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Thai Red Curry Noodle Soup – Easy Step-by-Step Recipe for Busy Nights

Thai Red Curry Noodle Soup in a Bowl
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So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 ½ 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
  • 1 (13.5-ounce) can coconut milk
  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

3. Stir in red curry paste and ginger until fragrant, about 1 minute.

4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

8. Serve immediately.

Notes

You can use leftover rotisserie chicken to speed up prep time.

Adjust spice level by adding more or less red curry paste.

Top with additional lime wedges and sriracha for added flavor.

Nutrition

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