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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: A Cozy Bowl of Comfort Bliss

Experience the warmth of Thai Red Curry Noodle Soup, a delightful blend of spices and creamy coconut milk ready in minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 pound Chicken Breasts substitute with chicken thighs, shrimp, or tofu if desired
  • to taste Kosher Salt
  • to taste Black Pepper
  • 4 cloves Garlic freshly minced
  • 1 medium Onion or shallots/green onions
For the Flavor
  • 2 tablespoons Red Curry Paste can swap for green curry paste
  • 1 tablespoon Fresh Ginger or ginger paste
  • 4 cups Low Sodium Chicken Broth vegetable broth for vegetarian option
  • 1 can Coconut Milk full-fat for best texture
For the Noodles & Seasoning
  • 8 ounces Rice Noodles substitute with udon or vermicelli
  • 1 tablespoon Fish Sauce soy sauce as a vegetarian alternative
  • 1 tablespoon Brown Sugar or honey/coconut sugar as alternatives
For the Garnish
  • 1/4 cup Green Onions chopped
  • 1/4 cup Cilantro chopped
  • 1/4 cup Basil fresh, chopped
  • 1 lime Lime Juice freshly squeezed

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Thai Red Curry Noodle Soup
  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Season 1 pound of chicken breasts with kosher salt and black pepper, then add to the pot. Cook for 2-3 minutes, or until golden brown. Remove chicken and set aside.
  2. In the same pot, add minced garlic, chopped onion. Sauté for 3-4 minutes until tender and translucent.
  3. Stir in 2 tablespoons of red curry paste and grated fresh ginger. Cook for 1 minute until fragrant.
  4. Pour in 4 cups of low-sodium chicken broth and 1 can of full-fat coconut milk, deglaze the pot, and return chicken to the pot. Bring to a gentle boil.
  5. Reduce heat to low and simmer for 10 minutes to infuse flavors.
  6. Add rice noodles, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Cook for an additional 5 minutes until noodles are tender.
  7. Stir in chopped green onions, cilantro, basil, and lime juice before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Always separate noodles from the broth for leftovers. Use fresh herbs and lime for best flavor.

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