Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks; Kosher salt and freshly ground black pepper, to taste; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 onion, diced; 3 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 4 ounces rice noodles; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 3 green onions, thinly sliced; ½ cup chopped fresh cilantro leaves; ¼ cup chopped fresh basil leaves; 2 tablespoons freshly squeezed lime juice

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There’s something magical about a warm, hearty bowl of soup that combines rich flavors, vibrant colors, and satisfying textures. If you’re craving a dish that’s both comforting and packed with bold, aromatic ingredients, look no further than Thai Red Curry Noodle Soup.

This recipe is not only easy to make but also far better than takeout. With tender bites of chicken, silky rice noodles, and a fragrant blend of cilantro, basil, and lime juice, this dish is guaranteed to become a favorite in your kitchen.

Whether you’re cooking for your family or impressing friends at a dinner party, this soup is a showstopper. Let’s dive into how you can whip up this delightful meal in under an hour.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 50 minutes, it’s perfect for busy weeknights.
Packed with Flavor: The combination of red curry paste, coconut milk, and fresh herbs creates a symphony of taste.
Customizable: Adjust spice levels or add your favorite veggies to make it your own.
Healthy and Nourishing: Loaded with protein, fresh ingredients, and gluten-free rice noodles.

Ingredients You’ll Need

This recipe serves 6 (about 8 cups), so it’s perfect for sharing or meal prepping. Here’s what you’ll need:

For the Soup:

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar

For Garnish:

3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Equipment You’ll Need

To make this recipe a breeze, you’ll need:

A large stockpot or Dutch oven
A sharp knife for chopping
Measuring spoons and cups

Step-by-Step Instructions

1. Cook the Chicken

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2–3 minutes. Once cooked, set the chicken aside.

2. Sauté the Aromatics

In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Stir occasionally and cook until the vegetables are tender, about 3–4 minutes. The aroma of garlic and onion will start to fill your kitchen—pure bliss!

3. Add the Curry Paste and Ginger

Stir in the red curry paste and freshly grated ginger. Cook for about 1 minute until fragrant. This step is crucial for releasing the full flavors of the curry paste.

4. Build the Broth

Pour in the chicken broth and coconut milk, scraping up any browned bits stuck to the bottom of the pot for extra flavor. Stir well to combine.

5. Simmer with Chicken

Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the broth slightly reduces and thickens.

6. Cook the Noodles

Stir in the rice noodles, fish sauce, and brown sugar. Let the noodles cook until tender, about 5 minutes. Be sure not to overcook them—they should be soft yet slightly chewy.

7. Add Fresh Herbs and Lime Juice

Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, chopped basil leaves, and freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper as needed.

8. Serve Immediately

Ladle the soup into bowls and serve hot. For an extra pop of flavor, garnish with additional cilantro or a wedge of lime on the side.

Tips for Success

Spice Level: If you like it spicier, add a pinch of red chili flakes or an extra tablespoon of red curry paste.
Protein Variations: Swap chicken for shrimp, tofu, or thinly sliced beef if you prefer.
Vegetable Additions: Feel free to add mushrooms, spinach, or snap peas for extra nutrients.
Noodle Options: While rice noodles are traditional, you can use egg noodles or zucchini noodles as an alternative.

Why Homemade is Better Than Takeout

Making Thai Red Curry Noodle Soup at home gives you complete control over ingredients and flavors. You can use fresh herbs, adjust seasoning to your liking, and avoid unnecessary additives or excess sodium often found in takeout dishes. Plus, there’s nothing more satisfying than creating something so delicious from scratch!

A Perfect Pairing

Pair this soup with a side of crispy spring rolls or a simple cucumber salad for a complete Thai-inspired meal. Don’t forget to pour yourself a refreshing glass of iced tea or lime soda to balance out the flavors.

Final Thoughts

Thai Red Curry Noodle Soup is more than just a meal—it’s an experience. The vibrant colors, creamy broth, and fragrant herbs come together to create a dish that’s as beautiful as it is delicious. Whether you’re new to cooking Thai cuisine or a seasoned pro, this recipe is sure to impress.

So grab your Dutch oven and get ready to fill your kitchen with the irresistible aroma of this comforting soup. Trust me—once you’ve tasted it, you won’t be calling for takeout anytime soon!