Spicy Thai Red Curry Chicken Noodle Soup

Description

Spicy Thai Red Curry Chicken Noodle Soup

Ingredients

For the Soup:

2 tbsp red curry paste
1 lb chicken breast (thinly sliced)
1 can (13.5 oz) coconut milk
4 cups chicken broth
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 cup sliced red bell pepper
1/2 cup thinly sliced carrots
1/4 cup green onions (chopped)
7 oz rice noodles
For Garnish:

Fresh cilantro (chopped)
Sliced red chilies
Lime wedges
Directions

Prepare the Base: Heat 1 tbsp oil in a large pot over medium heat. Add red curry paste and sauté for 1 minute to release its aroma.

Cook the Chicken: Add the sliced chicken to the pot and cook for 3-4 minutes until lightly browned.

Simmer the Soup: Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar. Add the red bell peppers and carrots. Simmer for 10 minutes.

Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.

Assemble: Divide the noodles into bowls. Ladle the hot curry soup over the noodles.

Garnish and Serve: Top with fresh cilantro, sliced red chilies, green onions, and a squeeze of lime juice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 380 kcal per serving

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Step-by-Step Guide

Follow this detailed guide for perfect Spicy Thai Red Curry Chicken Noodle Soup every time.

1. Bloom the Paste: In a large pot, heat a neutral oil (like vegetable or avocado) over medium heat. Add the 2 tbsp of red curry paste and sauté for a full minute, stirring constantly. This step is crucial for unlocking the paste’s deep, complex flavors.
2. Sear the Chicken: Increase the heat to medium-high. Add the thinly sliced chicken breast in a single layer, if possible. Let it cook undisturbed for 1-2 minutes to get a light sear, then stir and cook until no longer pink on the outside, about 3-4 minutes total.
3. Build the Broth: Pour in the entire can of coconut milk and 4 cups of chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the fish sauce, soy sauce, and brown sugar, stirring until the sugar dissolves.
4. Simmer for Flavor: Add the sliced red bell pepper and carrots. Bring the soup to a gentle simmer (not a rolling boil) and cook for 10 minutes, allowing the vegetables to soften slightly and the flavors to meld.
5. Prepare Noodles Separately: While the soup simmers, cook the 7 oz of rice noodles in a separate pot according to package directions. Drain and rinse briefly with cool water to stop the cooking and prevent clumping.
6. Final Assembly: Portion the cooked noodles into deep serving bowls. Ladle the hot soup, chicken, and vegetables over the top. Garnish immediately and serve.

Serving Suggestions

Elevate your soup experience with these serving ideas. For a complete meal, serve with a side of fresh spring rolls or a crisp Asian cucumber salad. To adjust the heat level, serve sliced red chilies on the side for guests to add. A cold, crisp lager or a slightly sweet Riesling pairs beautifully with the spicy, creamy soup. For a vegetarian twist, substitute the chicken with firm tofu and use vegetable broth.

How-to Summary

Quickly sauté red curry paste to bloom its flavor. Cook sliced chicken until lightly browned. Combine with coconut milk, broth, sauces, and sugar. Simmer with bell peppers and carrots for 10 minutes. Cook rice noodles separately. Assemble by placing noodles in bowls and ladling the hot soup over them. Garnish with cilantro, chilies, green onions, and lime.

Frequently Asked Questions

Can I use chicken thighs instead of breast? Absolutely. Boneless, skinless chicken thighs will add more flavor and remain juicier, though the cook time may increase by 1-2 minutes.

My soup isn’t spicy enough. What can I do? You can add an extra teaspoon of red curry paste during the initial sauté, or stir in a pinch of red pepper flakes or a splash of sriracha with the broth.

How do I store and reheat leftovers? Store soup and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently on the stovetop, adding a splash of broth if it has thickened. Reheat noodles by briefly running them under hot water.

Is there a substitute for fish sauce? For a vegetarian alternative, use soy sauce or tamari, but note the flavor profile will be different. For a closer umami hit, try a bit of vegan “fish” sauce or a teaspoon of miso paste dissolved in the broth.

Can I make this soup ahead of time? Yes, you can prepare the soup base (through the simmering step) 1-2 days in advance. Store it in the fridge and gently reheat before assembling with freshly cooked noodles and garnishes.

Common Mistakes to Avoid

• Skipping the “bloom”: Not sautéing the curry paste results in a raw, flat flavor.
• Overcooking the Chicken: Cooking the chicken breast for too long will make it tough and dry.
• Boiling the Soup Vigorously: A hard boil can cause the coconut milk to separate. Maintain a gentle simmer.
• Cooking Noodles in the Soup: This will make the broth overly starchy and the noodles mushy. Always cook them separately.
• Using “Light” Coconut Milk: This will make the soup thin and less creamy. Full-fat coconut milk is essential for the right texture and richness.

Conclusion

This Spicy Thai Red Curry Chicken Noodle Soup is a perfect blend of aromatic spices, creamy coconut, and satisfying protein. By following the step-by-step guide and avoiding common pitfalls, you can create an authentic-tasting restaurant-quality dish in just 30 minutes. It’s a versatile recipe that comforts on a cold day and impresses at any dinner table. Don’t forget the final squeeze of lime—it brightens all the flavors beautifully.