Flavorful Thai Red Curry Noodle Soup: A Zesty, Quick Meal (Print Version)
Whip up a truly flavorful Thai Red Curry Noodle Soup. This recipe brings vibrant flavors and comforting warmth to your table, perfect for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free, Gluten-Free (use GF noodles)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp neutral oil (like canola or vegetable)
02 -
4 oz (about 1/2 cup) red curry paste (Mae Ploy or Aroy-D recommended)
03 -
4 cups chicken broth (low sodium preferred)
04 -
1 (13.5 oz) can full-fat coconut milk
05 -
1 lb boneless, skinless chicken breast, thinly sliced
06 -
8 oz rice vermicelli or flat rice noodles
→ Flavor Boosters
07 -
2-3 tbsp fish sauce (to taste)
08 -
1 tsp brown sugar (or to taste)
09 -
Juice of 1-2 fresh limes
→ Fresh Add-ins
10 -
1 red bell pepper, thinly sliced
11 -
2 cups fresh spinach, roughly chopped
→ Finishing Touches
12 -
Fresh cilantro, chopped (for garnish)
13 -
Crushed roasted peanuts (for garnish)
14 -
Lime wedges (for serving)
# Instructions:
01 -
First things first, get all your ingredients ready. This is where I usually make a glorious mess, chopping veggies and slicing chicken. Honestly, a little mise en place saves so much stress later. Don't forget to measure out your coconut milk and broth; I've accidentally grabbed the wrong cartons before, and that was an oops moment for sure! Get those noodles soaking or cooking according to their package directions, too, so they're ready to jump in.
02 -
Alright, grab a large pot or Dutch oven, drizzle in a bit of oil, and get it warm over medium heat. Now, this is the best part: scoop in that red curry paste. Stir it around for about a minute or two, letting it really bloom and release all its incredible fragrance. Your kitchen will start to smell absolutely divine, I promise! This step is critical for building the deep flavor base for our flavorful Thai Red Curry Noodle Soup, so don't rush it.
03 -
Pour in the chicken broth and a can of coconut milk. Give it a good whisk to combine everything, making sure that curry paste is fully dissolved. Bring it to a gentle simmer. This is where the broth starts to take on that beautiful, creamy, orangey hue. It should smell rich and inviting. I sometimes sneak a tiny taste here, just to make sure the flavor profile is heading in the right direction. If it needs a little more spice, now's the time!
04 -
Once your broth is simmering, add your thinly sliced chicken breast. Let it cook for about 5-7 minutes, until it's no longer pink. Then, toss in your bell peppers. Cook for another 3-4 minutes until they're slightly tender-crisp. I love a bit of crunch, so I'm careful not to overcook them. The kitchen smells are seriously next level at this point, all those vibrant spices mixing!
05 -
Now for the finishing touches on the broth! Stir in the fish sauce, a touch of brown sugar (just a little to balance the heat), and a good squeeze of fresh lime juice. Taste it again. This is your chance to adjust, hon! Need more salt? More tang? A little extra kick? Go for it. I always add a generous handful of fresh spinach here; it wilts down in seconds, adding a lovely green pop.
06 -
Finally, add your cooked noodles directly into the pot with the flavorful Thai Red Curry Noodle Soup. Give everything a gentle stir to combine. Ladle generous portions into bowls. Garnish with fresh cilantro, a sprinkle of crushed peanuts, and maybe a few extra lime wedges. The result should be a steaming, aromatic bowl of pure comfort, bursting with vibrant flavors and textures. It’s glorious, honestly!
# Notes:
01 -
Always bloom your curry paste in oil first; it seriously enhances the flavor.
02 -
Store leftover noodles separately from the broth to prevent them from getting mushy.
03 -
Fresh lime juice at the end is a must for brightness and balance.
04 -
Adding a dollop of peanut butter to the broth can give it an extra layer of nutty richness.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
cutting board
04 -
knife
05 -
measuring cups and spoons.
# Nutrition (Per Serving):
Calories: 550-650
Total Fat: 30-40g
Total Carbohydrate: 50-60g
Protein: 35-45g