Thai Red Curry Noodle Soup
This Thai Red Curry Noodle Soup is a vibrant and aromatic dish that combines the bold flavors of red curry paste, coconut milk, and fresh herbs with tender chicken and rice noodles.
The soup is enriched with garlic, ginger, and a medley of vegetables like red bell pepper and onion, creating a wholesome and satisfying meal.
Finished with a hint of fish sauce, brown sugar, and a squeeze of lime juice, it strikes a perfect balance of sweet, savory, and tangy notes. Garnished with green onions, cilantro, and basil, this soup is not only delicious but also visually appealing, making it a delightful choice for any occasion.
Why You’ll Love This Recipe:
Rich and Aromatic Flavors: The soup is infused with the rich and aromatic flavors of red curry paste, coconut milk, and fresh ginger, which create a deliciously fragrant and flavorful broth that captivates the senses.
Comforting and Satisfying: With its creamy texture and hearty ingredients, this soup provides a comforting and satisfying meal. The combination of tender chicken, vibrant vegetables, and soft rice noodles makes it a complete dish that’s perfect for warming up on a chilly day.
Balanced Taste Experience: The soup achieves a perfect balance of spicy, sweet, salty, and tangy elements. The red curry paste provides a gentle heat, while the coconut milk and brown sugar add sweetness. The fish sauce introduces a savory depth, and the lime juice offers a refreshing tang.
Fresh and Herby Finish: The addition of fresh herbs like cilantro and basil gives the soup a bright and herby finish, enhancing its freshness and adding a burst of color and flavor to every bowl.
Versatile and Adaptable: This recipe is versatile, allowing for customization based on personal preferences or dietary needs. You can easily swap the chicken for tofu or shrimp, add more vegetables, or adjust the level of spice to suit your taste.
Key Ingredients:
Red Curry Paste: This is the heart of the dish, providing the soup with its signature aromatic spice and a beautiful red hue. It’s a blend of chili peppers, lemongrass, and other spices that contribute depth and warmth to the broth.
Coconut Milk: Coconut milk adds a creamy richness to the soup, balancing the heat of the curry paste with its smooth, sweet flavor. This ingredient is essential for achieving the characteristic Thai curry texture and taste.
Chicken Breasts: Boneless, skinless chicken breasts are used for their lean protein content. They absorb the flavors of the broth, becoming tender and flavorful as they cook.
Rice Noodles: These noodles provide a soft and chewy texture that complements the rich broth, making the soup hearty and satisfying. They are a staple in many Asian dishes and are perfect for soaking up the flavorful soup base.
Fresh Herbs: Cilantro and basil leaves are added at the end to bring freshness and a burst of herbal flavor. They enhance the overall aroma and add vibrant color to the finished dish.
Fish Sauce: A traditional Thai ingredient, fish sauce adds a deep umami flavor, enhancing the savory elements of the soup and tying the flavors together harmoniously.
Lime Juice: Freshly squeezed lime juice provides a tangy contrast that brightens the dish and enhances all the other flavors, making each bite more refreshing and well-rounded.
Thai Red Curry Noodle Soup
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:
Sauté the Chicken:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken pieces with kosher salt and freshly ground black pepper. Add the chicken to the stockpot and sauté until golden brown, about 2-3 minutes. Remove the chicken and set aside.
Cook the Vegetables:
In the same pot, add the minced garlic, diced red bell pepper, and onion. Cook while stirring occasionally until the vegetables are tender, about 3-4 minutes.
Incorporate Aromatics:
Stir in the red curry paste and grated ginger. Cook for about 1 minute until they release their fragrance.
Build the Broth:
Pour in the low sodium chicken broth and coconut milk, ensuring to scrape any browned bits from the bottom of the pot for added flavor.
Simmer the Soup:
Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the flavors meld and the soup reduces slightly, about 10 minutes.
Cook the Noodles:
Add the rice noodles, fish sauce, and brown sugar to the pot.
Cook until the noodles are tender, about 5 minutes, stirring occasionally.
Add Fresh Ingredients:
Remove the pot from heat.
Stir in the thinly sliced green onions, chopped cilantro, basil leaves, and freshly squeezed lime juice.
Adjust the seasoning with additional salt and pepper to taste.
Serve the Soup:
Ladle the soup into bowls and serve immediately, perhaps garnished with extra herbs or lime wedges for added zest.
Notes:
Chicken Preparation:
Cut boneless, skinless chicken breasts into 1/2-inch chunks for quick and even cooking.
Seasoning:
Season chicken with salt and pepper before browning in olive oil. This enhances the flavor of the chicken and the overall soup.
Aromatics:
Garlic, red bell pepper, and onion add depth of flavor and texture to the soup. Cook until tender to release their flavors.
Red Curry Paste and Ginger:
Stir in red curry paste and freshly grated ginger until fragrant. This step intensifies the curry flavor and aroma.
Broth and Coconut Milk:
Combine low sodium chicken broth and coconut milk to create the soup base. Scrape any browned bits from the bottom of the pot for added flavor.
Cooking Chicken:
Add browned chicken back into the pot and simmer until fully cooked, allowing the flavors to meld together for about 10 minutes.
Adding Rice Noodles:
Stir in delicate rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, approximately 5 minutes.
Finishing Touches:
Remove from heat and stir in green onions, chopped fresh cilantro, basil, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
Serving:
Serve immediately to enjoy the soup at its freshest and most flavorful state.
Variations:
Customize the soup by adjusting the level of spice with more or less red curry paste. You can also add vegetables like sliced mushrooms or baby corn for additional texture and flavor.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the noodles.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 500 | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Carbohydrates: 40g | Dietary Fiber: 4g | Sugars: 6g | Sodium: 800mg
Frequently Asked Questions:
Can I use a different protein instead of chicken?
Yes, you can substitute chicken with tofu, shrimp, or beef based on your preference.
Is there a substitute for red curry paste if I want to make it milder?
You can use yellow or green curry paste for a milder flavor, adjusting the quantity according to your spice preference.
Can I use regular coconut milk instead of low sodium?
Yes, you can use regular coconut milk, but be mindful of the overall sodium content in your dish.
How can I make this soup vegetarian?
Replace chicken broth with vegetable broth and use tofu or additional vegetables instead of chicken.
Can I prepare the soup in advance?
The soup can be made ahead, but add noodles just before serving to prevent them from becoming too soft.
What other vegetables work well in this soup?
Broccoli, bok choy, or snap peas are excellent additions that complement the flavors.
Is it necessary to use rice noodles, or can I use another type of noodle?
You can use other noodles, such as egg noodles or soba noodles, based on your preference.
Can I omit fish sauce from the recipe?
Yes, you can omit fish sauce, but it adds a distinctive flavor; consider using soy sauce as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove.
Can I freeze Thai Red Curry Noodle Soup?
Freezing may affect the texture of noodles, but you can freeze the broth and vegetables separately and add fresh noodles when reheating.