Thai Red Curry Noodle Soup (Printable)
A vibrant Thai dish featuring grilled chicken, creamy coconut broth, rice noodles, and aromatic herbs.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon lime juice
→ Soup Base
06 - 1 tablespoon vegetable oil
07 - 3 tablespoons Thai red curry paste
08 - 1 small onion, thinly sliced
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 4 cups chicken broth
12 - 1 can (13.5 fl oz) coconut milk
13 - 1 tablespoon fish sauce
14 - 2 teaspoons brown sugar
15 - 1 red bell pepper, thinly sliced
16 - 1 carrot, julienned
17 - 7 ounces rice noodles
→ Garnish
18 - 2 spring onions, thinly sliced
19 - 1/2 cup fresh cilantro leaves
20 - 1 lime, cut into wedges
21 - 1 fresh red chili, sliced (optional)
# How to Prepare:
01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with vegetable oil and season with salt, black pepper, and lime juice. Grill chicken for 5 to 6 minutes per side until cooked through and charred. Allow to rest, then slice thinly.
02 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add sliced onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and grated ginger; cook for an additional 1 minute.
03 - Incorporate Thai red curry paste into the aromatics and cook for 1 to 2 minutes until fragrant.
04 - Pour in chicken broth and coconut milk, stirring to combine. Add fish sauce and brown sugar, then bring mixture to a gentle simmer.
05 - Add sliced red bell pepper and julienned carrot. Simmer for 5 minutes until vegetables are tender yet crisp.
06 - Cook rice noodles according to package instructions. Drain and set aside.
07 - Divide cooked rice noodles evenly among serving bowls. Ladle hot soup and vegetables over the noodles. Top with sliced grilled chicken.
08 - Garnish bowls with sliced spring onions, fresh cilantro leaves, lime wedges, and optional sliced red chili. Serve immediately.
# Expert Advice:
01 -
- One pot becomes a complete meal with protein, vegetables, and noodles all singing together.
- The grilled chicken adds a smoky contrast that keeps the creamy broth from feeling heavy.
- Fish sauce and lime juice create a balance that makes you taste it again and again.
02 -
- If you skip resting the grilled chicken, it will be tough; two minutes of peace makes all the difference.
- Coconut milk can break if you boil it aggressively, so keep the heat gentle once it's in the pot.
- Taste the broth before serving and adjust with more lime, fish sauce, or a pinch of sugar—this is your moment to make it yours.
03 -
- Make extra curry paste blobs and freeze them in ice cube trays; one cube becomes the fastest weeknight soup when you're tired and hungry.
- Save the chicken grilling for when guests arrive—the smell is worth the theater, and you'll grill while they settle in.