Thai red curry noodle soup (Print version)
A comforting dish with tender chicken, rice noodles, and vegetables in a creamy, spicy broth.
# Ingredient List:
→ Protein
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz dried medium-width rice noodles
→ 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 Make It:
01 - Soak the rice noodles in hot water following package instructions until just tender; drain and set aside.
02 - Heat a small amount of oil in a large pot over medium heat. Add the onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant.
03 - Add the Thai red curry paste to the pot and cook for 1 minute to release its aroma.
04 - Add the sliced chicken and cook until it begins to turn opaque, about 2 to 3 minutes.
05 - Stir in the coconut milk and chicken stock, mixing well.
06 - Add the fish sauce, soy sauce, and brown sugar. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
07 - Incorporate the bell pepper, carrot, and sugar snap peas. Simmer for another 5 minutes until vegetables are tender and chicken is fully cooked.
08 - Add the soaked rice noodles to the soup and warm through for 2 minutes.
09 - Remove from heat and stir in the lime juice.
10 - Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, sliced chili, and lime wedges as desired.
# Expert Advice:
01 -
- The broth is rich and creamy but still feels light, never heavy or overwhelming.
- One pot means less cleanup and more time actually enjoying the meal.
- It's flexible enough to swap in whatever vegetables you have on hand without losing that authentic curry flavor.
02 -
- Never add the noodles too early or they'll turn to mush—soaking them separately gives you total control over their texture.
- If your curry paste is very spicy and you prefer milder heat, reduce it to 1 tablespoon and taste as you go; there's no shame in dialing back the intensity.
- The soup tastes even better the next day when the flavors have had time to deepen, but the noodles will continue absorbing broth, so store them separately if you're planning leftovers.
03 -
- Keep your curry paste in the fridge and use it within a few months for the freshest, most vibrant heat.
- If you're making this for a crowd, you can prep everything the morning of and add the noodles fresh right before serving to keep them from getting soggy.