Thai Red Curry Chicken Noodle Soup
This Thai Red Curry Chicken Noodle Soup is super cozy, it has tender chicken, silky rice noodles, and a rich coconut curry broth infused with umami flavors and lime. This Thai-inspired soup comes together in one pot and has the effects of picking you up even on the gloomiest of days.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 3 tablespoons red curry paste
- 6 cups chicken broth
- 1 (14 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons freshly squeezed lime juice
- 4-5 oz rice noodles
- 2-3 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Transfer the chicken to a plate and set aside.
- Add the bell pepper and onion to the same pot. Cook, stirring occasionally, until softened, about 3–4 minutes. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. Return the cooked chicken to the pot.
- Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes.
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust with additional salt and pepper, if needed.
- Meanwhile, cook the rice noodles according to the package directions.
- Divide the noodles among bowls and ladle the hot curry soup over the top. Garnish with sliced green onions and fresh cilantro. Serve immediately.