Thai Red Curry Noodle Soup

So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

reasons to make thai red curry noodle soup

• Restaurant-quality made right at home for half the cost (and even tastier IMO)
• Fragrant, flavorful, cold weather comfort food, full of bold Thai flavors
• No-fuss one pot dinner which means less dishes, less clean up
• Great clean-out-the-fridge meal, adding in any lingering veggies that needs to be used up
• Quick and easy for busy weeknights but also fancy enough for company

tips and tricks for success

• Use your favorite protein. This recipe will work well with chicken thighs, chicken breasts, shrimp or tofu.
• Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
• Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
• Mix it up. Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use your favorite noodles (vermicelli, udon or soba noodles).
• Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.

Thai Red Curry Noodle Soup

Yield: 6 servings (8 cups)

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total: 50 minutes minutes

So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

4.9 stars (800 ratings)

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Ingredients

• 1 tablespoon olive oil
• 1 ½ 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
• 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

Equipment

• Dutch Oven

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in red curry paste and ginger until fragrant, about 1 minute.
• Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
• Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
• Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
• Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
• Serve immediately.

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