Thai Red Curry Noodle Soup (Printable)
A vibrant Thai soup with chicken, noodles and vegetables in spicy coconut broth - ready in 40 minutes for a perfect weeknight dinner.
# What You'll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken breasts or thighs, thinly sliced
→ Noodles
02 - 7 oz rice noodles (medium thickness)
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned
05 - 3.5 oz baby spinach
06 - 2 spring onions, sliced
07 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
→ Curry Base
08 - 2 tablespoons vegetable oil
09 - 3 tablespoons Thai red curry paste
10 - 14 oz coconut milk
11 - 3 cups chicken broth
12 - 1 tablespoon fish sauce
13 - 1 tablespoon brown sugar
14 - 1 teaspoon fresh ginger, grated
15 - 2 garlic cloves, minced
16 - Juice of 1 lime
→ Garnishes
17 - Fresh red chili, sliced (optional)
18 - Lime wedges (optional)
19 - Extra cilantro leaves (optional)
# How-To Steps:
01 - Prepare the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
02 - In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the red curry paste, ginger, and garlic; sauté for 1-2 minutes until fragrant.
03 - Add the sliced chicken and cook for 3-4 minutes until it begins to turn opaque.
04 - Pour in the coconut milk and chicken broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
05 - Add the bell pepper and carrot. Simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender.
06 - Stir in the spinach and cook for 1 minute until wilted. Add lime juice and chopped cilantro.
07 - Divide the cooked noodles among serving bowls. Ladle the hot curry soup over the noodles.
08 - Top with sliced spring onions and additional garnishes if desired. Serve immediately.
# Expert Advice:
01 -
- The coconut milk creates this velvety, luxurious broth that somehow manages to be both comforting and exciting at the same time, especially on those evenings when youre craving something beyond the ordinary.
- You can customize the heat level to suit anyones preference by adjusting the curry paste, making it perfect for households with varied spice tolerances.
02 -
- Never boil the coconut milk vigorously or it will separate, leaving you with an oily, broken broth instead of that creamy texture were after.
- The soup tastes even better the next day after the flavors have had time to meld in the refrigerator, though youll need to add a splash of broth when reheating as the noodles tend to absorb liquid.
03 -
- Toast the curry paste in the oil until fragrant before adding liquids - this single step unlocks deeper flavor compounds that remain dormant in the raw paste.
- Keep a knob of fresh ginger in your freezer, then grate it directly into the pot while still frozen - it actually grates more easily and youll always have it on hand.