Thai Red Curry Noodle Soup

A delightful and comforting dish combining creamy coconut milk, aromatic red curry paste, tender chicken, fresh vegetables, and rice noodles, perfect for any night.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
4 cups chicken broth
8 oz rice noodles
1 lb chicken breast, sliced
1 cup broccoli florets
2 tablespoons fish sauce
1 tablespoon lime juice
to taste Fresh basil leaves for garnish Use for serving

Method

Preparation

In a large pot, heat a little oil over medium heat and cook the red curry paste for 1-2 minutes until fragrant.

Building the Soup

Add the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
Add the chicken breast slices and cook until they are no longer pink, about 5-7 minutes.

Final Steps

Stir in the rice noodles, broccoli, and red bell pepper. Cook according to the noodle package instructions, usually about 5 minutes.
Season with fish sauce and lime juice to taste.
Serve hot, garnished with fresh basil leaves.

Notes

For storage, keep soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup before adding noodles. To enjoy again, thaw overnight and reheat, adding fresh noodles at the end.