Thai Red Curry Noodle Soup (Print Version)

Tender chicken and rice noodles simmered in a creamy, spicy Thai red curry coconut broth with fresh veggies.

# What You'll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 7 oz dried rice noodles (medium width)

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup shiitake mushrooms, sliced
05 - 3.5 oz baby spinach
06 - 1 small carrot, julienned
07 - 2 spring onions, sliced

→ Broth & Flavourings

08 - 2 tbsp vegetable oil
09 - 3 tbsp Thai red curry paste
10 - 1 tbsp fresh ginger, grated
11 - 2 garlic cloves, minced
12 - 14 oz coconut milk (full fat)
13 - 3 cups chicken broth
14 - 2 tbsp fish sauce
15 - 1 tbsp soy sauce (use gluten-free if needed)
16 - 1 tsp brown sugar
17 - Juice of 1 lime

→ Garnishes

18 - Fresh cilantro leaves
19 - Lime wedges
20 - Sliced red chili (optional)

# Directions:

01 - Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
02 - Heat the vegetable oil in a large pot over medium heat. Add the ginger and garlic; sauté for 1 minute until fragrant.
03 - Stir in the Thai red curry paste and cook for another minute to develop the flavors.
04 - Add the chicken slices and cook, stirring, until just opaque on the outside, about 2–3 minutes.
05 - Pour in the coconut milk and chicken broth. Bring to a gentle boil.
06 - Add the fish sauce, soy sauce, and brown sugar. Reduce heat and simmer for 7–10 minutes until the chicken is cooked through.
07 - Add the mushrooms, bell pepper, and carrot. Simmer for 3–4 minutes until vegetables are just tender.
08 - Stir in the baby spinach and spring onions; cook until wilted, about 1 minute.
09 - Add lime juice. Taste and adjust seasoning as needed.
10 - Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with cilantro, lime wedges, and sliced red chili, if desired.

# Expert Tips:

01 -
  • The broth comes together in one pot and tastes like it simmered for hours
  • You can customize the spice level and vegetables based on what's in your fridge
  • Leftovers actually taste better the next day when the flavors have time to become best friends
02 -
  • Fish sauce smells intense in the bottle but transforms into something magical in the soup so trust the process
  • Coconut milk can separate if you boil it too hard so keep that simmer gentle
  • Rice noodles continue soaking up broth so if meal prepping keep them separate
03 -
  • Prep all ingredients before starting because once you hit the stove things move fast
  • Toast your curry paste in the hot oil for thirty seconds before adding anything else to unlock deeper flavor
  • Let everyone garnish their own bowls so they can control their heat level and favorite toppings

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