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Creamy Red Curry Chicken Noodle Soup Recipe

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3.9 from 72 reviews

This flavorful Curry Noodle Soup combines tender chicken, aromatic red curry paste, and creamy coconut milk with rice noodles and fresh herbs. It’s a comforting and vibrant soup perfect for an easy weeknight dinner that brings a taste of Southeast Asia right to your table.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 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
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • Kosher salt and freshly ground black pepper, to taste

Noodles and Garnish

  • 4 ounces rice noodles
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. Cook the chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2-3 minutes. Once cooked, remove and set aside.
  2. Sauté the vegetables: In the same pot, add the minced garlic, diced red bell pepper, and diced onion. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
  3. Add curry paste and ginger: Stir in the red curry paste and freshly grated ginger into the vegetables. Cook until fragrant, about 1 minute, allowing the spices to release their flavors.
  4. Add liquids: Pour in the low sodium chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
  5. Return chicken and simmer: Stir the cooked chicken back into the soup base. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until slightly reduced, approximately 10 minutes.
  6. Cook noodles and season: Add the rice noodles, fish sauce, and brown sugar to the pot. Cook until the rice noodles are tender, about 5 minutes.
  7. Finish with herbs and lime: Remove the soup from heat and stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and enjoy the vibrant flavors and comforting warmth of this curry noodle soup.

Notes

  • Use low sodium chicken broth to better control salt levels.
  • Rice noodles cook quickly; monitor them closely to prevent overcooking and becoming mushy.
  • Fresh herbs like cilantro and basil add a fresh, aromatic finish; adjust quantities to your preference.
  • For a spicier version, add extra red curry paste or a pinch of chili flakes.
  • This soup can be made vegetarian by substituting chicken with tofu and using vegetable broth instead of chicken broth.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://yourdailycook.com/creamy-red-curry-chicken-noodle-soup-recipe/