Thai Red Curry Noodle Soup (Printable)

Spicy Thai red curry broth with chicken, rice noodles, and fresh vegetables for a vibrant meal.

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 7 oz rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 1 carrot, julienned
06 - 3 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated

→ Broth & Flavour

09 - 2 tbsp Thai red curry paste
10 - 14 oz coconut milk
11 - 3 1/3 cups chicken broth
12 - 1 tbsp fish sauce
13 - 1 tbsp soy sauce (gluten-free if needed)
14 - 1 tsp brown sugar
15 - Juice of 1 lime

→ Garnish

16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Red chili slices (optional)

# How to Make It:

01 - Cook rice noodles according to package instructions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - Heat a splash of oil in a large soup pot over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant, stirring constantly.
03 - Add Thai red curry paste to the pot. Cook for 1 minute while stirring, allowing the spices to bloom and release their aromatics.
04 - Pour in coconut milk and chicken broth. Stir thoroughly to incorporate the curry paste. Bring the mixture to a gentle simmer.
05 - Add sliced chicken to the simmering broth. Cook for 5 to 7 minutes until just cooked through, being careful not to overcook.
06 - Stir in bell pepper, snap peas, and carrot. Simmer for 3 to 4 minutes until vegetables are tender-crisp.
07 - Add fish sauce, soy sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
08 - Portion cooked noodles into individual serving bowls. Ladle hot soup evenly over noodles, ensuring each bowl gets chicken and vegetables.
09 - Top each bowl with spring onions, fresh cilantro, lime wedges, and optional red chili slices. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The broth is incredibly rich and creamy, yet somehow still feels light and refreshing
  • Everything cooks in one pot, and the way the curry paste blooms in coconut milk creates layers of flavor you cant get from takeout
  • You can customize the vegetables and protein based on what you have, and it still turns out amazing every time
02 -
  • The curry paste needs time to bloom in the hot oil, or youll end up with a raw, harsh flavor that never quite cooks out
  • Adding the lime juice at the very end preserves its bright, fresh acidity that cuts through the rich coconut milk
  • The vegetables continue cooking in the hot broth even after you turn off the heat, so slightly undercook them in the pot
03 -
  • Make a double batch of the broth and freeze half for a future meal, because the flavor actually develops even more after a few days in the fridge
  • Prep all your ingredients before you start cooking, because once you add the curry paste to the hot oil, everything moves quickly
  • If the soup is too thick, thin it with a splash more broth, and if its too thin, let it simmer uncovered for a few minutes

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