Thai Red Curry Noodle Soup with Chicken (Printable Version)

Fragrant coconut broth with tender chicken, crisp vegetables, and rice noodles in a spicy red curry base.

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 7 oz rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 1 carrot, julienned
06 - 3 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated

→ Broth & Flavour

09 - 2 tbsp Thai red curry paste
10 - 14 oz coconut milk
11 - 3 1/3 cups chicken broth
12 - 1 tbsp fish sauce
13 - 1 tbsp soy sauce (gluten-free if needed)
14 - 1 tsp brown sugar
15 - Juice of 1 lime

→ Garnish

16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Red chili slices (optional)

# How to Make It:

01 - Cook rice noodles according to package instructions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - Heat a splash of oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute, constantly stirring to release essential oils and intensify flavor.
04 - Pour in coconut milk and chicken broth, stirring to fully incorporate curry paste. Bring mixture to a gentle simmer.
05 - Add sliced chicken to simmering broth. Cook for 5-7 minutes until just cooked through and tender.
06 - Stir in bell pepper, snap peas, and julienned carrot. Cook for 3-4 minutes until vegetables are tender-crisp.
07 - Add fish sauce, soy sauce, brown sugar, and fresh lime juice. Taste and adjust seasoning balance as needed.
08 - Divide cooked noodles among serving bowls. Ladle hot soup with chicken and vegetables evenly over noodles.
09 - Top each bowl with spring onions, chopped cilantro, lime wedges, and optional chili slices. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth hits that perfect balance between creamy coconut warmth and just enough heat to wake up your palate without overwhelming it
  • Everything cooks in one pot and comes together in under an hour, but tastes like it simmered all day
02 -
  • I learned the hard way that adding the noodles directly to the pot turns this into a starchy mess within minutes
  • Letting the curry paste cook in the oil for a minute before adding liquid releases its essential oils and deepens the flavor
03 -
  • Taste your curry paste before adding it, since brands vary wildly in heat and intensity
  • A splash of rice vinegar can help balance the sweetness if your coconut milk is particularly rich

Go Back