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Thai Red Curry Noodle Soup


1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

Kosher salt and freshly ground black pepper, to taste

3 garlic cloves, minced

1 red bell pepper, diced

1 onion, diced

3 tablespoons red curry paste

1 tablespoon freshly grated ginger

6 cups low sodium chicken broth

1 (13.5-ounce) can coconut milk

1/2 (8-ounce) package rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

3 green onions, thinly sliced

1/2 cup chopped fresh cilantro leaves

1/4 cup chopped fresh basil leaves

2 tablespoons freshly squeezed lime juice


Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry paste and ginger until fragrant, about 1 minute.

Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve immediately.


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