Thai Red Curry Noodle Soup (Printable)
Fragrant, creamy noodle soup with tender chicken and vegetables in spicy red curry coconut broth.
# What You’ll Need:
→ Protein
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz rice noodles
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 1 carrot, julienned
06 - 3 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Broth & Flavor
09 - 2 tbsp Thai red curry paste
10 - 14 oz coconut milk
11 - 3 1/3 cups chicken broth
12 - 1 tbsp fish sauce
13 - 1 tbsp soy sauce (gluten-free if needed)
14 - 1 tsp brown sugar
15 - Juice of 1 lime
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Red chili slices (optional)
# How-To Steps:
01 - Cook rice noodles according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and set aside until ready to serve.
02 - Heat a splash of oil in a large soup pot over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add Thai red curry paste to the pot, stirring continuously for 1 minute to release its essential oils and deepen the flavor profile.
04 - Pour in coconut milk and chicken broth, stirring to fully incorporate the curry paste. Bring the mixture to a gentle simmer over medium heat.
05 - Add thinly sliced chicken to the simmering broth. Cook for 5 to 7 minutes until the chicken is just cooked through and opaque throughout.
06 - Stir in bell pepper slices, snap peas, and julienned carrot. Simmer for 3 to 4 minutes until vegetables are tender-crisp, maintaining their vibrant color.
07 - Add fish sauce, soy sauce, brown sugar, and fresh lime juice. Stir well to combine, then taste and adjust seasoning as needed to balance sweet, salty, sour, and spicy notes.
08 - Divide cooked rice noodles among four serving bowls. Ladle the hot curry broth generously over the noodles, ensuring each bowl receives an equal portion of chicken and vegetables.
09 - Top each bowl with sliced spring onions, fresh chopped cilantro, lime wedges, and optional red chili slices. Serve immediately while piping hot.
# Expert Tips:
01 -
- The broth develops incredible depth in under 30 minutes, and the coconut creaminess balances the heat perfectly
- Everything cooks in one pot, and the noodles soak up that spiced coconut milk like they were made for each other
02 -
- The broth continues to thicken as it sits, so if you're reheating leftovers you might want to add a splash more broth or water
- Curry paste brands vary wildly in heat level, so start with less if you're unsure, you can always add more
03 -
- Fry the curry paste in a little oil before adding the liquids, it deepens the flavor significantly
- Let the broth simmer for a few extra minutes without the chicken if you have time, the flavors meld together beautifully