Easy Chicken Thai Red Curry Noodle Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
