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Thai Red Curry Noodle Soup

Savor Homemade Thai Red Curry Noodle Soup in 30 Minutes

Enjoy the vibrant flavors of Thai Red Curry Noodle Soup—a quick, comforting dish perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil neutral oil can be used as a substitute
  • 1.5 pounds boneless, skinless chicken breasts can swap with shrimp or tofu
  • Kosher salt & freshly ground black pepper to taste
  • 3 cloves garlic minced for best flavor
  • 1 whole red bell pepper diced
  • 1 whole onion diced; shallots can be used
  • 3 tablespoons red curry paste core flavor base
  • 1 tablespoon freshly grated ginger or ground ginger as a substitute
  • 6 cups low sodium chicken broth or vegetable broth for vegetarian version
  • 13.5 ounces coconut milk full-fat recommended
  • 4 ounces rice noodles can substitute with udon or soba noodles
  • 1 tablespoon fish sauce or soy sauce as vegan alternative
  • 2 teaspoons brown sugar or honey/maple syrup
  • 3 whole green onions thinly sliced
  • 0.5 cup chopped fresh cilantro parley can be used as a substitute
  • 0.25 cup chopped fresh basil Thai basil preferred
  • 2 tablespoons freshly squeezed lime juice or lemon juice as a substitute

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Thai Red Curry Noodle Soup
  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Season the chicken breasts with salt and pepper, then add to the pot. Sauté until golden brown and cooked through, about 2-3 minutes per side. Remove and set aside.
  2. In the same pot, add minced garlic, diced red bell pepper, and diced onion. Sauté over medium heat until tender, about 3-4 minutes.
  3. Stir in red curry paste and freshly grated ginger. Cook for about 1 minute until fragrant and incorporated.
  4. Slowly pour in chicken broth and coconut milk, scraping the bottom of the pot. Bring to a gentle simmer over medium-high heat.
  5. Return sautéed chicken to the pot and bring to a boil. Reduce heat to low and simmer uncovered for about 10 minutes.
  6. Add rice noodles, fish sauce, and brown sugar. Cook for an additional 5 minutes, or until noodles are tender.
  7. Remove from heat and stir in green onions, cilantro, basil, and lime juice.
  8. Ladle the soup into bowls and garnish with cilantro and lime wedges. Enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels according to preference.

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