Spicy Thai Red Curry Chicken Soup with Rice Noodles

This Spicy Thai Red Curry Chicken Soup is a vibrant, flavorful dish that combines the richness of coconut milk with the heat of red curry paste. With tender chunks of chicken, rice noodles, and a medley of fresh vegetables, this soup is comforting yet packed with bold flavors. A perfect balance of spice, creaminess, and depth, it’s ideal for warming up on a chilly evening or impressing guests at dinner.

Why You’ll Love This Recipe

If you love Thai cuisine, this soup is a must-try. It’s a one-pot meal that delivers incredible flavor with minimal effort. The red curry paste gives it a kick, while the coconut milk adds a silky richness that balances out the heat. The addition of rice noodles brings a wonderful texture, making the soup filling yet light. With ingredients that come together in a short amount of time, this dish is perfect for those nights when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tablespoon olive oil

• 1½ lbs boneless, skinless chicken breasts, cut into ½-inch chunks

• Kosher salt and freshly ground 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 (13.5 oz) can coconut milk

• 4 oz rice noodles

• 1 tablespoon fish sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Chicken: Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

2. Sauté Vegetables: In the same pot, add garlic, red bell pepper, and onion. Sauté for about 5 minutes, until the vegetables are softened.

3. Add Curry Paste and Ginger: Stir in the red curry paste and freshly grated ginger, and cook for another minute, allowing the flavors to develop.

4. Simmer Soup: Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes to allow the flavors to meld.

5. Cook Noodles: While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

6. Add Chicken and Fish Sauce: Return the cooked chicken to the soup, along with the fish sauce. Stir to combine and simmer for an additional 5 minutes.

7. Serve: Divide the cooked rice noodles among serving bowls, then ladle the soup over the noodles. Garnish with fresh herbs, such as cilantro, if desired, and serve hot.

Servings and Timing

• Prep time: 15 minutes

• Cook time: 30 minutes

• Servings: 4-6

• Calories: Approx. 350-400 kcal per serving

Variations

• Vegetarian Version: Skip the chicken and replace it with tofu or additional vegetables like mushrooms and zucchini.

• More Heat: Add more red curry paste or include fresh sliced chili peppers for extra spice.

• Noodles: Feel free to swap rice noodles for another type of noodle, such as soba noodles or egg noodles, for a different twist.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stovetop over low heat until warmed through. If the soup thickens too much, you can add a little more chicken broth or coconut milk to thin it out.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work great in this recipe. They will add a bit more flavor and richness to the soup due to their higher fat content.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will continue to develop as it sits, making it even more delicious.

3. Is this soup very spicy?

The level of spice can be adjusted by adding more or less red curry paste. If you’re sensitive to heat, start with a small amount and gradually add more to taste.

4. Can I freeze the soup?

Yes, this soup can be frozen. However, the noodles may become soft after thawing. If you plan to freeze it, I recommend storing the soup and noodles separately.

5. Can I substitute the fish sauce with something else?

If you don’t have fish sauce, you can substitute it with soy sauce for a slightly different flavor. The taste will change, but it will still be delicious.

6. How can I make this soup dairy-free?

This soup is already dairy-free due to the coconut milk, so you’re all set in that department!

7. Can I use regular chicken broth instead of low-sodium?

Yes, you can use regular chicken broth, but keep in mind that the soup may end up being a bit saltier. You can adjust the seasoning accordingly.

8. Can I add other vegetables to this soup?

Yes, this soup is versatile. You can add vegetables such as spinach, carrots, or even bamboo shoots to make it heartier.

9. Can I make the soup spicier with fresh chili peppers?

Absolutely! You can add fresh red or green chili peppers to the soup for an extra kick. Slice them thinly and sauté them with the garlic and vegetables.

10. Can I use a different type of noodles?

Yes, you can substitute the rice noodles with other types of noodles, such as udon, egg noodles, or soba noodles. Just cook them according to package instructions.

Conclusion

This Spicy Thai Red Curry Chicken Soup with Rice Noodles is a comforting, flavorful meal that’s quick and easy to make. The creamy coconut milk and rich curry flavors create a warming base, while the rice noodles and tender chicken make for a satisfying and hearty dish. Whether you’re craving something spicy and comforting or want to impress your guests with a unique Thai-inspired meal, this soup is sure to deliver!