Name: Creamy Thai Red Curry Noodle Soup: A Comforting One-Pot Meal You'll Crave
Cook time: 10 min
Total time: 10 min
Ingredients: 1 tablespoon olive oil; 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks; Kosher salt and freshly ground black pepper, to taste; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 onion, diced; 3 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 6 cups low-sodium chicken broth; 1 (13.5-ounce) can coconut milk; 4 ounces rice noodles; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 3 green onions, thinly sliced; ½ cup chopped fresh cilantro leaves; ¼ cup chopped fresh basil leaves; 2 tablespoons freshly squeezed lime juice

Description

Warm up with this comforting Thai Red Curry Noodle Soup! This one-pot meal combines the bold flavors of red curry paste, creamy coconut milk, and tender chicken for a quick, easy, and satisfying dish. Perfect for weeknights or when you’re craving something hearty yet exotic. Garnished with fresh herbs and lime juice, this recipe is as customizable as it is delicious!

Ingredients

Scale

1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low-sodium chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Instructions

Prepare the Chicken
Heat olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add to the pot and cook for 2–3 minutes until golden but not fully cooked. Remove and set aside.
Cook the Aromatics
In the same pot, sauté minced garlic, diced red bell pepper, and onion for 3–4 minutes, until tender and fragrant.
Add Curry Paste and Ginger
Stir in the red curry paste and freshly grated ginger. Cook for 1 minute until the mixture is aromatic.
Build the Broth
Pour in chicken broth and coconut milk, scraping any browned bits from the pot. Return the chicken to the pot and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Add Noodles and Seasonings
Stir in rice noodles, fish sauce, and brown sugar. Simmer for 5 minutes or until the noodles are tender.
Finish with Fresh Herbs
Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Season with additional salt and pepper to taste.
Serve Immediately
Ladle into bowls and serve warm. Garnish with extra herbs or a lime wedge, if desired.

Notes

Vegetarian Option: Use vegetable broth and soy sauce instead of chicken broth and fish sauce.
Storage Tip: Store leftovers in the fridge for up to 3 days, but cook the noodles fresh for reheating.
Spice Level: Adjust the amount of red curry paste to your spice tolerance.
Noodle Options: Swap rice noodles for egg noodles or zucchini noodles for a twist.

Cook Time: 10