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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil
  • 3 tbsp red curry paste
  • 1-inch piece ginger, sliced
  • 2 garlic cloves, smashed
  • 4 cups chicken or vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 8 oz rice noodles
  • 8 oz boneless chicken thighs or shrimp (or firm tofu)
  • 4 oz shiitake or cremini mushrooms, sliced
  • 1 red bell pepper, sliced thin
  • Juice of 1 lime
  • Fresh Thai basil or cilantro, for garnish
  • Optional sliced chili

Method
 

  1. Heat oil in a large pot over medium heat. Add ginger and garlic, cook 1 minute. Stir in curry paste and cook 1-2 minutes until darkened.
  2. Pour in broth, coconut milk, fish sauce, and brown sugar. Bring to a simmer.
  3. Add chicken, mushrooms, and bell pepper. Simmer 8-10 minutes until chicken is cooked through. Stir in lime juice.
  4. Meanwhile, boil rice noodles according to package directions, drain, and divide among bowls.
  5. Ladle soup over noodles, garnish with herbs and sliced chili, and serve with lime wedges.

Notes

If you’re not eating all the soup at once, store the broth and noodles separately so the noodles stay firm. The lime juice is best added right before serving to keep its bright, sharp edge.