Looking for a soup recipe that’s bursting with flavor yet simple enough to whip up on a weeknight? Look no further than this Thai Red Curry Noodle Soup. With its creamy coconut milk, tender chicken, and a medley of aromatic herbs and spices, this dish is a perfect blend of satisfying and delicious. Plus, it’s gluten-free, making it a fantastic option for those with dietary restrictions.
This flavorful concoction combines the warmth of Thai red curry paste with the silkiness of coconut milk, creating an irresistible broth that will have you coming back for seconds. Although it may seem gourmet, this recipe is beginner-friendly and takes just 45 minutes from start to finish. Packed with protein and vibrant vegetables, this soup promises not only to delight your taste buds but also to nourish your body. Let’s dive into the magic of this Thai Red Curry Noodle Soup!
Why You’ll Love This Thai Red Curry Noodle Soup
- Aromatic Flavors: The combination of aromatic herbs, spices, and coconut milk creates a fragrant and flavorful dish that’s sure to impress.
- Quick & Easy: With a total cooking time of just 45 minutes, you can have a homemade gourmet meal on the table in no time.
- Healthy Ingredients: Packed with lean chicken breast and nutritious veggies, this soup is both healthy and hearty.
- Customizable: Adjust the spice level to your liking or substitute ingredients to cater to your preferences.
Preparation Phase & Tools to Use
Before you start cooking your Thai Red Curry Noodle Soup, it’s essential to prepare your kitchen and gather all the necessary tools and ingredients. Begin by ensuring your workspace is clean and organized. Gather a large stockpot or Dutch oven, as you’ll need plenty of space to cook the soup and let the flavors meld together. Make sure to have a chopping board and a sharp knife for preparing your vegetables and chicken. Measuring cups and spoons will also come in handy for accuracy.
Additionally, prepare your ingredients by chopping the onion, bell pepper, and garlic, as well as slicing the green onions and herbs. This prep will make the cooking process smoother and more enjoyable. Don’t forget to cook your rice noodles in a separate pot while your soup is simmering, so they’re perfectly tender when it’s time to serve. With a little preparation, you’ll be well on your way to enjoying this delicious dish!
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 chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Instructions
Step 1: Sear the Chicken
Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper for an extra flavor boost. Once the oil is heated, add the seasoned chicken to the pot. Sear the chicken for about 2-3 minutes until it develops a golden brown color. Once done, remove the chicken from the pot and set it aside — this will keep it tender and juicy.
Step 2: Sauté the Vegetables
In the same pot, toss in the minced garlic, diced bell pepper, and onion. Cook these ingredients, stirring occasionally, until they become tender, which should take about 3-4 minutes. This step is crucial as it builds the foundation for the soup’s flavor profile. The aroma will fill your kitchen, hinting at all the deliciousness to come!
Step 3: Add Red Curry and Ginger
Next, stir in the red curry paste and freshly grated ginger. Cooking these ingredients for about a minute will release their fragrant oils, making your kitchen smell inviting. The red curry paste is the highlight of the dish, so don’t skimp on it!
Step 4: Incorporate the Broth and Coconut Milk
Now it’s time to add the low-sodium chicken broth and the can of coconut milk to the pot. Use a wooden spoon to scrape any browned bits from the bottom, adding depth to the flavors. This combination of broth and coconut milk forms the soul of your soup.
Step 5: Bring it to a Boil
Return the seared chicken to the pot. Turn up the heat and bring your soup to a boil. Once it reaches a boiling point, reduce the heat to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld beautifully.
Step 6: Cook the Rice Noodles
As the soup simmers, add the rice noodles, fish sauce, and brown sugar. Cook everything together until the noodles become tender, usually about 5 minutes. The noodles will soak up the soup’s flavors, bringing their own texture to the dish.
Step 7: Finish with Fresh Herbs
After removing the pot from the heat, stir in the green onions, fresh cilantro, basil, and freshly squeezed lime juice. These fresh herbs brighten the dish and take it to a whole new level. Remember to season with more salt and pepper as needed for your personal taste before serving.
