Thai red curry noodle soup (Printable)
Bold Thai red curry broth with grilled chicken, coconut milk, rice noodles, and fresh herbs.
# Ingredient List:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground 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 medium 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)
# Directions:
01 - Preheat grill or grill pan over medium-high heat. Brush chicken breasts with vegetable oil and season with salt, black pepper, and lime juice. Grill for 5 to 6 minutes per side until cooked through and charred. Let rest, then slice thinly.
02 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add sliced onion and sauté until softened, about 2 to 3 minutes. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add Thai red curry paste to the pot and cook for 1 to 2 minutes, stirring frequently, until aromatic.
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 - Incorporate sliced red bell pepper and julienned carrot. Simmer for 5 minutes until vegetables are tender but still crisp.
06 - Prepare rice noodles according to package directions. Drain and set aside.
07 - Distribute cooked noodles evenly into serving bowls. Ladle hot soup with vegetables over the noodles. Arrange sliced grilled chicken on top.
08 - Finish with sliced spring onions, fresh cilantro leaves, lime wedges, and optional red chili slices. Serve immediately.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you spent all day simmering it.
- The grilled chicken adds a charred depth that makes this feel restaurant-worthy, not like you're just reheating leftovers.
- One pot for the soup means minimal cleanup, which means you can actually enjoy eating instead of drowning in dishes.
02 -
- Don't skip the resting period for grilled chicken—even five minutes lets the juices redistribute so it stays moist instead of becoming stringy.
- Taste the broth before serving and adjust seasoning; fish sauce can vary by brand, and you might need slightly more lime juice or a pinch more salt than you'd expect.
03 -
- Make the curry paste base ahead of time—it actually tastes better the next day once the flavors have had time to settle and deepen.
- If you don't have a grill, a hot cast-iron skillet will give you nearly identical results and a similarly beautiful crust on the chicken.