before serving.
  9. Serve immediately, garnished with extra herbs if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping noodles separate from broth. Avoid freezing for best texture.

Tried this recipe?

Let us know how it was!