Description
A vibrant and flavorful Thai Red Curry Noodle Soup featuring tender chicken, fragrant herbs, and creamy coconut milk, perfect for a comforting meal that is both aromatic and satisfying.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Vegetables
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 green onions, thinly sliced
Herbs and Aromatics
- 1 tablespoon freshly grated ginger
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
Liquids and Broth
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons freshly squeezed lime juice
Spices and Seasonings
- 3 tablespoons red curry paste
- 2 teaspoons brown sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Other
- 1 tablespoon olive oil
- 4 ounces rice noodles
Instructions
- Cook the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook until golden on all sides, about 2-3 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
- Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger. Cook for about 1 minute until fragrant, ensuring the curry paste is well incorporated with the vegetables.
- Add Broth and Coconut Milk: Pour in the low sodium chicken broth and the can of coconut milk. Scrape the bottom of the pot to loosen any browned bits, enhancing the soup’s flavor.
- Simmer with Chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the soup has slightly reduced and flavors meld, about 10 minutes.
- Cook Noodles and Season: Stir in the rice noodles, fish sauce, and brown sugar. Continue to cook until the noodles are tender, about 5 minutes.
- Finish the Soup: Remove the pot from heat. Stir in thinly sliced green onions, chopped fresh cilantro, chopped fresh basil, and freshly squeezed lime juice. Taste and adjust salt and pepper as needed.
- Serve: Ladle the aromatic Thai red curry noodle soup into bowls and serve immediately for the best flavor and texture.
Notes
- This soup is packed with tender chicken and fragrant herbs, making it far better than takeout.
- To make this vegetarian, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, add extra red curry paste or a pinch of chili flakes during cooking.
- Rice noodles cook quickly; watch closely to avoid overcooking which can make them mushy.
- Fresh herbs like cilantro and basil are essential to authentic Thai flavor; do not omit.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
