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Thai Red Curry Noodle Soup

Savory Thai Red Curry Noodle Soup for Cozy Nights

This Thai Red Curry Noodle Soup is the ultimate comfort food, easy to make and customizable for any palate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil or coconut oil
  • 1.5 pounds boneless, skinless chicken breasts or tofu for vegetarian
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 onion diced
  • 3 tablespoons red curry paste or green curry paste
  • 1 tablespoon freshly grated ginger or dried ginger
  • 6 cups low sodium chicken broth or vegetable broth
  • 1 can (13.5 ounces) coconut milk full-fat is best
  • 4 ounces rice noodles or udon/soba noodles
For Adding Flavor
  • 1 tablespoon fish sauce omit for vegan or swap with soy sauce
  • 2 teaspoons brown sugar or white sugar
For Fresh Garnish
  • 3 green onions thinly sliced
  • 0.5 cups cilantro leaves chopped
  • 0.25 cups basil leaves chopped
  • 2 tablespoons freshly squeezed lime juice or lemon juice

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Season the chicken with salt and pepper, add to pot, and cook until golden brown.
  3. In the same pot, sauté garlic, red bell pepper, and onion until tender.
  4. Stir in red curry paste and ginger, cooking until fragrant.
  5. Pour in chicken broth and coconut milk, bring to a gentle simmer.
  6. Return the cooked chicken to the pot and simmer for 10 minutes.
  7. Add rice noodles, fish sauce, and brown sugar; simmer until noodles are tender.
  8. Mix in green onions, cilantro, basil, and lime juice before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

For a richer broth, use full-fat coconut milk. Adjust spice to taste by varying the red curry paste amount.

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