Thai Red Curry Noodle Soup with Chicken


Thai Red Curry Noodle Soup with Chicken

Thai Red Curry Noodle Soup with Chicken is a delicious and flavorful dish that combines the rich and spicy flavors of Thai red curry paste with tender chicken and rice noodles. Here’s a simple recipe to help you make this delightful soup:


– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons Thai red curry paste
– 1 can (14 ounces) coconut milk
– 4 cups chicken broth
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 cup sliced mushrooms
– 1 cup sliced bell peppers
– 1 cup chopped bok choy or spinach
– 2 cups cooked chicken breast, shredded
– 8 ounces rice noodles, cooked according to package instructions
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving


1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, and sautΓ© for about a minute until fragrant.
2. Add the Thai red curry paste to the pot and stir-fry for another minute to release its flavors.
3. Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a simmer.
4. Add the sliced mushrooms, bell peppers, and bok choy (or spinach) to the pot. Let it cook for about 5 minutes until the vegetables are tender.
5. Stir in the shredded chicken and cooked rice noodles. Cook for an additional 2-3 minutes until the chicken is heated through.
6. Taste the soup and adjust the seasoning if needed by adding more fish sauce, soy sauce, or brown sugar according to your preference.
7. Once the soup is ready, remove it from the heat. Ladle the soup into bowls and garnish with fresh cilantro leaves.
8. Serve the Thai Red Curry Noodle Soup with Chicken hot, along with lime wedges on the side for squeezing over the soup.

Enjoy your delicious Thai Red Curry Noodle Soup with Chicken!


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