You won’t be going back to your regular chicken noodle anytime soon.
I think the last time I wrote about a soup I told you that it was my very favorite one, but the problem was that I hadn’t made this soup yet. And see, while this soup may not be the chicken noodle soup you’re used to, it is every bit as comforting and probably even more delicious. (Or at least I clearly think so.) It’s still full of slurpable, comforting noodles but it’s surrounded by a broth that’s both mildly sweet and spicy and chock full of nourishing veggies and hearty chicken. I’m not one for leftovers but I finished every last drop of this and since this makes a lot, that’s saying a lot.
This doesn’t need a long simmering time to come together so it’s pretty quick to make for such a nourishing soup. You just start by browning up some sliced chicken breast before sauteeing some carrot, onion, bell pepper, and garlic. Once those have softened, you’ll stir in red curry paste and grated ginger, along with some coconut milk and chicken broth. Don’t have curry paste on hand? It’s worth picking some up to try out this recipe – it’s versatile and keeps for a long time.
You’ll bring that all to a simmer and about ten minutes in you’ll stir in rice noodles and a touch of brown sugar and fish sauce. I like more of a rice stick noodle here, but you could use a rice vermicelli or a wider flat noodle – pretty much anything you can find on the Asian food aisle of the grocery store. The fish sauce gives this a traditional Thai flavor but if you don’t have any or would rather skip it, soy sauce makes a great substitute.
This is Thai-inspired more than it is totally traditional but it doesn’t make me love the flavors here any less. I’ve always been a big red curry fan and having it in slurpable soup form with plenty of chewy rice noodles is an ideal situation. (Especially with a little squeeze of lime.)
Thai Red Curry Noodle Soup
10m prep time
35m cook time
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, chopped into 1-inch pieces
- 1 red bell pepper, seeded and diced
- 1-2 small carrots, peeled and diced
- 1 white onion, halved and sliced
- 4 cloves garlic, minced
- 3 tablespoons red curry paste
- 1 tablespoon ginger, freshly grated
- 6 cups chicken broth
- 1 (14 oz) can coconut milk
- 4 oz rice noodles (1/2 package)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- Lime juice, freshly squeezed, to taste
- Kosher salt and freshly ground black pepper, to taste
- In a large stockpot over medium heat, heat olive oil. Season chicken with salt and pepper and cook until golden, 2-3 minutes per side. Remove and set aside.
- Add onion, bell pepper, and carrots and cook, stirring occasionally, until tender, 4-5 minutes. Add garlic and cook 1 minute more.
- Stir in curry paste and ginger and cook until fragrant, 1 minute more.
- Add chicken broth and coconut milk, scraping up any bits from bottom of pot. Add chicken back to pot. Bring to a boil, reduce heat, and cook, stirring occasionally, about 10 minutes.
- Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
- Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice. Enjoy!