Thai Red Curry Noodle Soup (Printable)
A creamy, spicy Thai red curry coconut broth with chicken, rice noodles, and fresh vegetables in a hearty bowl.
# What You'll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz dried rice noodles (medium width)
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup shiitake mushrooms, sliced
05 - 3.5 oz baby spinach
06 - 1 small carrot, julienned
07 - 2 spring onions, sliced
→ Broth & Flavourings
08 - 2 tbsp vegetable oil
09 - 3 tbsp Thai red curry paste
10 - 1 tbsp fresh ginger, grated
11 - 2 garlic cloves, minced
12 - 14 oz coconut milk (full fat)
13 - 3 cups chicken broth
14 - 2 tbsp fish sauce
15 - 1 tbsp soy sauce
16 - 1 tsp brown sugar
17 - Juice of 1 lime
→ Garnishes
18 - Fresh cilantro leaves
19 - Lime wedges
20 - Sliced red chili (optional)
# How To Make:
01 - Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
02 - Heat the vegetable oil in a large pot over medium heat. Add the ginger and garlic; sauté for 1 minute until fragrant.
03 - Stir in the Thai red curry paste and cook for another minute to develop flavors.
04 - Add the chicken slices and cook, stirring, until just opaque on the outside, about 2–3 minutes.
05 - Pour in the coconut milk and chicken broth. Bring to a gentle boil.
06 - Add the fish sauce, soy sauce, and brown sugar. Reduce heat and simmer for 7–10 minutes until the chicken is cooked through.
07 - Add the mushrooms, bell pepper, and carrot. Simmer for 3–4 minutes until vegetables are just tender.
08 - Stir in the baby spinach and spring onions; cook until wilted, about 1 minute.
09 - Add lime juice. Taste and adjust seasoning as needed.
10 - Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with cilantro, lime wedges, and sliced red chili, if desired.
# Expert Tips:
01 -
- The broth comes together in under 30 minutes but tastes like it simmered all day
- You can customize the vegetables based on whatever needs using up from your crisper drawer
02 -
- Blooming the curry paste in hot oil before adding liquids makes a huge difference in depth of flavor
- Adding lime juice at the end preserves its bright, fresh notes that would otherwise cook away
03 -
- Use full fat coconut milk for the richest texture, lite versions can make the broth taste watery
- Taste your broth before serving, the perfect balance hits salty, sweet, sour, and creamy notes