Thai Red Chicken Curry Noodle Soup Recipe
This Thai Red Chicken Curry Noodle Soup is a warm, hearty, and flavorful dish that’s perfect for chilly nights or whenever you’re craving something cozy. Made with tender chicken, rice noodles, and a rich red curry coconut broth, it’s a delicious one-pot meal. With a balance of spice, sweetness, and creaminess, this soup is easy to make and tastes like something you'd order at a Thai restaurant.
Equipment
- Large pot or Dutch oven (for cooking the soup)
- Knife and cutting board (for chopping vegetables and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 3 tbsp Thai red curry paste (store-bought or homemade)
- 1 can (15 oz) coconut milk (unsweetened)
- 4 cups chicken broth (or water)
- 1 tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar (optional)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice (freshly squeezed)
- 8 oz rice noodles (flat or vermicelli noodles)
- 1 red bell pepper (sliced)
- 1 carrot (julienned)
- 1/2 cup spinach or bok choy (optional)
- Optional toppings: chopped cilantro, fresh Thai basil leaves, lime wedges, red chili flakes, or green onions
Instructions
- Cut the chicken into bite-sized pieces. Slice the red bell pepper and julienne the carrot. Chop the onion, mince the garlic, and grate the ginger.
- Heat 1 tbsp oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and cook for 4-5 minutes until browned. Remove from the pot and set aside.
- In the same pot, add a little more oil if needed. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are soft.
- Add 3 tbsp Thai red curry paste to the pot. Stir and cook for 1-2 minutes to release the flavor.
- Pour in the coconut milk and chicken broth (or water). Stir well to combine with the curry paste.
- Add fish sauce, brown sugar, and salt. Stir and bring the soup to a gentle simmer.
- Add the bell peppers, carrots, and spinach (if using). Simmer for 5-7 minutes, or until the vegetables are tender.
- Add the rice noodles to the pot and let them cook for 4-5 minutes (or according to package instructions).
- Return the cooked chicken to the pot. Let it simmer for an additional 5 minutes to ensure the chicken is cooked through.
- Turn off the heat and add fresh lime juice. Taste and adjust the seasoning, adding more salt or fish sauce if needed.
- Serve hot, garnished with chopped cilantro, fresh Thai basil, lime wedges, or red chili flakes. Pair it with rice, spring rolls, or a fresh salad.