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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup
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Experience the comforting warmth and vibrant flavors of Thai Red Curry Noodle Soup, a delicious dish that’s perfect for any occasion. This easy-to-make recipe combines tender chicken, fragrant herbs, and creamy coconut milk with rice noodles, creating a satisfying meal that warms the soul. Ideal for busy weeknights or cozy family gatherings, this soup is not only quick to prepare but also customizable based on your preferences. Once you try making it at home, you’ll find yourself reaching for this recipe again and again!

Ingredients

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  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-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
  • (13.5-ounce) can coconut milk
  • 4 ounces rice noodles
  • 2 teaspoons brown sugar
  • 3 green onions (thinly sliced)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper; add to pot and cook until golden brown for about 2–3 minutes.
  2. Add minced garlic, diced bell pepper, and onion to the pot. Cook until tender, around 3–4 minutes.
  3. Stir in red curry paste and grated ginger for 1 minute until fragrant.
  4. Pour in chicken broth and coconut milk; bring to a boil then reduce heat.
  5. Return chicken to the pot; simmer for 10 minutes.
  6. Stir in rice noodles and brown sugar; cook for about 5 minutes until noodles are tender.
  7. Remove from heat; stir in green onions, cilantro, basil, and lime juice before serving.

Nutrition

Find it online: https://cookingdeliciousfood.com/thai-red-curry-noodle-soup/