Thai Red Curry Noodle Soup (Printable Version)
Aromatic red curry broth with tender chicken, rice noodles, and fresh vegetables in a vibrant, spicy blend.
# What You Need:
→ Protein
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 carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 1 small onion, thinly sliced
→ Aromatics & Paste
07 - 2 tablespoons Thai red curry paste
08 - 3 garlic cloves, minced
09 - 1 tablespoon fresh ginger, grated
→ Broth & Base
10 - 13.5 fl oz coconut milk (full fat)
11 - 25 fl oz chicken stock
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce
14 - 2 teaspoons brown sugar
15 - Juice of 1 lime
→ Garnishes
16 - Fresh cilantro leaves
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)
19 - Lime wedges
# How-To Steps:
01 - Soak rice noodles in hot water as per package instructions until just tender; drain and set aside.
02 - Heat a small amount of oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant.
03 - Add Thai red curry paste to the pot and cook for 1 minute to release its aroma.
04 - Incorporate the sliced chicken and cook until the surface turns opaque, approximately 2 to 3 minutes.
05 - Pour in coconut milk and chicken stock, stirring to blend evenly.
06 - Add fish sauce, soy sauce, and brown sugar. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
07 - Stir in red bell pepper, carrot, and sugar snap peas. Simmer an additional 5 minutes until vegetables are tender and chicken is fully cooked.
08 - Add soaked rice noodles to the soup and warm through for 2 minutes.
09 - Remove from heat and stir in the lime juice.
10 - Ladle soup into bowls and garnish with fresh cilantro, Thai basil, sliced red chili, and lime wedges as desired.
# Helpful Tips:
01 -
- The soup comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a small celebration.
- One pot means less cleanup, and the flavors deepen as everything simmers together rather than fighting against each other.
- It's naturally dairy-free but tastes indulgent, so nobody at the table realizes they're eating something that's actually good for them.
02 -
- If you add lime juice while the soup is still boiling, it loses its brightness; wait until the very end so the acidity cuts through the richness without cooking off.
- Don't skip soaking the noodles ahead of time—adding hard noodles to the hot soup means they'll soak up all the liquid and you'll end up with more noodles than broth.
- Fish sauce smells aggressive in the bottle but disappears into the background of the finished soup, adding depth rather than fishiness; trust it.
03 -
- Slice your chicken as thin as possible—thin slices cook in seconds and stay impossibly tender while thick pieces turn tough before the soup is even ready.
- Don't dump all your garnishes in the pot; let everyone finish with fresh basil, cilantro, and chili at the table so these delicate herbs stay bright and don't get buried under broth.