Damn Delicious Thai Red Curry Noodle Soup

A comforting bowl of creamy coconut red curry broth with tender chicken, silky rice noodles, and bright fresh herbs. Rich but not heavy, ready in under 50 minutes, and made in one pot.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: Asian, Thai-inspired

Calories: 385

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil
1.5 lbs boneless skinless chicken breasts cut into half-inch chunks
kosher salt and freshly ground black pepper to taste
3 cloves garlic minced
1 red bell pepper diced
1 onion diced
3 tbsp red curry paste use 2 tbsp for milder heat
1 tbsp freshly grated ginger
6 cups low sodium chicken broth
13.5 oz full-fat coconut milk 1 can
4 oz rice noodles
1 tbsp fish sauce substitute soy sauce if needed
2 tsp brown sugar
3 green onions thinly sliced
0.5 cup fresh cilantro leaves chopped
0.25 cup fresh basil leaves chopped
2 tbsp fresh lime juice about 1 large lime

Equipment

Dutch oven or large pot
Wooden spoon
ladle

Method

Warm olive oil in a Dutch oven over medium heat. Season the chicken with salt and pepper, add to the pot, and cook for 2 to 3 minutes until lightly browned. Transfer to a plate and set aside.
Add the garlic, red bell pepper, and onion to the same pot. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften.
Stir in the red curry paste and grated ginger. Cook for about one minute until fragrant.
Pour in the chicken broth and coconut milk. Scrape up any browned bits from the bottom of the pot.
Return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the broth reduces slightly.
Add the rice noodles, fish sauce, and brown sugar. Cook for about 5 minutes until the noodles are fully tender.
Remove from heat. Stir in the green onions, cilantro, basil, and lime juice. Taste and adjust seasoning. Serve immediately.

Notes

Store leftovers without noodles for best results. Refrigerate up to 4 days or freeze broth and chicken for up to 3 months. Reheat on the stovetop with a splash of broth. For a vegetarian version, use firm tofu, vegetable broth, and soy sauce instead of fish sauce.