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–+ servings
Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup for Cozy Nights In

This Thai Red Curry Noodle Soup is a comforting and flavorful dish perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil can substitute with vegetable or coconut oil
  • 1.5 pounds boneless, skinless chicken breasts can substitute with chicken thighs, shrimp, or tofu
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 3 cloves garlic, minced fresh garlic is preferred
  • 1 red bell pepper, diced can also use yellow or orange bell pepper
  • 1 onion, diced shallots are a great alternative
  • 3 tablespoons red curry paste can substitute with green curry paste
  • 1 tablespoon freshly grated ginger can use ginger paste if fresh isn't available
  • 6 cups low sodium chicken broth can swap with vegetable broth
  • 1 can (13.5 ounces) coconut milk use lite for a lighter option
For the Noodles
  • 4 ounces rice noodles can substitute with udon or soba noodles
For Flavor Balancing
  • 1 tablespoon fish sauce can substitute with soy sauce for vegetarian option
  • 2 teaspoons brown sugar
For Garnishing
  • 3 green onions, thinly sliced can substitute with chives
  • ½ cup chopped fresh cilantro leaves omit if preferred
  • ¼ cup chopped fresh basil leaves Thai basil is preferred
  • 2 tablespoons freshly squeezed lime juice use fresh for best results

Equipment

  • large stockpot or Dutch oven

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat until shimmering.
  2. Season 1.5 pounds of boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Sear chicken in the pot for 2-3 minutes on each side until golden brown, then remove and set aside.
  3. In the same pot, sauté 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced onion for 3-4 minutes until the onion is translucent.
  4. Incorporate 3 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger into the sautéed vegetables. Cook for 1 minute until fragrant.
  5. Add 6 cups of low-sodium chicken broth and 1 can (13.5 ounces) of coconut milk, scraping any browned bits from the pot, then return the chicken.
  6. Bring to a gentle boil, then reduce heat to low and let it simmer for about 10 minutes.
  7. Add 4 ounces of rice noodles, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar, stirring gently for about 5 minutes until noodles are soft.
  8. Remove from heat and stir in 3 sliced green onions, ½ cup chopped fresh cilantro, ¼ cup chopped fresh basil, and 2 tablespoons of lime juice. Adjust seasoning with salt and pepper.
  9. Serve the soup warm in bowls and enjoy.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Store any leftovers in an airtight container for up to 2 days, keeping noodles separate. Freezing is not recommended.

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