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Thai Red Curry Noodle Sou

Savory Thai Red Curry Noodle Soup for Easy Comfort Food

This Thai Red Curry Noodle Soup is a quick, affordable, and customizable comfort food, packed with flavors and nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can substitute with coconut oil
  • 1 pound Boneless, Skinless Chicken Breasts can substitute with chicken thighs, shrimp, or tofu
  • to taste Kosher Salt
  • to taste Freshly Ground Black Pepper
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 1 Red Bell Pepper diced
For the Curry Flavor
  • 3 tablespoons Red Curry Paste can substitute with green curry paste
  • 1 tablespoon Fresh Grated Ginger dried ginger can be a last resort
For the Broth
  • 6 cups Low Sodium Chicken Broth can substitute with vegetable broth
  • 13.5 oz Coconut Milk full-fat recommended
For the Noodles & Seasoning
  • 4 oz Rice Noodles can substitute with udon or soba noodles
  • 1 tablespoon Fish Sauce can omit or replace with soy sauce
  • 2 teaspoons Brown Sugar can substitute with coconut sugar or honey
For Garnishing
  • 3 Green Onions thinly sliced
  • ½ cup Chopped Fresh Cilantro Leaves
  • ¼ cup Chopped Fresh Basil Leaves
  • 2 tablespoons Freshly Squeezed Lime Juice

Equipment

  • large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large stockpot over medium heat until shimmering.
  2. Season chicken with salt and pepper, then cook in the hot oil for 2-3 minutes on each side until golden brown. Remove and set aside.
  3. Sauté minced garlic, diced red bell pepper, and diced onion in the same pot for about 3-4 minutes until tender.
  4. Stir in red curry paste and grated ginger, cooking for an additional minute until fragrant.
  5. Pour in chicken broth and coconut milk, scraping the pot to deglaze it.
  6. Return the chicken to the pot, bring to a boil, then lower heat to simmer for 10 minutes.
  7. Add rice noodles, fish sauce, and brown sugar, cooking for another 5 minutes until noodles are tender.
  8. Remove from heat and stir in green onions, cilantro, basil, and lime juice.
  9. Ladle into bowls and serve, garnishing with more herbs if desired.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 750mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping noodles separate from broth.

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