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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: Your Cozy Weeknight Delight

This Thai Red Curry Noodle Soup is a comforting dish perfect for cold nights, featuring rich flavors and customizable proteins.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil coconut oil can be used for richer flavor
  • 1 pound boneless, skinless chicken breasts can substitute with chicken thighs, tofu, or shrimp
  • to taste kosher salt
  • to taste freshly ground black pepper
  • 1 garlic minced
  • 1 red bell pepper diced
  • 1 onion chopped
  • 2 tablespoons red curry paste adjust for heat preference
  • 1 tablespoon freshly grated ginger or ginger paste
  • 4 cups low sodium chicken broth vegetable broth for vegetarian version
  • 1 can coconut milk full-fat for richness
  • 8 ounces rice noodles can substitute with vermicelli or udon
For Additional Flavor
  • 2 tablespoons fish sauce or soy sauce for vegetarian
  • 1 tablespoon brown sugar or omit for less sweetness
For Toppings
  • ¼ cup green onions chopped
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh basil leaves Thai basil for authenticity
  • 1 lime freshly squeezed lime juice use fresh for best flavor

Equipment

  • large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt and pepper, then add to the pot. Cook for 2-3 minutes until golden brown on all sides. Remove and set aside.
  2. In the same pot, add 1 tablespoon of minced garlic, 1 diced red bell pepper, and 1 chopped onion. Sauté over medium heat for 3-4 minutes until tender.
  3. Stir in 2 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger, cooking for an additional minute. Pour in 4 cups of chicken broth and 1 can of coconut milk, scraping the pot's bottom.
  4. Return the chicken to the pot and bring to a gentle boil. Reduce heat to low and simmer uncovered for about 10 minutes.
  5. Add 8 ounces of rice noodles, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar. Stir well and cook for 4-5 minutes until the noodles are tender.
  6. Remove from heat and stir in ¼ cup each of green onions, cilantro, and basil. Squeeze in the lime juice and adjust seasoning.
  7. Ladle warm soup into bowls, garnishing with herbs and lime wedges. Serve hot.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Ensure to use fresh ingredients for the best flavor, and avoid overcooking the rice noodles.

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