Recipes

Thai Curry Noodle Soup

September 22, 2020

A super easy Thai curry noodle soup recipe that’s quick to make and perfect for the cold weather that’s coming. The best part is it’ll be ready to enjoy in under an hour!

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Ingredients

  • Rice noodles: Rice noodles are my favorite for this curry soup, but any thin shape like ramen noodles would work too.
  • Oil: Any mild-flavored oil is perfect. Only used so the chicken doesn’t stick and we also need some oil to be able to saute/fry the red curry paste.
  • Protein: I like using chicken in this curry. The best part is basically any cut of chicken works, as well as any type of protein like beef, shrimp, etc. If you’re vegetarian, you can substitute with cubes of firm tofu.
  • Aromatics: I like to use shallots, ginger, and garlic to really bring out the fresh flavors of Thai red curry. If you look at the ingredients section on your curry paste bottle, it’ll probably list these. The jalapeno is optional, but we love it extra spicy at our house so I always add some. Keep in mind that cooking a jalapeno in a soup will be extra spicy since the heat from the hot soup will add a kick too.
  • Red curry paste: I’ve made curry paste from scratch before and while it does taste fresh…having bottled red curry paste on hand in your pantry just can’t be beat when it cuts down the prep time and still tastes amazing. Making curry paste from scratch also adds an extra step of needing to crack the coconut milk, so honestly, it’s just easier to use the premade kind. Each brand will taste different, so adjust the amount you put in accordingly! This brand (Mae Ploy) is my favorite authentic paste that was recommended by a friend who works at a Thai restaurant! It has a little spice though so be ready for a little kick!
  • Fish sauce: Some people find fish sauce off-putting and I get that it’s not for everyone! I love the umami flavor it adds to Thai curry, but if you don’t like it, just leave it out and season a little more with salt!
  • Brown sugar: This is important!! It’s what gives Thai curry that sweet taste and helps bring out the coconut flavor.
  • Coconut milk: If you haven’t used coconut milk before, don’t be surprised if you open the can and it’s separated into solid and liquid. Dump all of it into the pan and it’ll blend together as it cooks!
  • Chicken broth: I like using chicken base and water because you can adjust how concentrated you want your broth. However, for this recipe, any chicken broth works.
  • Vegetables: The best part of the recipe is being able to use literally whatever vegetables you have in the fridge! I love adding in kabocha or any kind of pumpkin into Thai curry (especially during the fall) because it adds more sweetness, so I always have some pieces that I precook and keep in my freezer to throw into curries. But really, any vegetables you have work, like broccoli, carrots, zucchini, etc!
  • Toppings: Chopped cilantro and a squeeze of lime juice really give a fresh taste. Thai basil instead of cilantro would be delicious too.

Thai Curry Noodle Soup

 


Tiffany AngelaAuthorTiffany AngelaCategoryThaiDifficultyBeginner


A super easy Thai curry noodle soup recipe that's quick to make and perfect for the cold weather that's coming. The best part is it'll be ready to enjoy in under an hour!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins


Ingredients
 1 package (16 oz) thin rice noodles
 1 tbsp oil (avocado, coconut, olive, etc.)
 1 lb chicken breast, thinly sliced
 2 large shallots, thinly sliced
 1 tbsp ginger, grated or 1 inch ginger, thinly sliced
 5 cloves of garlic, minced
 1 jalapeno, minced (optional)
 2 tbsp red curry paste
 1 tbsp brown sugar
 2 tsp fish sauce
 14 oz (1 can) unsweetened coconut milk
 3 cups chicken broth (or 3 tsp chicken base + 3 cups water)
 1 bell pepper, sliced into strips
 3 cups broccoli (or vegetables of choice)
 1 bunch cilantro leaves (about 1 cup)
 1 lime, sliced

Directions
1

Heat 1 tbsp oil in a 4 qt or larger pot over medium heat and season chicken with salt and pepper. Once the pan is hot, brown the chicken on all sides.

2

Add in 2 tbsp red curry paste, 1 tbsp brown sugar, 2 tsp fish sauce, shallots, ginger, garlic, and jalapeno (optional) to the chicken and saute for 3-4 minutes until everything is fragrant.

3

Stir in the entire can of coconut milk and 3 cups of chicken broth (or 3 tsp chicken base and 3 cups water). Bring the pot up to a boil and then add in the bell pepper and broccoli (or vegetables of choice). Bring the pot back up to a boil, then turn down the heat to a simmer for 8-10 minutes (or until all added vegetables are soft and chicken is completely cooked through).

4

Meanwhile, cook the rice noodles according to package instructions. Be sure to read this beforehand! The brand I use cooks in 30-60 seconds, so I prepare them right before the curry soup is ready for serving.

5

When ready to serve, season the soup to taste, if needed. Divide the noodles amongst your serving bowls and spoon the curry soup over top. Serve immediately with lots of cilantro and lime wedges. Squeeze lime over the top right before eating.

Ingredients

Ingredients
 1 package (16 oz) thin rice noodles
 1 tbsp oil (avocado, coconut, olive, etc.)
 1 lb chicken breast, thinly sliced
 2 large shallots, thinly sliced
 1 tbsp ginger, grated or 1 inch ginger, thinly sliced
 5 cloves of garlic, minced
 1 jalapeno, minced (optional)
 2 tbsp red curry paste
 1 tbsp brown sugar
 2 tsp fish sauce
 14 oz (1 can) unsweetened coconut milk
 3 cups chicken broth (or 3 tsp chicken base + 3 cups water)
 1 bell pepper, sliced into strips
 3 cups broccoli (or vegetables of choice)
 1 bunch cilantro leaves (about 1 cup)
 1 lime, sliced

Directions

Directions
1

Heat 1 tbsp oil in a 4 qt or larger pot over medium heat and season chicken with salt and pepper. Once the pan is hot, brown the chicken on all sides.

2

Add in 2 tbsp red curry paste, 1 tbsp brown sugar, 2 tsp fish sauce, shallots, ginger, garlic, and jalapeno (optional) to the chicken and saute for 3-4 minutes until everything is fragrant.

3

Stir in the entire can of coconut milk and 3 cups of chicken broth (or 3 tsp chicken base and 3 cups water). Bring the pot up to a boil and then add in the bell pepper and broccoli (or vegetables of choice). Bring the pot back up to a boil, then turn down the heat to a simmer for 8-10 minutes (or until all added vegetables are soft and chicken is completely cooked through).

4

Meanwhile, cook the rice noodles according to package instructions. Be sure to read this beforehand! The brand I use cooks in 30-60 seconds, so I prepare them right before the curry soup is ready for serving.

5

When ready to serve, season the soup to taste, if needed. Divide the noodles amongst your serving bowls and spoon the curry soup over top. Serve immediately with lots of cilantro and lime wedges. Squeeze lime over the top right before eating.

Thai Curry Noodle Soup

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