How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1–2 days. For best results, separate the rice noodles from the broth before refrigerating. This prevents the noodles from absorbing too much liquid and becoming mushy. When ready to eat, reheat the broth gently and add the noodles just before serving.

What does fish sauce taste like?

Fish sauce may have a strong, pungent “fishy” smell straight from the bottle, but don’t let that scare you. When cooked, it mellows into a savory, salty, and umami-rich background note that enhances the entire soup.

What brand of red curry paste do you recommend?

We personally love Mae Ploy for its bold, authentic flavor (but note it contains shrimp paste). Thai Kitchen is another excellent choice for a milder heat level and is more readily available in most grocery stores.

Can I use a different protein?

Absolutely! Shrimp or tofu are both great options for a quick swap. Shrimp cooks in just a few minutes, making it perfect for a speedy version of Thai red curry noodle soup . Firm tofu soaks up the curry’s rich flavors while keeping the dish vegetarian-friendly.

Thai Red Curry Noodle Soup – The Most Delicious Recipe Ever

Description

This Thai-inspired coconut curry chicken noodle soup is a comforting and flavorful dish packed with tender chicken, rice noodles, aromatic herbs, and a creamy coconut curry broth. Perfect for a cozy dinner or a quick weeknight meal.

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

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 pot and cook until golden, about 2-3 minutes. Remove and set aside.
Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger; cook until fragrant, about 1 minute.
Add chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Stir in the cooked chicken.
Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
Add rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil, and lime juice. Season with additional salt and pepper if needed.
Serve hot, garnished with extra herbs or lime wedges if desired.

Notes

For added heat, include sliced Thai chilies or a dash of chili oil.
You can substitute chicken with shrimp or tofu for variation.
Use light coconut milk for a lower-calorie option.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 425
Sugar: 8g
Sodium: 940mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg

Keywords: coconut curry chicken noodle soup, Thai chicken noodle soup, easy Thai soup recipe, curry noodle soup