This Thai Red Curry Chicken Noodle Soup is a delicious fusion of bold Thai flavors and comforting noodle soup. The rich, creamy coconut milk base is infused with aromatic red curry paste, ginger, garlic, and a combination of fresh vegetables and tender chicken. The soup is then topped with rice noodles and garnished with fresh herbs and lime for a truly vibrant and satisfying dish. It’s perfect for a cozy dinner and brings a burst of flavors right to your bowl.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs (or breasts), sliced into thin strips
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons Thai red curry paste (adjust based on spice preference)
  • 1 can (14 oz) coconut milk (full-fat for richness)
  • 4 cups chicken broth (low-sodium)
  • 1 tablespoon soy sauce (or fish sauce for a more authentic taste)
  • 1 tablespoon brown sugar (optional, for balance)
  • 2 cups sliced mushrooms (button, cremini, or shiitake)
  • 1 red bell pepper, sliced thin
  • 1 medium carrot, julienned or thinly sliced
  • 1 tablespoon lime juice (fresh)
  • 1 package rice noodles (about 7–8 oz)
  • Fresh cilantro leaves, chopped (for garnish)
  • 1-2 Thai bird’s eye chilies (optional, for extra heat)
  • Lime wedges (for serving)

Instructions:

  1. Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
  2. Sauté the Aromatics: In the same pot, add the sliced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onion softens.
  3. Add the Red Curry Paste: Stir in the red curry paste and cook for an additional 1-2 minutes, allowing it to bloom and deepen in flavor.
  4. Add the Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine. Add the soy sauce (or fish sauce) and brown sugar, and bring the mixture to a simmer. Let the broth simmer for about 5-7 minutes, allowing the flavors to meld together.
  5. Add the Vegetables: Stir in the sliced mushrooms, bell pepper, and carrot. Simmer for another 5 minutes, until the vegetables begin to soften.
  6. Cook the Noodles: While the soup simmers, cook the rice noodles according to package instructions. Drain and set them aside.
  7. Finish the Soup: Return the cooked chicken to the pot and stir in the lime juice. Let the soup simmer for an additional 2-3 minutes to warm the chicken through.
  8. Assemble the Soup: Divide the cooked rice noodles into bowls. Ladle the soup over the noodles, ensuring each bowl has a good amount of vegetables, chicken, and broth.
  9. Garnish and Serve: Top with fresh cilantro, Thai bird’s eye chilies (if using), and a lime wedge. Serve hot and enjoy!

Nutritional Information (per serving, based on 6 servings):

  • Calories: 400–500 kcal
  • Protein: 25–30g (from chicken)
  • Fat: 20–25g (from coconut milk and oil)
  • Carbohydrates: 40–45g (mainly from noodles and vegetables)
  • Fiber: 4–6g (from vegetables)
  • Sugar: 6–8g (natural sugars from vegetables and coconut milk)
  • Sodium: 800–1,000mg (depends on the broth and soy sauce used)

Note: Nutritional values are estimates and can vary depending on specific ingredients used and portion sizes.

Thai Red Curry Chicken Noodle Soup is an explosion of flavor with its balance of spicy, creamy, and tangy elements. The coconut milk and red curry paste give it a rich, velvety texture, while the lime and cilantro add freshness to every bite. This soup is a perfect comfort food with an exotic twist!