Thai Red Curry Noodle (Printable version)

A vibrant bowl featuring grilled chicken, coconut milk, and spicy red curry over noodles with fresh garnishes.

# List of ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon lime juice

→ Soup Base

06 - 1 tablespoon vegetable oil
07 - 3 tablespoons Thai red curry paste
08 - 1 small onion, thinly sliced
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 4 cups chicken broth
12 - 1 can (13.5 fl oz) coconut milk
13 - 1 tablespoon fish sauce
14 - 2 teaspoons brown sugar
15 - 1 red bell pepper, thinly sliced
16 - 1 carrot, julienned
17 - 7 ounces rice noodles

→ Garnish

18 - 2 spring onions, thinly sliced
19 - 1/2 cup fresh cilantro leaves
20 - 1 lime, cut into wedges
21 - 1 fresh red chili, sliced (optional)

# Directions:

01 - Preheat grill or grill pan over medium-high heat. Brush chicken breasts with vegetable oil; season with salt, black pepper, and lime juice. Grill for 5 to 6 minutes per side until fully cooked and charred. Let rest, then slice thinly.
02 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add sliced onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add Thai red curry paste to the pot and cook for 1 to 2 minutes, stirring constantly to release aromas.
04 - Pour in chicken broth and coconut milk, stirring to combine. Add fish sauce and brown sugar. Bring mixture to a gentle simmer.
05 - Add sliced red bell pepper and julienned carrot to the simmering broth. Cook for 5 minutes until vegetables are tender but still crisp.
06 - Cook rice noodles according to package instructions. Drain and set aside.
07 - Divide prepared rice noodles among serving bowls. Ladle hot soup and vegetables over noodles. Top with sliced grilled chicken.
08 - Sprinkle with sliced spring onions and fresh cilantro. Add lime wedges and sliced fresh chili if desired. Serve immediately.

# Expert Advice:

01 -
  • The grilled chicken gets this beautiful char while staying impossibly tender inside.
  • Coconut milk makes the broth silky without feeling heavy, especially with the brightness of lime and cilantro cutting through.
  • Everything comes together in under 45 minutes, which means you can make this on a weeknight without stress.
02 -
  • Don't skip the resting time for the grilled chicken; it keeps the meat tender and keeps the juices where they belong instead of on your plate.
  • Taste the broth before serving and adjust with more lime juice or fish sauce if it needs brightness or depth—coconut milk can sometimes make things taste a bit flat without it.
  • The noodles will continue absorbing liquid as you eat, so the soup might seem a bit thinner than you'd expect when you first serve it.
03 -
  • Coconut milk separates if it sits, so give it a good shake before opening, and stir it into the broth slowly so it doesn't clump.
  • If you're nervous about fish sauce, start with a little less and taste as you go—it's pungent but it shouldn't taste fishy in the finished soup.

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