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–+ servings
Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: Comfort in Every Delicious Bite

This Thai Red Curry Noodle Soup brings comforting flavors and customizable ingredients for a delightful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Alternatively, use a neutral oil.
  • 1 lb Boneless, Skinless Chicken Breasts Can substitute with chicken thighs, shrimp, or tofu.
  • to taste Kosher Salt
  • to taste Pepper
  • 4 cloves Garlic Minced.
  • 1 Red Bell Pepper Sliced; can substitute with any color bell pepper.
  • 1 Onion Diced; shallots can be used.
  • 2 tablespoons Red Curry Paste Green curry paste can be an interesting substitute.
  • 1 tablespoon Freshly Grated Ginger Ginger paste works if needed.
  • 4 cups Low Sodium Chicken Broth Vegetable broth for vegetarian option.
  • 1 can Coconut Milk Full-fat is best for texture.
  • 8 oz Rice Noodles Alternatively, use udon or soba noodles.
  • 2 tablespoons Fish Sauce Soy sauce can substitute.
  • 1 tablespoon Brown Sugar Can use honey or coconut sugar.
  • 3 stalks Green Onions Chopped.
  • 1/4 cup Chopped Fresh Cilantro
  • 1/4 cup Chopped Fresh Basil
  • 1 Freshly Squeezed Lime Juice Use fresh for the best flavor.
For Serving
  • 1 Lime Wedges For garnish.
  • Additional Herbs Sprinkle more fresh herbs as desired.

Equipment

  • large stockpot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
  2. Season 1 lb of boneless, skinless chicken breasts with salt and pepper. Add to the pot and cook for 2-3 minutes on each side until golden.
  3. In the same pot, add 4 minced garlic cloves, 1 sliced red bell pepper, and 1 diced onion. Sauté for 3-4 minutes until softened.
  4. Stir in 2 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger. Cook for 1 minute.
  5. Pour in 4 cups of low sodium chicken broth and 1 can of coconut milk, scraping browned bits off the pot's bottom.
  6. Return the cooked chicken to the pot and simmer on low for about 10 minutes.
  7. Add 8 oz of rice noodles, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar. Stir and cook for 4-5 minutes.
  8. Remove from heat and stir in chopped green onions, cilantro, basil, and the juice of 1 lime.
  9. Ladle into bowls, garnish with lime wedges and additional herbs if desired, and serve.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Fresh herbs and high-quality coconut milk enhance the soup's flavor. Store leftover noodles and broth separately to prevent mushiness and adjust spice levels according to your taste.

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