Thai red curry noodle soup is a bowl of pure comfort, bursting with rich, creamy flavors and spicy undertones. This hearty dish combines tender chicken, silky rice noodles, and a fragrant red curry broth that’s packed with fresh herbs and citrusy lime juice. It’s the perfect meal for when you’re craving something vibrant and warming. Here’s how to make the best damn Thai red curry noodle soup step by step.
1. Best Damn Thai Red Curry Noodle Soup Recipe
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
Prepare the Chicken
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken chunks and season with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the pot and set aside.
Sauté Aromatics and Vegetables
In the same pot, add the minced garlic, diced red bell pepper, and onion. Sauté for 3–4 minutes, stirring often, until the vegetables are softened and fragrant.
Add Red Curry Paste and Ginger
Stir in the red curry paste and freshly grated ginger. Cook for 1–2 minutes, allowing the curry paste to bloom and release its flavors.
Build the Broth
Pour in the chicken broth and coconut milk. Stir to combine. Bring the mixture to a simmer over medium-high heat.
Cook the Noodles
Add the rice noodles directly into the broth. Let them cook for 5–7 minutes, or until they’re tender. Stir occasionally to prevent the noodles from sticking.
Season the Soup
Stir in the fish sauce, brown sugar, and cooked chicken. Let everything simmer for an additional 3–4 minutes to meld the flavors.
Finish with Fresh Herbs and Lime Juice
Turn off the heat and stir in the lime juice, green onions, cilantro, and basil. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Serve
Ladle the soup into bowls and garnish with extra cilantro, basil, or lime wedges if desired. Serve immediately and enjoy the best damn Thai red curry noodle soup.
2. Tips For Perfect Thai Red Curry Noodle Soup
Bloom the Curry Paste
Cooking the curry paste in oil before adding liquids intensifies its flavor. This step allows the spices and aromatics in the paste to release their full potential.
Use Fresh Herbs
Fresh cilantro and basil add brightness and balance to the soup. Dried herbs won’t give the same fresh and vibrant touch, so it’s worth using fresh ones.
Don’t Overcook the Noodles
Rice noodles cook quickly and can become mushy if left in the broth too long. Add them toward the end of cooking and serve the soup promptly.
Balance the Flavors
Thai cuisine is all about balance. Taste your broth and adjust as needed. If it’s too spicy, add a little more coconut milk or sugar. If it feels too sweet, add an extra splash of lime juice or fish sauce for acidity and saltiness.
Customize the Vegetables
While the recipe uses red bell pepper and onion, you can add other vegetables like mushrooms, spinach, baby bok choy, or zucchini for more variety.
3. Frequently Asked Questions
What Type of Noodles Should I Use?
Rice noodles are the best choice for Thai red curry noodle soup. They’re light, soak up the curry broth beautifully, and stay gluten-free. You can use thin vermicelli-style rice noodles or wider flat noodles, depending on your preference.
How Spicy Is Thai Red Curry Paste?
Thai red curry paste has a moderate level of heat, but the spiciness can vary by brand. If you’re sensitive to spice, start with 2 tablespoons instead of 3 and adjust to taste. Adding extra coconut milk can also help mellow the heat.
Where Can I Buy Thai Red Curry Paste?
Thai red curry paste is available in the international aisle of most grocery stores or at Asian markets. Popular brands include Mae Ploy and Thai Kitchen. It’s also available online.
Can I Make It Ahead of Time?
Yes, you can make the soup ahead of time, but it’s best to cook the noodles separately and add them when reheating. This prevents the noodles from becoming overly soft or absorbing too much broth.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for 1-2 days, separating the rice noodles from the broth. For best results, reheat the soup gently on the stovetop.
Thai red curry noodle soup is a flavorful, satisfying meal that’s surprisingly simple to make. With its rich, creamy broth and bold flavors, this dish is guaranteed to become a favorite in your household. Serve it fresh, customize it with your favorite vegetables, and savor every spoonful of this comforting soup.
