Easy Chicken Thai Red Curry Noodle Soup Recipe

Introduction

This easy Chicken Thai Noodle Soup with Red Curry is a comforting and flavorful dish perfect for any day. Packed with aromatic spices, tender chicken, and silky noodles, it offers a delicious taste of Thailand right at home.

Ingredients

• 3 cloves garlic (minced)
• 1-inch piece of ginger (minced)
• 250 g boneless skinless chicken (diced)
• 1 red onion (thinly sliced)
• 1 yellow pepper (thinly sliced)
• 4 tablespoons Thai red curry paste
• 200 g tin sweet corn or frozen
• 400 ml coconut milk
• 400 ml chicken stock (using a stock cube or fresh)
• 300 g dried rice noodles
• 2 tablespoons soy sauce
• 2 tablespoons honey
• Juice of 1 lime
• 1 bunch coriander (chopped)
• 1 bunch basil (chopped)

Instructions

1. Step 1: Heat some oil in a pan and brown the diced chicken until cooked through. Remove and set aside.
2. Step 2: In the same pan, gently brown the minced ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
3. Step 3: Add the thinly sliced red onion to the pan and cook until softened, about 5 minutes. Set aside a small amount of onion for garnish.
4. Step 4: Stir in the yellow pepper, sweet corn, and Thai red curry paste until well combined.
5. Step 5: Return the chicken to the pan, then pour in the chicken stock and coconut milk. Bring to a boil, then reduce to a simmer.
6. Step 6: Add the dried rice noodles and simmer until soft, about 5 minutes.
7. Step 7: Stir in soy sauce, lime juice, honey, chopped coriander, and basil.
8. Step 8: Serve the soup in bowls, garnished with the reserved red onion and extra chopped basil.

Tips & Variations

• For extra heat, add sliced fresh chili or a pinch of chili flakes when cooking the aromatics.
• Swap chicken for tofu or shrimp for a different protein option.
• Use coconut cream instead of coconut milk for a richer texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles. For longer storage, freeze without the noodles and add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dried rice noodles?

Yes, fresh rice noodles can be used. Reduce the cooking time accordingly since fresh noodles soften much faster than dried ones.

Is this soup spicy?

The spiciness depends on the amount of Thai red curry paste used. You can adjust the quantity to make it milder or hotter based on your preference.

Easy Chicken Thai Red Curry Noodle Soup Recipe

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★★★★★

5 from 130 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Easy Chicken Thai Noodle Soup with Red Curry is a flavorful and comforting dish combining tender chicken, fragrant Thai red curry, creamy coconut milk, and rice noodles. Perfect for a quick weeknight dinner, this soup balances spicy, sweet, and tangy flavors with fresh herbs to deliver a satisfying and authentic Thai-inspired meal.

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Ingredients

Scale 1x2x3x

Proteins and Aromatics

• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 250 g boneless skinless chicken, diced
• 1 red onion, thinly sliced

Vegetables

• 1 yellow pepper, thinly sliced
• 200 g tin sweet corn or frozen sweet corn

Liquids and Sauces

• 4 tablespoons Thai red curry paste
• 400 ml coconut milk
• 400 ml chicken stock (using a stock cube or fresh)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• Juice of 1 lime

Carbohydrates

• 300 g dried rice noodles

Herbs and Garnish

• 1 bunch coriander, chopped
• 1 bunch basil, chopped

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Instructions

1. Brown the Chicken: Heat some oil in a pan over medium heat and add the diced chicken. Cook the chicken pieces until they are browned on all sides. Remove the chicken from the pan and set aside.
2. Sauté Aromatics: In the same pan, add the minced garlic and ginger. Gently sauté them, adding a splash of water to deglaze the pan and scrape up any browned bits for extra flavor.
3. Cook Onion: Add the thinly sliced red onion to the pan and cook for about 5 minutes or until softened. Reserve a small amount of onion to use as a garnish later.
4. Combine Vegetables and Curry Paste: Stir in the yellow pepper, sweet corn, and Thai red curry paste. Mix well to evenly coat the vegetables with the curry paste.
5. Add Liquids: Return the browned chicken pieces to the pan. Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
6. Cook Noodles: Add the dried rice noodles to the simmering soup. Cook for about 5 minutes or until the noodles are tender and fully cooked.
7. Finish with Flavorings: Stir in the soy sauce, lime juice, honey, and chopped coriander and basil. Mix well to combine all the flavors harmoniously.
8. Serve: Ladle the soup into bowls and garnish each serving with the reserved red onion slices and extra chopped basil for freshness and visual appeal.

Notes

• Use gluten-free soy sauce if you want to keep the dish gluten-free.
• Adjust the amount of red curry paste to control the spice level according to your preference.
• The soup can be made ahead and stored in the fridge for up to 2 days; reheat gently before serving.
• For a vegetarian version, substitute chicken with tofu and use vegetable stock.
• Rice noodles cook quickly, so add them towards the end to avoid overcooking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Chicken Thai Noodle Soup, Red Curry Soup, Thai Chicken Soup, Easy Thai Recipes, Coconut Milk Soup, Spicy Thai Soup