Easy Chicken Thai Red Curry Noodle Soup Recipe

Introduction

This Easy Chicken Thai Noodle Soup with Red Curry is a comforting and flavorful dish perfect for any day. Combining tender chicken, fragrant herbs, and a creamy coconut broth with a spicy kick, it’s a quick way to enjoy authentic Thai flavors at home.

Ingredients

• 3 cloves garlic (minced)
• 1-inch piece of ginger (minced)
• 250 g boneless skinless chicken (diced)
• 1 red onion (thinly sliced)
• 1 yellow pepper (thinly sliced)
• 4 tablespoons Thai red curry paste
• 200 g tin sweet corn or frozen
• 400 ml coconut milk
• 400 ml chicken stock (using a stock cube or fresh)
• 300 g dried rice noodles
• 2 tablespoons soy sauce
• 2 tablespoons honey
• Juice of 1 lime
• 1 bunch coriander (chopped)
• 1 bunch basil (chopped)

Instructions

1. Step 1: Heat some oil in a pan and brown the diced chicken. Remove the chicken pieces and set aside.
2. Step 2: In the same pan, gently brown the minced ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
3. Step 3: Add the red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of the cooked onion for garnish.
4. Step 4: Stir in the yellow pepper, sweet corn, and Thai red curry paste, mixing well to combine.
5. Step 5: Return the browned chicken to the pan, then pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
6. Step 6: Add the dried rice noodles and simmer until they are soft, about 5 minutes.
7. Step 7: Stir in the soy sauce, lime juice, honey, chopped coriander, and chopped basil for a fresh, fragrant finish.
8. Step 8: Serve the soup in bowls and garnish with the reserved red onion and extra chopped basil.

Tips & Variations

• For extra heat, add fresh sliced chili or a dash of chili flakes.
• Substitute chicken with tofu or prawns for a different protein option.
• Use fresh rice noodles if available for a better texture.
• Adjust the amount of red curry paste to control the spiciness.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the noodles, which can become mushy. For best texture, consider storing noodles separately and adding them when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of rice noodles?

Yes, regular pasta can be used, but rice noodles are traditional and lend a lighter texture that complements the soup’s flavors.

Is this soup spicy?

The soup has a mild to moderate spiciness depending on the amount of red curry paste used. You can adjust the spice level by using less curry paste or adding fresh chili to taste.

Easy Chicken Thai Red Curry Noodle Soup Recipe

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4.9 from 93 reviews

A vibrant and flavorful Easy Chicken Thai Noodle Soup with Red Curry, combining tender chicken, fragrant herbs, creamy coconut milk, and spicy red curry with comforting rice noodles. This quick and simple stovetop recipe brings authentic Thai flavors to your bowl in under 40 minutes.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

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Protein & Vegetables

• 3 cloves garlic (minced)
• 1-inch piece of ginger (minced)
• 250 g boneless skinless chicken (diced)
• 1 red onion (thinly sliced)
• 1 yellow pepper (thinly sliced)
• 200 g tin sweet corn or frozen

Liquids & Seasonings

• 4 tablespoons Thai red curry paste
• 400 ml coconut milk
• 400 ml chicken stock (using a stock cube or fresh)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• Juice of 1 lime

Other

• 300 g dried rice noodles
• 1 bunch coriander (chopped)
• 1 bunch basil (chopped)

Instructions

1. Brown the Chicken: Heat some oil in a pan over medium-high heat, then add the diced chicken and cook until golden brown on all sides. Remove the chicken pieces from the pan and set aside to keep warm.
2. Sauté Aromatics: Using the same pan and oil, gently cook the minced ginger and garlic until fragrant but not burnt. Add a splash of water to deglaze the pan, scraping up any browned bits stuck to the bottom to enhance flavor.
3. Cook Onion: Add the thinly sliced red onion to the pan and sauté for about 5 minutes until softened and translucent. Reserve a small amount of the cooked onion for later garnish.
4. Combine Vegetables and Curry Paste: Stir in the thinly sliced yellow pepper, sweet corn, and 4 tablespoons of Thai red curry paste. Mix well to coat the vegetables evenly with the curry paste.
5. Add Liquids: Return the browned chicken to the pan, then pour in the chicken stock and coconut milk. Bring the mixture to a rolling boil, then reduce the heat to a simmer to meld the flavors.
6. Cook Noodles: Add the dried rice noodles directly to the simmering soup and cook for about 5 minutes or until they become soft and tender.
7. Finish with Flavorings: Stir in 2 tablespoons each of soy sauce and honey, the juice of one lime, and the chopped coriander and basil. Mix thoroughly and adjust the seasoning if needed.
8. Serve: Ladle the soup into bowls and garnish with the reserved red onion slices and extra chopped basil for a fresh and colorful finish.

Notes

• Use gluten-free soy sauce if needed to keep the recipe gluten-free.
• Adjust the amount of Thai red curry paste to control the spice level.
• Fresh herbs like coriander and basil add authentic Thai freshness—don’t skip them.
• This soup can be made with leftover cooked chicken for faster preparation.
• Rice noodles cook very quickly; monitor closely to avoid overcooking and mushiness.

Keywords: Thai chicken noodle soup, red curry soup, coconut milk soup, Thai red curry, easy Thai recipe, chicken noodle soup