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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish with Flavorings: Stir in the soy sauce, lime juice, honey, and chopped coriander and basil. Mix well to combine all the flavors harmoniously.
- 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
