Thai Red Curry Noodle Soup: Your New Favorite Comfort Dish

Thai Red Curry Noodle Soup is a customizable, one-pot meal filled with vibrant flavors, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Feel free to use vegetable or coconut oil instead.
1 pound Boneless, Skinless Chicken Breasts Cut into 1/2-inch chunks.
to taste Kosher Salt Adjust according to your taste preferences.
to taste Freshly Ground Black Pepper Adjust according to your taste preferences.
3 cloves Garlic Minced; fresh garlic is recommended.
1 Onion Diced; use yellow or red onions as preferred.

For the Flavor

3 tablespoons Red Curry Paste This is crucial for authentic flavor.
1 tablespoon Fresh Ginger Grated; enhances the aromatic profile.
1 tablespoon Fish Sauce Provides necessary umami flavor.

For the Broth

6 cups Low Sodium Chicken Broth Vegetable broth is a great alternative.
1 can Coconut Milk 13.5 ounces; full-fat coconut milk is recommended.

For the Noodles and Add-Ins

4 ounces Rice Noodles Feel free to substitute with udon or soba noodles.
2 teaspoons Brown Sugar Helps balance the spiciness of the red curry paste.

For Garnishing

3 Green Onions Thinly sliced.
1/2 cup Fresh Cilantro Chopped; adds vibrant flavor.
1/4 cup Fresh Basil Chopped; complements the dish beautifully.
2 tablespoons Fresh Lime Juice Brightens the soup.

Equipment

large stockpot or Dutch oven

Method

Step-by-Step Instructions for Thai Red Curry Noodle Soup

Heat 2 tablespoons of olive oil in a large stockpot over medium heat until shimmering.
Season 1 pound of boneless, skinless chicken breasts with kosher salt and black pepper. Add to the pot and cook until golden brown, about 2-3 minutes. Remove and set aside.
In the same pot, add 3 cloves of minced garlic, 1 diced onion and sauté for 3-4 minutes until tender.
Stir in 3 tablespoons of red curry paste and 1 tablespoon of grated fresh ginger; sauté for 1 minute.
Pour in 6 cups of low sodium chicken broth and 1 can of coconut milk, scrape the pot and bring to a gentle boil.
Return the chicken to the pot and simmer for 10 minutes.
Add 4 ounces of rice noodles, 1 tablespoon of fish sauce and 2 teaspoons of brown sugar. Cook for 5 minutes or until noodles are tender.
Remove from heat and fold in 3 sliced green onions, 1/2 cup of chopped cilantro, 1/4 cup of fresh basil, and 2 tablespoons of lime juice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Adjust flavor with more fish sauce or lime juice to achieve the perfect balance. Store noodles separately from broth for leftovers to maintain texture.

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