Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup is the ultimate comfort when you are craving a rich aromatic meal that comes together quickly in one big pot. This bowlful brims with chicken, slippery noodles, herbs and zingy lime juice for a soup that is satisfying without being too heavy.

Every time I make this it disappears from the table faster than any other weeknight soup … my family calls it better than any takeout

Ingredients

• Olive oil: for sautéing and making every flavor bloom
• Boneless skinless chicken breasts: use fresh ones with a firm texture for the best bite
• Kosher salt and black pepper: essential for seasoning at every step
• Fresh garlic: always mince just before using for warmth and sweetness
• Red bell pepper: brightens the soup with color and adds gentle sweetness choose one that is glossy and firm
• Onion: for savoriness and depth in the broth
• Red curry paste: source a good-quality Thai brand for a deep aromatic base
• Fresh ginger: adds punch and warmth go for plump smooth knobs of ginger
• Low sodium chicken broth: lets you control the salt levels
• Coconut milk: brings creaminess and subtle sweetness choose full-fat for richness
• Rice noodles: soak up the flavors and add satisfying texture look for a brand with few ingredients
• Fish sauce: offers that classic savory Thai umami try to use a reputable Asian brand
• Brown sugar: balances the heat and acidity
• Green onions: for a gentle pop of onion flavor and color
• Fresh cilantro leaves: for herbal brightness pick vibrant leaves without yellowing
• Fresh basil leaves: infuses the soup with garden-fresh aromatics choose Thai basil if you can
• Fresh lime juice: a finishing note for brightness only use freshly squeezed

Step-by-Step Instructions

Sauté the Chicken:

Heat olive oil in a Dutch oven over medium heat. Pat the chicken dry before seasoning for even browning. Add chicken pieces and cook until just golden on all sides for about two to three minutes. Remove and set aside to keep the meat juicy as it will finish cooking later in the broth.

Build the Vegetable Base:

Add garlic red bell pepper and onion to the same pot. Scrape up any chicken bits from the bottom while the vegetables cook as this deepens the soup’s flavor. Stir occasionally for three to four minutes until everything is softened and fragrant.

Toast the Curry Paste and Ginger:

Add red curry paste and freshly grated ginger right into the softened vegetables. Stir constantly for about one minute so the flavors concentrate and your kitchen fills with irresistible aroma. This step makes the soup taste restaurantworthy.

Simmer the Broth:

Pour in chicken broth and coconut milk using a wooden spoon to scrape up any stuck bits for maximum flavor. Return the chicken and all its juices to the pot. Bring to a gentle boil then lower to a simmer. Let it bubble away for about ten minutes so flavors meld and chicken gets tender.

Cook the Noodles and Final Seasonings:

Add rice noodles fish sauce and brown sugar right into the broth. Stir gently to prevent sticking. Cook for about five minutes watching carefully as the noodles go from stiff to soft and chewy.

Finish with Fresh Herbs and Lime:

Remove the pot from heat. Quickly stir in green onions fresh cilantro and basil leaves plus a generous squeeze of fresh lime juice. Taste and adjust with salt and pepper. The soup should be vibrant with a balance of savory sour and herbal notes.

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The lime juice at the end is my secret to making every single spoonful pop with flavor. Sometimes I toss in extra basil because my backyard plants are always bursting all summer. My kids love to sneak handfuls of cilantro while I chop it up for the soup.

Storing and Reheating

If you have leftovers store the soup and noodles separately if possible to keep the noodles from getting too soft. Both will last up to three days in the fridge. When reheating gently warm the broth before adding noodles to keep their satisfying texture. If you notice the broth thickening simply splash in a bit more chicken broth or water.

Ingredient Swaps

This recipe is so welcoming to changes. You can swap chicken for shrimp tofu or leave out the protein and bulk up with mushrooms or extra bell pepper. If fish sauce is not your thing try a splash of soy sauce. Out of lime Use lemon juice for a slightly different but still zingy note.

How to Serve for a Crowd

Serve this soup piping hot with extra lime wedges and bowls of chopped herbs on the side so everyone can load up to their taste. Some toasted peanuts or crispy shallots sprinkled on top add even more texture. I like putting chili crisp on the table for a hit of extra heat.

A Quick Glimpse at Thai Red Curry

Thai red curry’s roots are in the bold flavors of Thai cuisine which blend sweet spicy salty and sour in every bite. The curry paste is the backbone of the dish delivering layers from chili garlic lemongrass and galangal. In Thailand you will often see soups like this enjoyed as comfort food or shared with loved ones at big family gatherings.

Recipe Questions

→ Can I substitute chicken with tofu or shrimp?

Absolutely! Both tofu and shrimp work well. Add tofu early to absorb flavors, or add shrimp near the end to avoid overcooking.

→ How spicy is this dish?

The heat level comes from the red curry paste. Adjust the amount to your taste, or add more coconut milk for a milder bowl.

→ What type of noodles should I use?

Rice noodles are ideal for this soup. Choose medium or thin varieties for the best texture and to soak up the broth.

→ Can the soup be made ahead?

Yes, you can prepare it in advance. Add the rice noodles just before serving to keep them from getting too soft.

→ Are there vegetarian options for the broth?

Vegetable broth is a great alternative to chicken broth for a fully vegetarian version, still rich and flavorful.

→ Which herbs can I use besides cilantro and basil?

Thai basil is traditional, but regular basil, mint, or scallions add freshness and blend well with the curry flavors.