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Damn Delicious Thai Red Curry Noodle Soup in a white bowl with fresh cilantro, basil, and a lime wedge garnish

Damn Delicious Thai Red Curry Noodle Soup

A creamy, coconut-based Thai red curry noodle soup with tender chicken, silky rice noodles, and bright fresh herbs. Rich but not heavy, and ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: Asian, Thai-Inspired
Calories: 438
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breasts Cut into half-inch chunks
  • kosher salt and freshly ground black pepper To taste
  • 3 cloves garlic Minced
  • 1 red bell pepper Diced
  • 1 medium onion Diced
  • 3 tbsp red curry paste Start with 2 tbsp if sensitive to heat
  • 1 tbsp freshly grated ginger Freeze ginger root for easier grating
  • 6 cups low sodium chicken broth
  • 13.5 oz full-fat coconut milk One can; full-fat recommended for best broth
  • 4 oz rice noodles Check at 4 minutes to avoid overcooking
  • 1 tbsp fish sauce Do not skip; adds essential umami depth
  • 2 tsp brown sugar
  • 3 green onions Thinly sliced
  • 0.5 cup fresh cilantro leaves Chopped
  • 0.25 cup fresh basil leaves Chopped
  • 2 tbsp freshly squeezed lime juice

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Grater for ginger
  • Wooden spoon

Method
 

  1. Warm the olive oil in a Dutch oven or large pot over medium heat. Season the chicken lightly with salt and pepper. Add to the pot and cook for 2 to 3 minutes until the pieces begin to brown. Transfer to a plate and set aside.
  2. Add the diced onion, garlic, and bell pepper to the same pot. Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the red curry paste and grated ginger. Stir constantly for about 1 minute until the paste coats the vegetables and the mixture is deeply fragrant.
  4. Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  5. Return the chicken to the pot. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 10 minutes, stirring occasionally, until the chicken is cooked through and the broth reduces slightly.
  6. Add the rice noodles, fish sauce, and brown sugar. Stir to submerge the noodles and cook for 4 to 5 minutes, checking at the 4-minute mark for tenderness.
  7. Remove from heat. Stir in the green onions, cilantro, basil, and lime juice. Taste and adjust seasoning as needed. Serve immediately while hot.

Notes

Start with 2 tablespoons of red curry paste if sensitive to spice and add more to taste. Store broth and noodles separately for leftovers. Freeze broth only without noodles or herbs for up to 2 months. Substitute chicken with shrimp, tofu, or sliced beef as desired.