I make this on nights when I want comfort without a sink full of pots. The broth sings with coconut and a warm kick from red curry. Noodles curl in the bowl. Herbs wake up the whole thing. We sit down and it feels calm and bright. This lives in my list of Soup Recipes. It hits all the cues people ask for. Thai Red Curry Soup with tender chicken. Red Curry Noodles with a gentle heat. Thai Noodle Soup for a quick weeknight. Spicy Curry Soup Recipes for folks who like a little sweat. Asian Soup Recipes that still feel easy. Red Curry Soup Recipes that taste like a cozy takeout memory. I wrote this for Camila Cooks and I keep it in steady rotation. Lime lands at the end and lifts every spoonful. If you want it hotter, add more paste. If you want it mild, add more broth. Either way you get a clean bowl and a quiet grin.
Table of Contents
- 1) Key Takeaways
- 2) Easy Thai Red Curry Noodle Soup Recipe
- 3) Ingredients for Thai Red Curry Noodle Soup
- 4) How to Make Thai Red Curry Noodle Soup
- 5) Tips for Making Thai Red Curry Noodle Soup
- 6) Making Thai Red Curry Noodle Soup Ahead of Time
- 7) Storing Leftover Thai Red Curry Noodle Soup
- 8) Try these soup ideas next
- 9) Thai Red Curry Noodle Soup
- 10) Nutrition
1) Key Takeaways
We cook for comfort and for joy. This bowl covers both. I keep it in my Soup Recipes rotation and I reach for it on busy nights when I still want real flavor. The broth tastes rich and bright. The noodles keep things fun.
You get tender chicken, coconut broth, and herbs that wake the palate. Heat stays calm but present. If you like more kick, a spoon of paste fixes that. If you like mild, more stock softens things. Either way, it feels relaxed.
We wrote and tested this on Camila Cooks and I serve it to friends often. Two words anchor the plan Soup Recipes. I say them twice because they fit this bowl and they guide how we eat on weeknights with little fuss and big payoff.
2) Easy Thai Red Curry Noodle Soup Recipe
I lean on pantry tricks that meet weeknight pace. Red curry paste brings depth fast. Coconut milk rounds every sip. Rice noodles cook in minutes and soak up flavor. We get takeout vibes without a line or a delivery wait.
On the stove, it feels simple. Garlic and ginger bloom. Paste joins and wakes the pot. Broth pours in and lifts the browned bits. Chicken slides back in and simmers. The kitchen smells like a good plan. We set bowls and wait with spoons.
This sits right in our family soup recipes set. It also lives inside my best soup recipes collection. If you adore Thai curry and rice noodles, this one brings both in a clean cozy way. Short keyword Thai curry lands here, so does rice noodles, and the plan stays friendly.
3) Ingredients for Thai Red Curry Noodle Soup
olive oil a small splash to start the pot and help the aromatics turn soft without sticking
garlic three cloves minced for a warm base that spreads through the broth with each stir
fresh ginger grated for a clean lift that plays well with the curry and the herbs
red curry paste the key for savory heat choose your favorite brand and adjust to taste
chicken broth low sodium broth keeps control over salt and lets the paste shine
coconut milk full fat for a silky spoon feel that still stays light on the palate
boneless chicken bite size pieces cook fast and stay tender in the gentle simmer
red bell pepper diced for sweet crunch and bright color through the bowl
rice noodles medium width for slurp value and quick cook time
fish sauce a small pour adds depth and rounds the finish of each sip
brown sugar a pinch to balance the heat and the salt so the broth tastes smooth
lime juice fresh squeeze at the end to lift the flavors and wake the herbs
cilantro and basil chopped for a soft herbal finish that smells like a fresh kitchen
4) How to Make Thai Red Curry Noodle Soup
step one warm oil in a wide pot over medium heat then add garlic and ginger and stir until they smell lively
step two spoon in red curry paste and work it into the aromatics for a minute so the flavor blooms
step three pour in broth and coconut milk and scrape the pot bottom so every browned bit joins the party
step four add chicken and red bell pepper bring to a gentle simmer and cook until the chicken turns tender
step five slide in rice noodles with fish sauce and brown sugar and cook until the noodles turn soft but springy
step six take off the heat stir in lime juice cilantro and basil taste and adjust salt then ladle into warm bowls
5) Tips for Making Thai Red Curry Noodle Soup
Heat control matters so start with less paste and add more after the simmer. Different brands swing in strength. A small spoon can jump from gentle to bold fast.
For the noodles keep texture in mind. Pull them when they still spring a bit. They keep softening in hot broth. If you plan leftovers cook them a touch shy.
Want deeper body. Add a splash of coconut cream. Want lighter feel. Thin with a bit of broth. This fits our weeknight soup recipes flow and stays flexible for the whole table.
6) Making Thai Red Curry Noodle Soup Ahead of Time
I cook the broth and chicken in the morning when the kitchen sits quiet. Later I heat the pot and cook the noodles right in the broth. The flavor grows through the day and supper moves fast.
Store noodles and broth in separate containers. The pasta loves to drink liquid and will swell. Keep herbs and lime apart as well so they stay bright for service.
This trick keeps Soup Recipes handy for busy weeks. It also helps when guests arrive. We warm the base set out bowls and let everyone add herbs and extra lime at the table.
7) Storing Leftover Thai Red Curry Noodle Soup
Cool the broth then move it to a tight container. It keeps well in the fridge for three days. Noodles sit best in a separate box so they do not soak up the broth.
When you reheat go low and slow. A gentle simmer brings it back without tough chicken. Add a squeeze of lime at the end to wake the flavors again.
For the freezer skip the noodles and freeze the base only. On the day you serve cook fresh rice noodles and join them with the hot base. It tastes new again and fits our Soup Recipes plan.
8) Try these soup ideas next
9) Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup Recipes
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 and 1 half pounds boneless skinless chicken breasts cut into half inch chunks
- Kosher salt and black pepper to taste
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 onion diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 can coconut milk 13.5 ounce
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
To Finish
- 3 green onions thinly sliced
- Half cup chopped fresh cilantro leaves
- Quarter cup chopped fresh basil leaves
- 2 tablespoons fresh lime juice
Instructions
- Warm oil in a large pot over medium heat.
- Season chicken with salt and pepper. Add to the pot and cook until golden then set aside.
- Add garlic bell pepper and onion. Cook until tender.
- Stir in red curry paste and ginger until fragrant.
- Pour in broth and coconut milk. Scrape the bottom to lift any brown bits.
- Return chicken to the pot. Bring to a boil then lower heat and simmer until slightly reduced.
- Add rice noodles fish sauce and brown sugar. Cook until the noodles turn tender.
- Take the pot off the heat. Stir in green onions cilantro basil and lime juice. Taste and adjust salt and pepper.
- Ladle into bowls and serve hot.
10) Nutrition
One bowl lands around four hundred calories with a balance of protein carbs and fat. Sodium shifts based on broth and paste so taste and adjust near the end. For a lighter bowl add more broth and more bell pepper. For a fuller bowl add coconut cream and extra chicken.
We cook at home and we still like numbers. This estimate helps plan the day. Add herbs with a free hand. Keep lime close. Each spoonful tastes bright and warm and the finish feels clean.
Recipe by Camila on Camila Cooks found at https www dot camilacooks dot com where more Asian inspired bowls and Soup Recipes live for easy weeknight cooking and relaxed weekends with friends.
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