Thai-inspired Red Curry Chicken Noodle Soup is a delicious and comforting dish. It combines tender chicken, fresh veggies, and noodles in a creamy, spicy coconut broth. This soup is perfect for a cozy dinner or when you want to impress your family and friends with something special.

Why Make This Recipe

This recipe is a great choice because it is easy to make and packed with flavor. The red curry paste gives it a nice kick, while the coconut milk adds creaminess. Plus, you can customize it with your favorite vegetables!

How to Make Thai-inspired Red Curry Chicken Noodle Soup

Ingredients

1 lb chicken breast, thinly sliced
1 can (13.5 oz) coconut milk
4 cups chicken broth
2 tbsp red curry paste
Juice of 1 lime
1 bell pepper, sliced
1 zucchini, sliced
2 carrots, sliced
1 onion, chopped
8 oz rice noodles (or any preferred noodles)
2 tbsp fish sauce (optional)
Fresh cilantro, for garnish
Salt and pepper to taste

Directions

In a large pot, heat a bit of oil over medium heat. Add the onions and cook until translucent.
Add the sliced chicken breast to the pot and cook until browned.
Stir in the red curry paste and cook for another minute until fragrant.
Pour in the chicken broth and coconut milk, mixing well.
Add the bell pepper, zucchini, carrots, and fish sauce (if using). Bring the soup to a boil.
Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are tender.
Meanwhile, prepare the rice noodles according to package instructions, then drain.
Stir in the lime juice and season with salt and pepper to taste.
Serve the soup over the cooked rice noodles and garnish with fresh cilantro.

How to Serve Thai-inspired Red Curry Chicken Noodle Soup

Serve the soup hot in bowls. Make sure to add the cooked noodles first and then pour the soup over them. Top with fresh cilantro for a burst of flavor.

How to Store Thai-inspired Red Curry Chicken Noodle Soup

You can store the soup in an airtight container in the fridge for up to 3 days. If you need to store it longer, freeze the soup without noodles for up to 2 months. When ready to eat, thaw and reheat before adding freshly cooked noodles.

Tips to Make Thai-inspired Red Curry Chicken Noodle Soup

Make sure to slice the vegetables thinly so they cook quickly.
Adjust the amount of red curry paste to make the soup spicier or milder, depending on your taste.
Don’t overcook the noodles; they should be added just before serving for the best texture.

Variation (If Any)

Feel free to add your favorite vegetables like mushrooms or spinach. You can also replace chicken with shrimp or tofu for a different protein.

FAQs

Can I use other types of noodles?
Yes, you can use any noodles you like! Rice noodles, egg noodles, or even whole grain pasta work well.

Is it possible to make this soup vegetarian?
Absolutely! Replace chicken with tofu and use vegetable broth instead of chicken broth.

Can I make this soup ahead of time?
Yes, you can make the soup ahead, but it’s best to add the noodles just before serving to keep them from getting soggy.