Variations
- Protein: Swap out the chicken for shrimp or tofu for a vegetarian option.
- Vegetables: Add in seasonal vegetables like spinach, carrots, or mushrooms for extra nutrition and texture.
- Spices: Increase or decrease the amount of red curry paste according to your spice tolerance; add lime zest for an additional citrus kick.
Cooking Notes
- This recipe can easily be made in advance and stored in the refrigerator for up to 3 days; just reheat before serving.
- If preparing for a large group, consider doubling the recipe for a crowd-pleasing potluck dish.
Serving Suggestions
- Pair your Thai Red Curry Noodle Soup with fresh spring rolls or a crisp green salad for a balanced meal.
- Serve with lime wedges on the side for an extra zest and garnish with additional herbs.
Tips
- Always taste your soup before serving to adjust the seasoning as needed; every batch can differ!
- Consider using leftover rotisserie chicken to speed up the cooking process if you’re short on time.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 32g
- Sodium: 850mg
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth for a completely vegetarian version.
Can I freeze the Thai Red Curry Noodle Soup?
Yes, this soup freezes well. Just ensure that the noodles are added fresh when reheating, as they can become mushy once frozen.
How can I make this soup spicier?
To add more heat, increase the amount of red curry paste, or add sliced fresh chili peppers when cooking.
What can I serve on the side?
Fresh spring rolls, rice crackers, or a light salad complement the richness of the soup perfectly.
Conclusion
In conclusion, this Thai Red Curry Noodle Soup is your ticket to comfort food heaven. Its creamy texture combined with a punch of flavor makes it a favorite among soup lovers. The recipe’s simplicity allows you to embrace the culinary arts without any fuss, making it perfect for both weeknight dinners and special occasions. So, gather your ingredients, grab your loved ones, and delight in a bowl of this vibrant soup. Don’t hesitate to comment with your experience or share this recipe with others who love to explore the world of flavors!
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Thai Red Curry Noodle Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Thai Red Curry Noodle Soup is a flavorful blend packed with protein and vibrant vegetables, perfect for quick weeknight dinners!
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 chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Instructions
- Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with kosher salt and freshly ground black pepper for an extra flavor boost. Once the oil is heated, add the seasoned chicken to the pot. Sear the chicken for about 2-3 minutes until it develops a golden brown color. Once done, remove the chicken from the pot and set it aside — this will keep it tender and juicy.
- In the same pot, toss in the minced garlic, diced bell pepper, and onion. Cook these ingredients, stirring occasionally, until they become tender, which should take about 3-4 minutes. This step is crucial as it builds the foundation for the soup’s flavor profile. The aroma will fill your kitchen, hinting at all the deliciousness to come!
- Next, stir in the red curry paste and freshly grated ginger. Cooking these ingredients for about a minute will release their fragrant oils, making your kitchen smell inviting. The red curry paste is the highlight of the dish, so don’t skimp on it!
- Now it’s time to add the low-sodium chicken broth and the can of coconut milk to the pot. Use a wooden spoon to scrape any browned bits from the bottom, adding depth to the flavors. This combination of broth and coconut milk forms the soul of your soup.
- Return the seared chicken to the pot. Turn up the heat and bring your soup to a boil. Once it reaches a boiling point, reduce the heat to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld beautifully.
- As the soup simmers, add the rice noodles, fish sauce, and brown sugar. Cook everything together until the noodles become tender, usually about 5 minutes. The noodles will soak up the soup’s flavors, bringing their own texture to the dish.
- After removing the pot from the heat, stir in the green onions, fresh cilantro, basil, and freshly squeezed lime juice. These fresh herbs brighten the dish and take it to a whole new level. Remember to season with more salt and pepper as needed for your personal taste before serving.
Notes
This recipe can easily be made in advance and stored in the refrigerator for up to 3 days; just reheat before serving. If preparing for a large group, consider doubling the recipe for a crowd-pleasing potluck dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 32 g