Loaded with flavor and incredibly easy to put together- this Thai curry noodle soup is the recipe of your dreams! The flavorful, savory concoction can warm you up with one whiff of its rich aromas, and you might just forget that takeout.
Thai Curry Noodle Soup
The complex flavors are so easy to achieve, you might find yourself making this one again and again- it’ll become your favorite comfort food for those cold winter nights.
Tempted already? Here’s everything you need to know about it.
Ingredients For the Recipe
The list of ingredients for this Thai curry noodle soup is super simple. You might have a lot of these already in your pantry.
- Oil: 1 tbsp
- Chicken breast (cubed): 1 cup
- Salt: 1 tsp or as per taste
- Black Pepper (crushed): 2 tsp
- Garlic (minced): 1 tbsp
- Green bell pepper (diced): ½ cup
- Onion (diced): ¼ cup
- Red curry paste: 3 tbsps
- Ginger (grated): 1 tbsp
- Chicken broth: 2 cups
- Coconut milk: ½ cup
- Rice noodles: ¼ packet
- Fish sauce: 1 tbsp
- Brown sugar: 2 tsp
- Green onions (chopped): ¼ cup
- Cilantro leaves (chopped): ½ cup
- Basil leaves (chopped): ¼ cup
- Lime juice: 2 tbsps
How to Make the Thai Curry Noodle Soup
In a deep-bottomed skillet or pot, heat the oil over medium heat.
While the oil is getting hot, lightly season the chicken with salt and black pepper.
Add the chicken to the hot oil and cook for 2 to 3 minutes then remove from the pan and set aside.
To the oil, add garlic, bell pepper, and onion. Stir together cooking for 3 to 4 minutes until just getting tender.
Add the red curry paste and ginger, then cook for 1 minute.
To this mixture, add the chicken broth and coconut milk and stir to combine.
Add the chicken into the mixture then bring the mixture to a boil. Once boiling, continue stirring and cook for 10 minutes until the stock is reduced.
Add in the rice noodles, fish sauce, and brown sugar. Stir to combine and cook for an additional 5 minutes, until the noodles are cooked and tender.
Add salt and black pepper to taste.
Serve topped with fresh basil, cilantro, green onions, and lime juice.
Frequently Asked Questions
The beauty of this Thai curry noodle soup recipe is that it freezes really well for up to 2 months. The only thing you’ll need to keep in mind is that you’ll need to store just the soup- minus the noodles. Also, remember to store the soup in a freezer-safe container- it can really help preserve the freshness of the soup.
While it is best to use rice noodles for this recipe, you can actually use practically any type of noodle you prefer or have at hand- even Ramen. Some noodles need to be boiled before in another pot, so you’ll need to keep that part in mind.
The best way to go around it is, of course, using rice or Ramen noodles- you just need to throw them in the same pot as the soup, and you’re done! Plus, they absorb all the salty, sour, and spicy flavors of the soup very nicely.
Yes, you definitely can! If you’ve been trying to make this a one-pot meal, you’ll need to stick to using a variety of noodles that can be dumped and cooked right in with the soup.
There’s a lot of variation you can bring into this noodle soup recipe. Throw in the veggies of your choice to make it more healthy- broccoli, snap beans, green beans, baby spinach, Brussels sprouts, carrots, mushrooms, celery, zucchini, green beans, baby corn, bok choy, and cabbage are all excellent choices. You can also add some bean sprouts on top right before you serve. And if you really want to make the soup more filling, some potatoes can do the trick.
Adding any of these will really enhance the flavors of your soup, and will make it more fiber-rich and nutritious.
Tips & Tricks to Nail the Recipe
Ready to get started with the recipe? Keep these little tips and tricks in mind to make sure you really nail the flavors and textures.
- Depending on the kind of noodles you’re using for the recipe, keep a close eye on the cooking time. Make sure you don’t end up overcooking the noodles, or the entire bowl of noodle soup will get all mushy.
- You might be tempted to increase the amount of noodles you add-in don’t! Remember that noodles soak up a lot of liquid, and in the end, you want it to be a noodle soup- not just noodles soaked in soup.
- If you’re looking to make this soup in a low-carb version, using zucchini noodles instead of rice noodles. And of course, you’ll need to add it towards the end.
- Looking to make this in a seafood version? Swap the chicken for some shrimp and you’ll be amazed at how flavorful and delicious this noodle soup ends up tasting.
- Don’t have coconut milk? You can add in a little fresh cream to get that nice and creamy flavor. It isn’t a substitute no doubt, but it is the next best thing.
What to Serve with Thai Curry Noodle Soup?
This noodle soup is mildly filling and can be a perfect dinner for those days when you want to dig into a light and soothing soup. But if you really want to go the extra mile, you can definitely team it up with more sides.
Here are a few good inspirations to get you started.
- Serve the noodle soup with some crispy tofu on the side.
- Salads with loads of greens and crunchy elements can also be a great pairing for the soup since they’ll lend a nice textural difference. Japanese cucumber salad and Thai green papaya salad are two good examples.
- If you’re planning to make this for some friends coming over, and want to create a complete Thai spread, you can also try making some Thai pineapple fried rice and Thai drunken noodles to go along with it.
Thai Curry Noodle Soup
- 1 tsp vegetable oil
- 1 boneless skinless chicken breast cubed
- 1 tsp salt
- 2 tsp black Pepper
- 1 tsp minced garlic
- ½ cup diced green bell pepper
- ¼ cup diced onion
- 3 tsp red curry paste
- 1 tsp grated fresh ginger
- 2 cups chicken broth
- ½ cup coconut milk
- 2 oz dry rice noodles
- 1 tsp fish sauce
- 2 tsp brown sugar
- 2 green onions chopped
- ½ cup fresh chopped cilantro
- ¼ cup fresh chopped basil
- 2 tsp Lime juice
- In a deep bottomed skillet or pot, heat the oil over medium heat.
- While the oil is getting hot, lightly season the chicken with salt and black pepper.
- Add the chicken to the hot oil and cook for 2 to 3 minutes then remove from the pan and set aside.
- To the oil, add garlic, bell pepper, and onion. Stir together cooking for 3 to 4 minutes until just getting tender.
- Add the red curry paste and ginger, then cook for 1 minute.
- To this mixture, add the chicken broth and coconut milk and stir to combine.
- Add the chicken into the mixture then bring the mixture to a boil. Once boiling, continue stirring and cook for 10 minutes until the stock is reduced.
- Add in the rice noodles, fish sauce, and brown sugar. Stir to combine and cook for an additional 5 minutes, until the noodles are cooked and tender.
- Add salt and black pepper to taste.
- Serve topped with fresh basil, cilantro, green onions, and lime juice.
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