Description
This Thai Red Curry Noodle Soup is a vibrant and comforting dish featuring tender chicken, fragrant red curry paste, creamy coconut milk, and fresh herbs. Perfectly balanced with lime juice and fresh basil, this soup combines spicy, savory, and tangy flavors for a satisfying meal that's better than takeout.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks)
Vegetables and Aromatics
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 onion (diced)
- 3 green onions (thinly sliced)
- 1 tablespoon freshly grated ginger
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
Liquids and Sauces
- 1 tablespoon olive oil
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons freshly squeezed lime juice
Dry Goods and Seasonings
- 4 ounces rice noodles
- 3 tablespoons red curry paste
- 2 teaspoons brown sugar
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 3 minutes. Remove chicken and set aside.
- Sauté Vegetables and Aromatics: Add minced garlic, diced red bell pepper, and diced onion to the pot. Cook, stirring occasionally, until tender, about 4 minutes.
- Add Red Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger until fragrant, about 1 minute.
- Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot to add flavor.
- Simmer with Chicken: Return the cooked chicken to the pot. Bring the soup to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced and flavors meld, about 10 minutes.
- Add Noodles and Seasonings: Stir in the rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
- Finish with Fresh Herbs and Lime: Remove the pot from heat. Stir in sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately for a warm and flavorful meal.
Notes
- This soup is even better than takeout, packed with tender chicken and fresh herbs that brighten the flavors.
- You can substitute chicken breasts with boneless chicken thighs for a richer flavor.
- If you prefer a spicier soup, add more red curry paste or garnish with fresh chili slices.
- Rice noodles cook quickly in the broth; monitor closely to prevent them from becoming mushy.
- Use low sodium chicken broth to better control the saltiness of the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
