Description
Thai Red Curry Chicken Noodle Soup is a quick and flavorful meal that combines chicken, noodles, and vegetables in a spicy coconut broth, perfect for busy weeknights.
Ingredients
Scale
3–4 tablespoons Red Curry Paste
1 can (13.5 oz) Coconut Milk (Full Fat)
4 cups Chicken Broth
1 lb Chicken Breast or Thighs (sliced)
8 oz Rice Noodles
2 tablespoons Fish Sauce
1 tablespoon Brown Sugar
1 tablespoon Fresh Ginger (minced)
1 tablespoon Garlic (minced)
1 cup Bell Pepper (sliced)
1 cup Snap Peas
1–2 limes Lime Juice
Instructions
- Heat a large pot or Dutch oven over medium heat with a splash of oil. Add red curry paste, ginger, and garlic and sauté for about two minutes
- Pour in half of the coconut milk to form a smooth sauce and add the sliced chicken. Cook for 4-5 minutes
- Add the remaining coconut milk and chicken broth, bring to a gentle simmer. Stir in fish sauce and brown sugar, then add the bell peppers and snap peas
- Cook the vegetables for about 3 minutes until just tender. Meanwhile, prepare the rice noodles in a separate pot according to package directions
- Once the noodles are ready and the vegetables are tender, add lime juice to the soup, taste for seasoning adjustments, and serve by placing noodles in a bowl and ladling soup over the top
Notes
Store noodles separately from the broth to prevent sogginess.
Use full-fat coconut milk for a creamy texture.
Add lime juice at the end for brightness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg