Thai Red Curry Noodle Soup

You guys, I just made Thai red curry noodle soup! It’s warm, creamy, and a little bit spicy. Oh my, it’s so good and easy too!

The noodles soak up all the yummy curry flavor. The soup is rich with coconut milk and full of tasty veggies. It’s like a cozy hug in a bowl!

I love how the curry sauce makes the noodles taste so fancy. Every spoonful is a flavor bomb. You’ll be slurping every drop!

Let’s make this soup together! Trust me, you’ll want to eat it every week!

Why You’ll Love This Recipe

• Flavor Explosion: With the harmonious blend of red curry paste, coconut milk, and fresh herbs, each spoonful delivers a unique burst of flavor that will keep you coming back for more.
• Quick & Easy: Ready in under an hour, this soup is perfect for busy days or when you want something comforting and delicious without spending too much time in the kitchen.
• Perfectly Balanced: A mix of spicy, sweet, and savory notes from fish sauce, brown sugar, and lime juice creates the ideal balance.
• One-Pot Wonder: This soup comes together in one pot, making cleanup a breeze.
• Versatile: You can easily customize this recipe by adding your favorite veggies or protein, such as shrimp, tofu, or chicken.

Required Kitchen Tools

To make this soup, you’ll need a few basic kitchen tools:

• Large Pot or Dutch Oven: To cook the soup base and simmer the noodles.
• Knife and Cutting Board: For chopping the vegetables and prepping the aromatics.
• Ladle: To serve the soup into bowls.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: To mix the broth ingredients together smoothly.

Ingredients

Here’s what you’ll need to make this delicious Thai Red Curry Noodle Soup (with exact measurements included in the recipe card below):

• Olive Oil: Used to sauté the garlic, ginger, and vegetables to develop flavor at the start of cooking.
• Boneless, Skinless Chicken Breasts: Cut into small chunks to cook quickly and absorb the rich flavors of the soup. You can also swap this out for shrimp, tofu, or even pork if you prefer.
• Kosher Salt and Freshly Ground Black Pepper: To season the chicken and vegetables.
• Garlic (Cloves, Minced): Adds a rich, aromatic flavor to the soup base.
• Red Bell Pepper and Onion (Diced): These vegetables add sweetness and crunch, complementing the creamy soup.
• Red Curry Paste: The essential ingredient for that distinct Thai curry flavor. You can find this at most grocery stores or Asian markets.
• Freshly Grated Ginger: Adds a fresh, spicy kick that balances out the richness of the coconut milk.
• Low Sodium Chicken Broth: The base liquid for the soup. You can substitute with vegetable broth for a vegetarian version.
• Coconut Milk (Can): The creamy, dreamy base for the soup, which adds richness and a hint of sweetness.
• Rice Noodles (Ounces): These noodles absorb the flavorful broth and provide the soup with a satisfying texture.
• Fish Sauce: Adds that umami depth to the broth, giving the soup its authentic Thai flavor.
• Brown Sugar: To balance the spiciness of the red curry paste and fish sauce, creating the perfect sweet-spicy harmony.
• Green Onions (Thinly Sliced): For garnish and a fresh bite on top of the soup.
• Chopped Fresh Cilantro Leaves: Adds a burst of herbal freshness, which cuts through the richness of the curry.
• Chopped Fresh Basil Leaves: Another layer of fresh herbaceous flavor to garnish the soup.
• Freshly Squeezed Lime Juice: The acidity from the lime juice ties everything together, adding brightness to each spoonful.

Variations for Thai Red Curry Noodle Soup

This soup is incredibly versatile, so don’t hesitate to experiment and make it your own! Here are some fun variations:

• Add Protein: Swap the chicken for shrimp, tofu, or even thinly sliced beef for a different twist. Tofu works great if you’re aiming for a vegetarian version.
• Change Up the Veggies: If you’re not a fan of red bell pepper or onions, feel free to substitute with other vegetables like mushrooms, zucchini, or carrots.
• Use Different Noodles: While rice noodles are traditional in Thai curry soups, you can use udon noodles, egg noodles, or even zucchini noodles for a low-carb option.
• Increase the Heat: For a spicier soup, add more red curry paste or a sliced jalapeño to the mix. You can also serve with chili flakes on top.
• Make It Vegan: Swap the chicken for tofu and use vegetable broth instead of chicken broth. Skip the fish sauce and replace it with soy sauce or tamari for a vegan-friendly version.

Step-by-Step Instructions

1. Prepare the Ingredients

Before starting to cook, it’s essential to have everything prepped and ready to go. Start by chopping the chicken breasts into bite-sized chunks, dicing the red bell pepper and onion, mincing the garlic, and grating the fresh ginger. Once that’s done, set aside the coconut milk, chicken broth, and other liquids so you can easily add them as you go along.

2. Sauté the Aromatics and Chicken

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them. Next, add the diced onion and red bell pepper to the pot and cook for another 3-4 minutes until softened. Season with a pinch of salt and pepper.

