Thai Red Curry Noodle Soup Chicken (Print Version)
Enjoy a vibrant Thai red curry noodle soup. Tender chicken, fresh vegetables, and rice noodles in a creamy, spicy coconut broth.
# What You'll Need:
→ Proteins
01 - 14 ounces boneless, skinless chicken breasts or thighs, thinly sliced
→ Noodles
02 - 7 ounces medium-thickness rice noodles
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned
05 - 3.5 ounces baby spinach
06 - 2 spring onions, sliced
07 - 2 tablespoons fresh cilantro, chopped
→ Curry Base
08 - 2 tablespoons vegetable oil
09 - 3 tablespoons Thai red curry paste
10 - 1.75 cups (14 fluid ounces) full-fat coconut milk
11 - 3 cups chicken broth
12 - 1 tablespoon fish sauce
13 - 1 tablespoon packed light brown sugar
14 - 1 teaspoon grated fresh ginger
15 - 2 cloves garlic, minced
16 - Juice of 1 fresh lime
→ Garnishes
17 - 1 fresh red chili, thinly sliced (optional)
18 - Fresh lime wedges (optional)
19 - Fresh cilantro leaves, for garnish (optional)
# How-To Steps:
01 - Cook the rice noodles according to package directions. Drain thoroughly, then rinse under cold water to prevent sticking and set aside.
02 - In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the red curry paste, grated ginger, and minced garlic; sauté for 1 to 2 minutes until fragrant.
03 - Add the thinly sliced chicken to the pot and cook for 3 to 4 minutes until it begins to turn opaque.
04 - Pour in the coconut milk and chicken broth. Stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
05 - Add the sliced bell pepper and julienned carrot. Continue to simmer for 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp.
06 - Stir in the baby spinach and cook for approximately 1 minute until wilted. Remove from heat and stir in the fresh lime juice and chopped cilantro.
07 - Divide the cooked rice noodles among individual serving bowls. Ladle the hot Thai red curry soup generously over the noodles. Garnish with sliced spring onions and any desired optional toppings, then serve immediately.
# Expert Tips:
01 -
- It's surprisingly quick for such a flavor-packed meal, making weeknight dinners feel like a special occasion.
- You'll be amazed at how easily you can customize it, adding whatever vegetables you have on hand to make it uniquely yours.
02 -
- Never let your coconut milk come to a rolling boil for too long, as it can cause it to split and lose some of its creamy texture.
- Always taste your soup before the final serve—the balance of sweet, sour, salty, and spicy is key and can vary with different curry pastes.
03 -
- 'Blooming' the curry paste with the oil, garlic, and ginger at the beginning is crucial; it releases the paste's full aromatic potential.
- For the best flavor, use full-fat coconut milk; the light versions often lack the luxurious richness this soup deserves.