Savory Red Curry Thai Noodle Soup

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We went to Thailand last year and while every single moment there was magical, my favorite part was undeniably the food. Authentic cuisine was offered on every street corner, all of it just as good as the last. We ate everything from pad thai, to tom yum soup to all the different curries. We also got to learn some authentic recipes from the locals there on how to cook. I couldn’t wait to get home and try them in my kitchen! This is just one of them and I cannot wait to share more.

Add more or less red curry paste depending on the spice level you desire. In my opinion, it’s always the spicier, the better!

Best if served fresh but if you want to make it ahead of time cook the noodles separately and add them just before eating. Otherwise they will soak up the broth and end up soggy.

Thai Red Curry Noodle Soup

A bowl filled with tender noodles, fragrant red curry broth, and an array of fresh ingredients that captivates your taste buds. This recipe stays true to traditional Thai flavors, offering a perfect balance of spice and warmth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Thai

Ingredients

  

• 1 tbsp olive oil
• 1 lb chicken breast cubed
• salt and pepper to taste
• 1 small yellow onion diced
• 1 red pepper diced
• 3 cloves garlic minced
• 3 tbsp red curry paste or more if you're feeling spicy
• 6 cups chicken broth low sodium
• 1 14 oz can coconut milk full fat
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 4 oz rice noodles
• 1/2 cup cilantro chopped
• 3 green onions thinly sliced
• 1/4 cup thai basil chopped
• 1 tbsp lime juice freshly squeezed

Instructions

 

• Heat 1 tbsp olive oil in a large pot or dutch oven over medium high heat. Season 1 lb chicken breast with salt and cracked black pepper to taste, cook until golden brown, about 2-3 minutes each side. Remove from pot and set aside.
• To the pot, add 1 red pepper, 1 small yellow onion , and 3 cloves garlic and cook until tender, about 3-4 minutes
• Add 3 tbsp red curry paste and cook until fragrant, about 1 minute
• Stir in 6 cups chicken broth and deglaze the pot, scraping the browned bits from the bottom of the pan. Add 1 14 oz can coconut milk and stir.
• Return chicken to the pot and bring to a boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Add to the pot 1 tbsp fish sauce and 1 tbsp brown sugar, stir to combine.
• Add 4 oz rice noodles and cook for about 5 minutes, until noodles are soft.
• Remove from heat and stir in 1/2 cup cilantro, 3 green onions, 1/4 cup thai basil, 1 tbsp lime juice and salt and pepper to taste
• Serve immediately with chopsticks and garnish with additional green onion, cilantro and basil if desired. ENJOY

Keyword asian noodles, curry, rice noodle, soup, thai