Thai Red Curry Noodle Soup
Silky coconut milk and vibrant red curry paste blend into a fragrant broth, tossed with tender chicken, bell pepper, rice noodles, and fresh spinach for a cozy one-pot meal.
Ingredients
Soup
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger peeled and finely chopped
- 1 tbsp garlic minced (about 3 cloves)
- 2 tbsp Thai red curry paste
- 4 cups chicken broth
- 1 can coconut milk 13.5-ounce, unsweetened
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp brown sugar
- 2 boneless, skinless chicken breasts cooked and shredded
- 8 oz rice noodles
- 1 bell pepper thinly sliced
- 2 cups baby spinach
Garnish
- 0.25 cup cilantro chopped
- 2 green onions sliced
- lime wedges for serving
Instructions
Main
- Prepare rice noodles according to package directions; drain and set aside.
- Heat vegetable oil in a large pot over medium heat. Add ginger and garlic; sauté until fragrant, about 1 minute.
- Stir in red curry paste and cook, stirring constantly, until a nutty aroma develops, about 1 minute.
- Pour in chicken broth and coconut milk; bring to a gentle simmer.
- Add fish sauce, lime juice, and brown sugar; stir to combine.
- Stir in shredded chicken and bell pepper; cook until pepper is tender, about 4 minutes.
- Add baby spinach and cooked rice noodles; simmer until spinach wilts, about 1 minute.
Garnish & Serve
- Divide soup among bowls and top with chopped cilantro, sliced green onions, and lime wedges.
Notes
When prepping ginger and garlic right before cooking, the aroma felt noticeably sharper—freshness truly shines when timing is tight.
To deepen the curry flavor, I toasted the red curry paste in oil before adding the liquids—a quick step with a big payoff.
After freezing and thawing the soup, it retained its vibrant color and flavor surprisingly well.
Nutrition
Serving: 1bowlCalories: 420kcalCarbohydrates: 30g
Tried this recipe?Let us know how it was!