Once the vegetables are softened, add the chicken chunks to the pot and cook until browned on all sides, about 4-5 minutes. This step helps to seal in the flavor of the chicken and gives it a nice color.

3. Add the Red Curry Paste and Coconut Milk

Once the chicken is browned, it’s time to add the red curry paste. Stir in the red curry paste with the chicken and vegetables. You’ll notice the paste starts to release its aromatic oils, adding a fragrant spiciness to the mix. Cook for about 1-2 minutes, stirring frequently, to allow the curry paste to meld with the other ingredients.

Now, pour in the coconut milk, followed by the low-sodium chicken broth. Stir everything together, ensuring the curry paste dissolves fully into the liquid. This will create a beautiful, creamy broth that will serve as the base for the soup.

4. Simmer the Soup

Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and let the soup cook for 10-15 minutes, allowing the flavors to blend together. The chicken will cook through, and the broth will become richer and more flavorful.

5. Cook the Rice Noodles

While the soup is simmering, cook the rice noodles according to the package instructions. Most rice noodles take just a few minutes to cook. Once they’re done, drain and set them aside. If you want to prevent the noodles from sticking together, you can rinse them briefly under cold water.

6. Add the Noodles and Seasonings

After the soup has simmered, add the cooked rice noodles to the pot. Stir gently to combine the noodles with the broth and chicken. Taste the soup and adjust the seasoning to your liking. You can add more fish sauce for saltiness, brown sugar for sweetness, or even more red curry paste if you want a spicier kick.

Squeeze in some freshly squeezed lime juice to brighten the flavors, and stir it through the soup.

7. Garnish the Soup

Once everything is well combined, it’s time to serve! Ladle the soup into bowls and top with freshly chopped cilantro, basil, and green onions. For an extra touch of heat, you can sprinkle some red chili flakes on top, or add a slice of lime for those who like to squeeze a little extra citrus into their soup.

How to Serve Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup is a meal on its own, but it can also be served with various accompaniments to elevate the meal:

• With Thai Spring Rolls: Serve the soup with a side of fresh Thai spring rolls, either with shrimp or vegetarian filling, for a refreshing contrast to the rich soup.
• With Thai Iced Tea: Pair it with a glass of sweet Thai iced tea for a complete Thai-inspired meal.
• With Crusty Bread or Baguette: For those who love dipping, serve the soup with some fresh crusty bread or a warm baguette to soak up the flavorful broth.

Storing and Reheating Thai Red Curry Noodle Soup

This soup keeps well for a few days, making it perfect for meal prep:

• Storing Leftovers: If you have any leftover soup, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to deepen and improve after sitting overnight.
• Reheating: When reheating, you may notice that the noodles have absorbed some of the broth. You can add a little more chicken broth or coconut milk to loosen it up to your desired consistency. Reheat on the stovetop over low heat, stirring occasionally until hot.

Can You Freeze It?

While you can freeze this soup, keep in mind that the noodles might become a bit mushy upon reheating. To freeze, allow the soup to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop.

Nutrition Information (per serving, approximate)

Nutrient	Amount
Calories	350 kcal
Protein	25g
Fat	18g
Carbohydrates	25g
Fiber	2g
Sugar	7g
Sodium	700mg

Note: Nutritional values are estimated based on the ingredients used and serving size.

Storing and Reheating

To store: Let the soup cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days.
To reheat: Gently heat the soup on the stovetop over low heat. If the soup thickens too much, add extra chicken broth or coconut milk to adjust the consistency.

Thai Red Curry Noodle Soup FAQs

Can I use a different protein?

Absolutely! You can use shrimp, tofu, or even beef. Simply adjust the cooking time based on your protein of choice. Shrimp cooks quickly, while tofu should be added towards the end of cooking to absorb the flavors.

Can I make this soup spicier?

Yes, you can increase the amount of red curry paste for more heat. You can also add fresh chopped chili peppers or chili flakes as a garnish to amp up the spice level.

Can I make this soup vegetarian?

Yes! Swap the chicken for tofu, and use vegetable broth instead of chicken broth. The soup will still be delicious, and it will be completely vegetarian-friendly.

Can I freeze the soup?

While the soup can be frozen, it’s worth noting that the noodles may become a bit mushy after thawing. If you’re planning to freeze it, I recommend cooking the noodles separately and adding them just before serving.

How can I make the soup less rich?

If you want a lighter version of this soup, you can use light coconut milk instead of regular coconut milk. You can also reduce the amount of oil used to sauté the aromatics.

Conclusion

This Thai Red Curry Noodle Soup is an absolute winner when it comes to cozy, flavorful meals. The creamy coconut milk base, the punch of red curry paste, and the fragrant herbs combine to create an irresistible bowl of soup. Whether you’re craving something spicy, sweet, or savory, this soup delivers on all fronts. Plus, it’s easy to customize, so feel free to experiment with different proteins, vegetables, or even noodle varieties to make it your own. Whether for a quick dinner, meal prep, or a dinner party, it’s guaranteed to impress.