Thai-inspired Red Curry Noodle Soup with Chicken

This Thai-inspired Red Curry Noodle Soup with Chicken is a flavorful, comforting dish that combines the perfect balance of spicy, sweet, and tangy flavors. The creamy coconut milk, red curry paste, and fish sauce create a rich broth, while the tender chicken, vegetables, and rice noodles soak up all the delicious flavors. It’s an easy-to-make soup that comes together in just 30 minutes and is perfect for a cozy weeknight meal.

Why You’ll Love This Recipe

This soup is a delightful fusion of fresh vegetables, tender chicken, and gluten-free noodles, all simmered in a vibrant, fragrant broth. The red curry paste gives it the perfect amount of spice, while the coconut milk adds creaminess. A splash of lime juice and a sprinkle of fresh basil and peanuts take this dish to the next level. With its balance of sweet, salty, spicy, and creamy flavors, it’s a satisfying meal that’s sure to warm you up from the inside out.

Ingredients

• For the Soup:

  • 2 tbsp olive oil

  • 6 oz baby bell peppers (or 1 red bell pepper), thinly sliced

  • 1 large zucchini, sliced

  • 1 small yellow onion, chopped

  • 2 small carrots, peeled and chopped

  • 1 lb skinless boneless chicken breast (or tenderloins), thinly sliced

  • ½ tsp dried basil

  • 5 cloves garlic, minced

  • ¼ cup red curry paste

  • 14 oz unsweetened coconut milk (1 can)

  • 5 cups chicken broth

  • 2 tbsp fish sauce

  • 2 tbsp honey

  • 3 tbsp freshly squeezed lime juice

• For the Soup:

  • 6 oz gluten-free rice noodles (or gluten-free ramen noodles)

• For Garnish:

  • 1 small lime, thinly sliced

  • Fresh basil

  • ⅓ cup peanuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Veggies:

Heat olive oil in a large saucepan or soup pot over medium-high heat. Add the sliced bell peppers and zucchini, sprinkle with a pinch of salt, and cook for about 5 minutes until softened. Remove from the pan and set aside.

2. Cook Chicken & Vegetables:

In the same pan, add the chopped onions, carrots, and sliced chicken. Add another tablespoon of olive oil if needed. Sprinkle with dried basil and a pinch of salt, and cook for about 5 minutes, until the chicken is slightly browned.

3. Add Flavor:

Add the minced garlic and red curry paste. Stir well for about 1 minute to combine with the chicken and veggies, releasing the aromatic flavors.

4. Make the Broth:

Add the coconut milk, chicken broth, fish sauce, and honey. Stir well and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the chicken is fully cooked and the flavors are well combined.

5. Cook Noodles:

Add the rice noodles (or ramen noodles) to the pot and cook for about 5 minutes on low heat, or until the noodles are soft.

6. Adjust Seasonings:

Remove from heat and stir in 2 tbsp of lime juice (or more to taste). Taste the soup and adjust the seasonings, adding more fish sauce for saltiness or more honey for sweetness, if needed.

7. Finish & Serve:

Stir in the cooked bell peppers and zucchini. Serve the soup in individual bowls, topping each with a few lime slices, fresh basil, and a sprinkle of peanuts.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Calories per Serving: 533 kcal

Variations

• Add More Veggies: Feel free to add more vegetables like spinach, mushrooms, or bok choy for extra flavor and nutrition.

• Make It Spicier: For more heat, increase the amount of red curry paste or add sliced fresh chilies.

• Protein Options: Substitute the chicken with tofu, shrimp, or beef, depending on your preference.

• Noodle Options: If you’re not using gluten-free noodles, regular ramen noodles or egg noodles work just as well.

• Low-Carb Version: Use zucchini noodles or shirataki noodles as a low-carb alternative to rice noodles.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it over low heat on the stove, adding a splash of water or broth if it thickens too much. The soup can also be frozen for up to 3 months. Just make sure to leave out the noodles if you plan to freeze it, as they may become mushy when thawed.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. You can even make it the day before for the flavors to develop further.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free when using gluten-free rice noodles or ramen noodles. Always check the label of your noodles to ensure they are gluten-free.

Can I use a different type of curry paste?

You can substitute red curry paste with yellow or green curry paste, though it will change the flavor profile of the soup slightly. Red curry paste gives it a richer, more robust flavor.

Can I make this recipe without fish sauce?

If you don’t have fish sauce, you can substitute it with soy sauce or tamari for a vegetarian version, although the flavor will be slightly different.

How can I make this soup spicier?

Increase the amount of red curry paste or add fresh chopped chilies to the soup. You can also add a dash of hot sauce if you prefer more heat.

Conclusion

This Thai-inspired Red Curry Noodle Soup with Chicken is the perfect balance of spicy, sweet, and creamy, with rich coconut milk and tangy lime juice enhancing the flavors. The tender chicken, hearty vegetables, and rice noodles soak up the delicious broth, making each bite a comforting, flavorful experience. It’s an easy, vibrant dish that can be prepared quickly, making it perfect for a weeknight meal or a cozy dinner. Enjoy!

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