Welcome to this mouthwatering Thai Red Curry Noodle Soup recipe! If you’re a fan of deliciously aromatic, spicy, and savory dishes, you are in for a treat. Imagine indulging in a comforting bowl of this vibrant, flavor-packed soup that rivals your favorite Thai takeout. With fresh ingredients, rich spices, and the perfect balance of heat and tanginess, this Thai Red Curry Noodle Soup will quickly become a staple in your home. Let’s dive into this easy-to-follow recipe for an authentic Thai culinary experience!
Introduction
Thai Red Curry Noodle Soup is a traditional Thai dish that combines the rich, aromatic flavors of red curry, coconut milk, and tender chicken into a comforting, hearty meal. This soup is perfect for those craving a warm and flavorful dish that’s both simple and satisfying to make at home. With chick-fil-a sauce recipe lovers in mind, this recipe brings the vibrant flavors of Thailand into your kitchen, making it a must-try for those who enjoy both spicy Asian cuisine and cheesesteak variations. The ingredients in this soup harmoniously blend into a bowl of pure comfort and indulgence, suitable for any occasion.
Ingredients for Thai Red Curry Noodle Soup
To make this delicious Thai Red Curry Noodle Soup, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts (cut into 1/2-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 fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh lime juice
Optional substitutions for common allergens or dietary preferences:
- Substitute chicken with tofu or shrimp for a vegetarian or pescatarian version.
- Use gluten-free rice noodles if needed.
- Replace fish sauce with soy sauce or tamari for a gluten-free option.
How to Make Thai Red Curry Noodle Soup – Step by Step
Step 1: Prepare the Chicken
Season your chicken chunks with salt and pepper. Heat olive oil in a large stockpot over medium heat. Add the chicken to the pot and cook until it’s golden brown, approximately 2-3 minutes. Once cooked, remove from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add garlic, diced red bell pepper, and onion. Cook for 3-4 minutes, stirring occasionally until the vegetables become tender and fragrant.
Step 3: Add the Aromatics
Now, stir in the red curry paste and grated ginger. Cook this mixture for about 1 minute until it releases its aromatic flavors.
Step 4: Combine the Liquid Ingredients
Pour in the chicken broth and coconut milk, making sure to scrape any browned bits from the bottom of the pot. This step adds richness and depth to the soup. Stir well.
Step 5: Return the Chicken and Simmer
Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
Step 6: Cook the Rice Noodles
Stir in the rice noodles, fish sauce, and brown sugar. Cook for another 5 minutes or until the noodles are tender and perfectly cooked.
Step 7: Final Touches
Remove the soup from heat and stir in the sliced green onions, chopped cilantro, basil, and freshly squeezed lime juice. Adjust the seasoning with salt and pepper to taste.
Step 8: Serve and Enjoy!
Serve the soup immediately, garnished with additional herbs if desired. Enjoy this soul-warming bowl of Thai Red Curry Noodle Soup.
Helpful Tips
- Fresh Ingredients: Always use fresh herbs like cilantro and basil to enhance the flavor profile of the soup.
- Control the Spice: Adjust the amount of red curry paste to control the level of spiciness.
- Alternative Proteins: Feel free to use shrimp or tofu instead of chicken for different variations of the recipe.
- Rice Noodle Tip: If you’re making this dish ahead of time, cook the rice noodles separately and add them to the soup just before serving to avoid overcooking.
Cooking Tips
- Simmer Slowly: Allow the soup to simmer on low heat to blend all the flavors perfectly.
- Cook Noodles Separately: For leftovers, keep the rice noodles separate and add them to each bowl to avoid soggy noodles.
- Use High-Quality Coconut Milk: Opt for full-fat coconut milk to give the soup a rich, creamy texture.
- Best Equipment: Use a Dutch oven or heavy-bottomed pot for even heat distribution.
Serving Suggestions for Thai Red Curry Noodle Soup
Pair your Thai Red Curry Noodle Soup with the following side dishes for a complete meal:
- Steamed Jasmine Rice – Perfect for soaking up the flavorful broth.
- Spring Rolls – Crispy on the outside, tender on the inside.
- Thai Iced Tea – A sweet and refreshing drink to balance the spicy flavors.
Nutritional Information
Per Serving (1/6 of recipe):
- Calories: 320 kcal
- Protein: 28g
- Carbohydrates: 25g
- Fats: 12g
- Fiber: 3g
- Vitamin C: 50% DV
Storage and Leftovers for Thai Red Curry Noodle Soup
- Refrigeration: Store the soup in an airtight container for up to 3 days. The flavors actually improve over time, making this a great meal prep option.
