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Easy Chicken Thai Red Curry Noodle Soup Recipe

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4.1 from 70 reviews

This Easy Chicken Thai Noodle Soup with Red Curry is a flavorful and comforting dish that combines tender chicken, aromatic spices, and creamy coconut milk with vibrant vegetables and fragrant herbs. Ready in just 35 minutes, this soup delivers a perfect balance of spicy, sweet, and tangy flavors, making it an ideal meal for any day of the week.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Proteins and Aromatics

  • 3 cloves garlic (minced)
  • 1-inch piece of ginger (minced)
  • 250 g boneless skinless chicken (diced)
  • 1 red onion (thinly sliced)

Vegetables and Curry Base

  • 1 yellow pepper (thinly sliced)
  • 200 g tin sweet corn or frozen
  • 4 tablespoons Thai red curry paste

Liquids and Seasonings

  • 400 ml coconut milk
  • 400 ml chicken stock (using a stock cube or fresh)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • Juice of 1 lime

Carbohydrates

  • 300 g dried rice noodles

Fresh Herbs

  • 1 bunch coriander (chopped)
  • 1 bunch basil (chopped)

Instructions

  1. Brown the Chicken: Heat some oil in a pan over medium-high heat and brown the diced chicken pieces until they develop a golden crust. Once cooked, remove the chicken from the pan and set aside.
  2. Sauté Aromatics: In the same pan, reduce the heat to medium and gently sauté the minced ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits left from the chicken to build flavor.
  3. Cook Onion: Add the thinly sliced red onion to the pan and cook until softened and translucent, about 5 minutes. Set aside a small amount of the cooked onion for garnish later.
  4. Combine Vegetables and Curry Paste: Stir in the yellow pepper slices, sweet corn, and Thai red curry paste. Mix well to ensure the curry paste coats the vegetables evenly.
  5. Add Liquids: Return the browned chicken to the pan. Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce heat to a gentle simmer.
  6. Cook Noodles: Add the dried rice noodles to the simmering soup and cook until they are tender, about 5 minutes, stirring occasionally to prevent sticking.
  7. Finish with Flavorings: Stir in the soy sauce, honey, lime juice, and freshly chopped coriander and basil. Taste and adjust seasoning if needed.
  8. Serve: Ladle the soup into bowls and garnish with the reserved red onion and extra chopped basil for a burst of fresh flavor and texture.

Notes

  • You can substitute the chicken with tofu or shrimp for a different protein option.
  • Adjust the amount of Thai red curry paste according to your preferred spice level.
  • Use gluten-free soy sauce if gluten intolerance is a concern.
  • Rice noodles cook quickly, so keep an eye to avoid overcooking.
  • Fresh herbs like coriander and basil are essential for authentic Thai flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/easy-chicken-thai-red-curry-noodle-soup-recipe/