Thai Red Curry Noodle Soup (Printer-friendly)
Tender chicken and vegetables in a creamy spicy Thai red curry broth with rice noodles.
# What You’ll Need:
→ Protein
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz dried medium-width rice noodles
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 1 small onion, thinly sliced
→ Aromatics & Paste
07 - 2 tablespoons Thai red curry paste
08 - 3 garlic cloves, minced
09 - 1 tablespoon fresh ginger, grated
→ Broth & Base
10 - 1 can (13.5 oz) full-fat coconut milk
11 - 3 cups chicken stock
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce
14 - 2 teaspoons brown sugar
15 - Juice of 1 lime
→ Garnishes
16 - Fresh cilantro leaves
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)
19 - Lime wedges
# How to Make It:
01 - Soak rice noodles in hot water according to package instructions until just tender; then drain and set aside.
02 - Heat a small amount of oil in a large pot over medium heat. Add sliced onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute to release its aroma.
04 - Add thinly sliced chicken to the pot. Cook for 2 to 3 minutes until chicken starts to turn opaque.
05 - Pour in full-fat coconut milk and chicken stock, stirring to combine evenly.
06 - Add fish sauce, soy sauce, and brown sugar. Bring mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
07 - Add sliced red bell pepper, julienned carrot, and trimmed sugar snap peas. Simmer for 5 minutes until vegetables are just tender and the chicken is fully cooked.
08 - Add soaked rice noodles to the pot and warm through for 2 minutes.
09 - Remove from heat and stir in fresh lime juice.
10 - Ladle soup into bowls and garnish with fresh cilantro, Thai basil leaves, sliced red chili if desired, and lime wedges.
# Expert Tips:
01 -
- The broth tastes like you've been simmering it for hours, but it comes together in less than 45 minutes.
- It's naturally dairy-free and adaptable to whatever vegetables or proteins you have lying around.
- One pot, bold flavors, and the kind of warmth that makes people ask for the recipe before they've finished eating.
02 -
- Don't skip soaking the noodles separately; if you add dry noodles to the pot, they'll absorb too much broth and turn to mush, and you'll end up with thick gloopy soup instead of the silky broth you're after.
- Lime juice at the end is non-negotiable—it's what makes the whole thing sing and prevents the soup from tasting one-dimensional.
- Fish sauce smells intense on its own, but it dissolves into the broth and adds an umami depth that no other ingredient can replicate; trust it even if you're skeptical.
03 -
- Taste the broth after simmering and before adding the noodles—this is your chance to adjust the seasoning while you can still make tweaks without diluting the broth further.
- Keep the lime wedges on the side so people can squeeze in as much brightness as they want; some like it tart, others prefer it subtle.
- If the soup sits for a few minutes before serving, the noodles will continue to absorb liquid; add a splash of warm chicken stock to loosen it back up if needed.