- Reheating: To reheat, warm the soup gently on the stovetop. If the noodles have absorbed too much broth, add a splash of water or chicken broth to refresh the soup.
- Freezing: You can freeze the soup without the noodles for up to 2 months. When reheating, cook fresh rice noodles and add them just before serving.
Frequently Asked Questions (FAQs) for Thai Red Curry Noodle Soup
- Can I make this soup vegetarian? Yes! You can substitute the chicken with tofu or extra vegetables, and replace the fish sauce with soy sauce.
- How spicy is Thai Red Curry Noodle Soup? The level of spiciness depends on how much red curry paste you use. Adjust it according to your heat tolerance.
- Can I make this soup ahead of time? Absolutely! You can make the soup in advance and refrigerate it for up to 3 days. Cook the rice noodles just before serving.
- What other noodles can I use instead of rice noodles? You can use egg noodles or soba noodles for a different texture, but rice noodles maintain the authentic Thai flavor.
Related Recipes for Thai Lovers
- Sausage Balls Recipe with Red Lobster Mix: For a quick and delicious appetizer to serve alongside.
- Peanut Butter Ganache: A delightful dessert to round off the meal.
Conclusion
We hope you enjoy this flavorful Thai Red Curry Noodle Soup recipe as much as we do. It’s a simple yet comforting dish that’s packed with bold flavors and perfect for any night of the week. Don’t forget to share your thoughts in the comments and let us know how you’ve made this dish your own. We’d love to hear your tips and variations on this Thai Red Curry Noodle Soup recipe!
Print
Thai Red Curry Noodle Soup Recipe | Easy, Flavorful & Quick
Description
Welcome to this mouthwatering Thai Red Curry Noodle Soup recipe! If you’re a fan of deliciously aromatic, spicy, and savory dishes, you are in for a treat. Imagine indulging in a comforting bowl of this vibrant, flavor-packed soup that rivals your favorite Thai takeout. With fresh ingredients, rich spices, and the perfect balance of heat and tanginess, this Thai Red Curry Noodle Soup will quickly become a staple in your home. Let’s dive into this easy-to-follow recipe for an authentic Thai culinary experience!
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts (cut into 1/2-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 fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh lime juice
Optional substitutions for common allergens or dietary preferences:
- Substitute chicken with tofu or shrimp for a vegetarian or pescatarian version.
- Use gluten-free rice noodles if needed.
- Replace fish sauce with soy sauce or tamari for a gluten-free option.
Instructions
Step 1: Prepare the Chicken
Season your chicken chunks with salt and pepper. Heat olive oil in a large stockpot over medium heat. Add the chicken to the pot and cook until it’s golden brown, approximately 2-3 minutes. Once cooked, remove from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add garlic, diced red bell pepper, and onion. Cook for 3-4 minutes, stirring occasionally until the vegetables become tender and fragrant.
Step 3: Add the Aromatics
Now, stir in the red curry paste and grated ginger. Cook this mixture for about 1 minute until it releases its aromatic flavors.
Step 4: Combine the Liquid Ingredients
Pour in the chicken broth and coconut milk, making sure to scrape any browned bits from the bottom of the pot. This step adds richness and depth to the soup. Stir well.
Step 5: Return the Chicken and Simmer
Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
Step 6: Cook the Rice Noodles
Stir in the rice noodles, fish sauce, and brown sugar. Cook for another 5 minutes or until the noodles are tender and perfectly cooked.
Step 7: Final Touches
Remove the soup from heat and stir in the sliced green onions, chopped cilantro, basil, and freshly squeezed lime juice. Adjust the seasoning with salt and pepper to taste.
Step 8: Serve and Enjoy!
Serve the soup immediately, garnished with additional herbs if desired. Enjoy this soul-warming bowl of Thai Red Curry Noodle Soup.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Fresh Ingredients: Always use fresh herbs like cilantro and basil to enhance the flavor profile of the soup.
- Control the Spice: Adjust the amount of red curry paste to control the level of spiciness.
- Alternative Proteins: Feel free to use shrimp or tofu instead of chicken for different variations of the recipe.
- Rice Noodle Tip: If you’re making this dish ahead of time, cook the rice noodles separately and add them to the soup just before serving to avoid overcooking.
