Thai Red Curry Chicken Soup

Original Post: https://www.evolvingtable.com/thai-red-curry-chicken-soup/

5 from 1 vote

Thai Red Curry Chicken Soup

This Thai Red Curry Chicken Soup is the ultimate fusion of cozy chicken noodle soup and spicy Thai curry flavors. Bursting with tender chicken, vibrant veggies, creamy coconut broth, and just the right amount of heat, it’s the kind of dish that feels like a takeout indulgence—but is made right at home, in one pot, and in just 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Asian, Thai

Servings: servings

Author: London Brazil

Ingredients

1 ½ pounds boneless, skinless chicken breasts cut into 1-inch cubes
2 teaspoons salt divided
½ teaspoon black pepper
3 tablespoons avocado oil divided
1 small sweet onion finely diced
1 red bell pepper seeded and sliced
3 medium carrots peeled and thinly sliced
1 cup sliced mushrooms
4 garlic cloves finely minced
1 teaspoon finely minced fresh ginger
4 tablespoons red curry paste
2 (13.5-ounce) (13.5-ounce) cans full-fat coconut milk
4 cups chicken broth
1 teaspoon sugar
6 ounces rice noodles
1 tablespoon fish sauce or tamari
¼ cup lime juice from 2-3 limes, plus more for serving

For Serving (Optional)

Green onions green and white parts, thinly sliced
Fresh cilantro chopped
Thai basil thinly sliced

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Instructions

Sprinkle chicken all over with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of the avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally. Meanwhile, line a plate with a paper towel. Once chicken is lightly golden, transfer it to the plate to drain.
1 ½ pounds boneless, skinless chicken breasts
Add the remaining 1 tablespoon of avocado oil to the pot. Add the onion, bell pepper, carrots, and mushrooms. Cook for 4-5 minutes, or until the vegetables begin to soften.
1 small sweet onion, 1 red bell pepper, 3 medium carrots, 1 cup sliced mushrooms
Stir in the garlic, ginger, and red curry paste. Cook for 30-60 seconds, or until fragrant. Pour in the coconut milk, chicken broth, 1 teaspoon salt, and sugar, stirring to combine.
4 garlic cloves, 1 teaspoon finely minced fresh ginger, 4 tablespoons red curry paste, 2 (13.5-ounce) (13.5-ounce) cans full-fat coconut milk, 4 cups chicken broth, 1 teaspoon sugar
Return the chicken to the pot and add the rice noodles. Stir gently to separate the noodles and prevent clumping. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and the noodles are cooked through.
6 ounces rice noodles
Remove the pot from the heat and stir in the fish sauce (or tamari) and lime juice.
1 tablespoon fish sauce, ¼ cup lime juice
Serve the soup with green onions, cilantro, Thai basil, and additional lime wedges, if desired.
Green onions, Fresh cilantro, Thai basil

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Notes

Fresh Herbs: While optional, fresh herbs like cilantro, Thai basil, and green onions elevate the dish with vibrant, fresh flavors. Use as much or as little as you prefer to suit your taste.
Curry Paste: Red curry paste adds a bold, spicy kick, typically around a 3-4 out of 5 on the spice scale. For a milder flavor, substitute some or all of the red curry paste with yellow curry paste, or reduce the amount by 1 tablespoon. If you enjoy more heat, swap in some green curry paste for an extra spicy twist.
Coconut Milk: For the perfect balance of creaminess and lightness, use one can of full-fat coconut milk and one can of lite coconut milk. This combination keeps the soup rich and velvety without being overly heavy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens too much.

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