Description
Creamy, spicy, and full of bold Thai flavor, this curry chicken noodle soup is a one-pot comfort meal you’ll love.
Ingredients
2 tablespoons red curry paste
1 tablespoon oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 pound chicken thighs or breasts, thinly sliced
5 oz rice noodles (or noodle of choice)
1 tablespoon fish sauce (optional)
Juice of 1 lime
Fresh cilantro, green onions, chili oil for garnish
Instructions
1. Heat oil in a large pot. Add garlic and ginger, sauté 1 minute.
2. Stir in red curry paste and cook for another minute.
3. Pour in chicken broth and coconut milk; stir to combine.
4. Add chicken and simmer for 8–10 minutes until cooked.
5. Add noodles and cook until just tender (see package directions).
6. Stir in fish sauce and lime juice. Adjust seasoning to taste.
7. Serve hot with fresh herbs and garnishes.
Notes
Store leftovers without noodles for best texture.
Add veggies like mushrooms or spinach for variety.
Use tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai