Thai Red Curry Noodle Soup (Printable version)

A warm Thai blend of chicken, rice noodles, veggies, and rich coconut curry broth for a satisfying meal.

# List of ingredients:

→ Proteins

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

→ Noodles

02 - 7 oz dried medium-thickness rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snow peas, trimmed
05 - 3.5 oz shiitake mushrooms, sliced
06 - 2 spring onions, sliced (plus extra for garnish)

→ Broth & Flavors

07 - 2 tbsp vegetable oil
08 - 2 to 3 tbsp Thai red curry paste, adjusted to taste
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 14 fl oz coconut milk
12 - 3 cups chicken stock
13 - 1 tbsp fish sauce
14 - 1 tsp brown sugar
15 - Juice of 1 lime

→ Garnish

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

# Directions:

01 - Cook rice noodles according to package directions; drain and rinse with cold water. Set aside.
02 - Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
03 - Add red curry paste and cook for 2 minutes, stirring frequently to release aromas.
04 - Add sliced chicken and sauté for 2 to 3 minutes until lightly browned but not fully cooked.
05 - Pour in coconut milk and chicken stock; stir well, scraping any bits from the pot bottom.
06 - Incorporate fish sauce and brown sugar, then bring the mixture to a gentle simmer.
07 - Add bell pepper, snow peas, shiitake mushrooms, and spring onions; simmer 5 to 7 minutes until chicken is cooked and vegetables are tender-crisp.
08 - Stir in cooked noodles and lime juice, heating through.
09 - Taste broth and modify with additional fish sauce or lime juice as desired.
10 - Ladle soup into bowls and garnish with cilantro, extra spring onions, lime wedges, and optional chili slices.

# Expert Advice:

01 -
  • The creamy coconut broth clings to every noodle and makes you forget takeout ever existed.
  • You can have it on the table in under an hour, even on a Tuesday night when everything feels impossible.
  • It tastes like you spent all day cooking, but really you just stirred a pot and let the curry paste do the work.
02 -
  • Don't skip rinsing the noodles after cooking or they'll clump together into one giant noodle blob in your soup.
  • Add the vegetables toward the end so they stay crisp and colorful instead of turning into mush.
  • Taste the broth before serving because every curry paste is different, and you might need more fish sauce or lime to balance it out.
03 -
  • Use full fat coconut milk for a richer, creamier broth that clings to every noodle and vegetable.
  • Taste your curry paste before you add it because some brands are much spicier than others, and you can always add more but you can't take it back.
  • Slice your chicken thin so it cooks fast and stays tender, and it picks up more flavor from the broth.

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