Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks; Kosher salt and 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; ½ cup chopped fresh cilantro leaves; ¼ cup chopped fresh basil leaves; 2 tablespoons freshly squeezed lime juice

Description

This Thai Red Curry Noodle Soup is better than takeout—comforting, spicy, and full of bold flavors. Tender chunks of chicken, rice noodles, and fresh herbs come together in a rich coconut curry broth that’s deeply satisfying and easy to make in under an hour.

Ingredients

Scale

1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
Kosher salt and 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
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

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Instructions

Heat olive oil in a large stockpot or Dutch oven over medium heat.
Season chicken with salt and pepper, then add to the pot. Cook until golden, about 2–3 minutes. Remove and set aside.
Add garlic, red bell pepper, and onion to the pot. Cook for 3–4 minutes until tender.
Stir in red curry paste and ginger, cooking until fragrant, about 1 minute.
Pour in chicken broth and coconut milk, scraping up any browned bits.
Return cooked chicken to the pot. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add rice noodles, fish sauce, and brown sugar. Simmer until noodles are tender, about 5 minutes.
Remove from heat. Stir in green onions, cilantro, basil, and lime juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra herbs or lime wedges if desired.

Notes

You can use shrimp or tofu instead of chicken for a different protein.

Adjust curry paste quantity for more or less heat.

If using thicker rice noodles, soak them beforehand or increase cooking time slightly.

Nutrition

Serving Size: ~1⅓ cups
Calories: ~380
Sugar: 6 g
Sodium: 620 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg