Red Curry Noodle Soup

Dive into the vibrant flavors of this Red Curry Noodle Soup, a comforting dish that brings warmth and spice to your table. Tender chicken pieces are simmered in a rich coconut broth, infused with aromatic red curry paste and fresh vegetables.

Finished with delicate rice noodles and a sprinkle of herbs, this easy-to-make soup is perfect for cozy evenings or impressing guests. Get ready to savor a bowlful of deliciousness!

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 olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook until golden brown, about 2-3 minutes; remove and set aside.

Add minced garlic, diced bell pepper, and chopped onion to the pot. Cook while stirring occasionally until the vegetables are tender, about 3-4 minutes.

Incorporate the red curry paste and grated ginger, stirring for about 1 minute until fragrant.

Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.

Mix in the rice noodles, fish sauce, and brown sugar, cooking until the noodles are tender, about 5 minutes.

Remove from heat and stir in the green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.

Serve immediately and enjoy this delightful bowl of Red Curry Noodle Soup!

Notes:

Chicken Options: You can substitute boneless, skinless chicken breasts with thighs for a juicier texture. If you prefer a vegetarian version, tofu or chickpeas work well too.

Curry Paste: Adjust the amount of red curry paste to suit your spice tolerance. You can start with less and add more as needed.

Vegetable Variations: Feel free to add other vegetables like carrots, snap peas, or spinach for added nutrition and flavor.

Rice Noodles: Soak or cook the rice noodles according to package instructions before adding them to the soup. They can become mushy if overcooked.

Fresh Herbs: Fresh cilantro and basil enhance the flavor, but you can also try Thai basil for a more authentic taste.

Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently, adding a little extra broth if needed, as the noodles may absorb some liquid.

Serving Suggestions: Serve with lime wedges for an extra burst of flavor, and consider adding sliced chilies for heat.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup in advance?

Yes, you can prepare the soup in advance.

However, it’s best to cook the noodles separately and add them just before serving to prevent them from becoming mushy.

The soup can be stored in the refrigerator for up to 3 days.

What can I substitute for coconut milk?

If you want a lighter option, you can use unsweetened almond milk or cashew milk, though this will alter the flavor and creaminess.

For a richer taste, you could also use heavy cream, but that will increase the calorie content.

Is this soup spicy?

The spice level depends on the amount of red curry paste you use.

Start with a smaller amount if you’re sensitive to spice, and adjust according to your preference.

You can also serve it with lime wedges or yogurt to balance the heat.

Can I add more vegetables?

Absolutely! Feel free to add vegetables like carrots, broccoli, snap peas, or spinach to increase the nutritional value and add more flavor.

Just make sure to adjust the cooking time so everything is tender.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

If you want to freeze it, consider freezing the broth and noodles separately to maintain the best texture when reheating.

The soup can be frozen for up to 3 months.

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking.

You can also add the frozen chicken directly to the pot and cook it longer, but be sure it reaches a safe internal temperature of 165°F (75°C).

What type of rice noodles should I use?

You can use any thin rice noodles, such as rice vermicelli or flat rice noodles.

Just be sure to follow the package instructions for cooking times, as they can vary.

How can I make this dish vegetarian or vegan?

To make the soup vegetarian or vegan, substitute the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth.

Ensure that the fish sauce is replaced with a vegan alternative, or simply omit it.

What if I can’t find red curry paste?

If red curry paste isn’t available, you can use green or yellow curry paste as a substitute, though the flavor profile will differ slightly.

Alternatively, you can make a homemade version using spices like coriander, cumin, turmeric, and red chili flakes.

Can I adjust the thickness of the soup?

Yes, if you prefer a thicker soup, you can reduce the broth by simmering it longer.

If it’s too thick, simply add more chicken broth or water to reach your desired consistency.

Adjust the seasoning as needed after adding more liquid.