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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: Comfort in Every Slurp

This Thai Red Curry Noodle Soup combines tender chicken, slurpy rice noodles, and vibrant herbs, making it comforting and gluten-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil can substitute with vegetable oil
  • 1 pound Boneless, Skinless Chicken Breasts can replace with chicken thighs, shrimp, or tofu
  • 1 teaspoon Kosher Salt adjust according to taste
  • 1 teaspoon Freshly Ground Black Pepper adjust according to taste
  • 3 cloves Garlic fresh is preferred
  • 1 medium Red Bell Pepper feel free to swap with zucchini
  • 1 medium Onion yellow or white onions yield the best results
  • 2 tablespoons Red Curry Paste the star of the dish
  • 1 tablespoon Freshly Grated Ginger ginger paste can be a suitable alternative
  • 4 cups Low Sodium Chicken Broth switch to vegetable broth for vegetarian version
  • 1 can Coconut Milk full-fat is ideal
  • 8 ounces Rice Noodles alternatives include vermicelli, udon, or soba
  • 2 tablespoons Fish Sauce soy sauce can be a good substitute
  • 1 tablespoon Brown Sugar honey or maple syrup work as alternatives
  • 2 stalks Green Onions for garnish
  • 1/2 cup Cilantro for garnish
  • 1/2 cup Basil Leaves Thai basil is optimal
  • 1 tablespoon Fresh Lime Juice fresh limes are best for this purpose

Equipment

  • large stockpot
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat for about 2 minutes.
  2. Season boneless, skinless chicken breasts with kosher salt and freshly ground black pepper, then cook for 2-3 minutes per side until golden brown. Remove and set aside.
  3. In the same pot, add chopped onion, minced garlic, and sliced red bell pepper. Sauté for about 3-4 minutes until softened.
  4. Stir in 2 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger. Cook for about 1 minute.
  5. Pour in 4 cups of low sodium chicken broth and 1 can of coconut milk. Bring to a rolling boil over high heat (3-5 minutes).
  6. Reduce heat to a simmer and return the cooked chicken to the pot. Simmer uncovered for about 10 minutes.
  7. Stir in 8 ounces of rice noodles, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar. Cook for an additional 5 minutes until the noodles are tender.
  8. Remove from heat and stir in sliced green onions, chopped cilantro, basil leaves, and juice of 1 fresh lime. Adjust seasoning if needed.
  9. Ladle the soup into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Use fresh herbs and vegetables for the best flavor. Store noodles separately from the broth to maintain texture.

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