Description
A cozy and flavorful Thai Red Curry Noodle Soup made with tender chicken, rice noodles, coconut milk, red curry paste, and fresh herbs for an easy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Kosher salt, to taste
- 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
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken, season with salt and black pepper, and cook until lightly browned.
- Stir in the garlic, red bell pepper, and onion. Cook for 3 to 4 minutes until softened.
- Add the red curry paste and grated ginger. Stir and cook for 1 minute until fragrant.
- Pour in the chicken broth and coconut milk. Add the fish sauce and brown sugar, then bring to a gentle simmer.
- Cook for 10 to 15 minutes until the chicken is fully cooked and the flavors are blended.
- Add the rice noodles and cook according to package directions until tender.
- Remove from heat and stir in the green onions, cilantro, basil, and lime juice.
- Taste, adjust seasoning if needed, and serve warm.
Notes
- Store noodles separately if making ahead so they do not soak up too much broth.
- Add more curry paste for extra heat or more coconut milk for a milder flavor.
- Fresh lime juice and herbs added at the end keep the soup bright and balanced.
- Prep Time: 15 minutes
- Cook Time: 25 minutes