Thai Red Curry Noodle Soup: Cozy Comfort in Every Spoonful

A warm and comforting Thai Red Curry Noodle Soup packed with rich flavors and adaptable ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Use coconut or avocado oil if desired.
1.5 pounds Boneless Skinless Chicken Breasts Feel free to swap for chicken thighs, shrimp, or tofu.
Kosher Salt and Black Pepper Adjust to taste.
3 cloves Garlic Minced; use garlic powder if fresh isn't on hand.
1 Onion Diced; shallots can provide a milder taste.

For the Flavor

3 tablespoons Red Curry Paste Can use green curry paste for a twist.
1 tablespoon Freshly Grated Ginger Ground ginger is a suitable substitute.
6 cups Low-Sodium Chicken Broth Vegetable broth is great for vegetarian version.
1 can Coconut Milk 13.5 ounces; full-fat provides best flavor.

For the Noodles

4 ounces Rice Noodles Can replace with udon or soba.
1 tablespoon Fish Sauce For vegetarian option, use soy sauce instead.

For Garnishing

3 Green Onions Thinly sliced; chives are a great alternative.
0.5 cup Fresh Cilantro Chopped; feel free to omit if not preferred.
0.25 cup Fresh Basil Chopped; mint can offer a different profile.
2 tablespoons Freshly Squeezed Lime Juice Adjust to taste for desired acidity.

For Sweetness

2 teaspoons Brown Sugar Can use coconut sugar for a caramel flavor.

Equipment

large stockpot or Dutch oven

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
Season 1½ pounds of cut chicken with kosher salt and black pepper and cook until golden brown.
Sauté 3 minced garlic cloves, 1 diced onion, and 1 diced red bell pepper until translucent.
Stir in 3 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger, cooking for about 1 minute.
Add 6 cups of low-sodium chicken broth and 1 can of coconut milk, scraping up browned bits.
Return cooked chicken to the pot and simmer for about 10 minutes.
Stir in 4 ounces of rice noodles, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar.
Mix in garnishing herbs and lime juice, adjusting seasoning as necessary.
Ladle into bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For optimal texture, store noodles separately from the soup base and add just before serving. Use full-fat coconut milk for a richer broth and balance flavors according to preference.

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