Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup is a warm and flavorful dish that combines tender chicken, creamy coconut milk, and vibrant vegetables. This soup is not only comforting but also quick to prepare, making it a favorite for busy weeknights. With the perfect balance of spice, creaminess, and freshness, it brings a taste of Thailand right to your kitchen.
Why Make This Recipe
This recipe for Thai Red Curry Noodle Soup is perfect for anyone looking to bring a little excitement to their meals. It is simple enough for cooking beginners and hearty enough to satisfy your hunger. The combination of protein, veggies, and rice noodles makes it a balanced dish. Plus, it’s easy to customize based on your taste preferences!
How to Make Thai Red Curry Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 8 ounces rice noodles
- 1 cup baby spinach
- Lime wedges, for serving
- Fresh cilantro, for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pot, add garlic and red bell pepper; sauté until softened.
- Stir in the chicken broth, coconut milk, and red curry paste. Bring to a simmer.
- Add the rice noodles and cook according to package instructions until tender.
- Return the chicken to the pot and stir in the spinach until wilted.
- Serve hot, garnished with lime wedges and fresh cilantro.
How to Serve Thai Red Curry Noodle Soup
To serve Thai Red Curry Noodle Soup, ladle it into bowls and squeeze fresh lime juice over the top. Garnish with chopped cilantro for an added burst of flavor. This soup pairs perfectly with a side of crusty bread or crispy spring rolls for a complete meal.
How to Store Thai Red Curry Noodle Soup
If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. When storing, keep the noodles separate from the soup to prevent them from becoming mushy. Reheat gently on the stove or in the microwave before serving.
Tips to Make Thai Red Curry Noodle Soup
- Adjust the spiciness by adding more or less red curry paste, depending on your taste.
- For a vegetarian version, swap chicken for tofu and use vegetable broth instead of chicken broth.
- Adding other vegetables, such as carrots or snap peas, can boost the nutrition and flavor.
Variation
You can make this recipe using shrimp or fish instead of chicken. Just ensure to add them towards the end of cooking to avoid overcooking.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time, but keep the noodles separate until you are ready to eat.
2. Can I freeze Thai Red Curry Noodle Soup?
You can freeze the soup, but it’s better to freeze it without the noodles. Add the noodles when reheating after defrosting.
3. What is red curry paste?
Red curry paste is a blend of spices and herbs used in Thai cooking. It usually contains red chilies, garlic, lemongrass, and galangal, providing a unique flavor to dishes.
Thai Red Curry Noodle Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A warm and flavorful Thai Red Curry Noodle Soup featuring tender chicken, creamy coconut milk, and vibrant vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 8 ounces rice noodles
- 1 cup baby spinach
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pot, add garlic and red bell pepper; sauté until softened.
- Stir in the chicken broth, coconut milk, and red curry paste. Bring to a simmer.
- Add the rice noodles and cook according to package instructions until tender.
- Return the chicken to the pot and stir in the spinach until wilted.
- Serve hot, garnished with lime wedges and fresh cilantro.
Notes
Adjust the spiciness by adding more or less red curry paste. For a vegetarian version, use tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Thai, curry, noodle soup, chicken, quick meal, comforting soup