Spicy Thai Red Curry Noodle Soup Recipe: Quick & Hearty (Print Version)

Craving a warm hug? This Thai Red Curry Noodle Soup Recipe brings vibrant flavors and comforting noodles. Quick to make, it's perfect for a weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-free, Gluten-free (if using GF fish sauce)

# Ingredients:

→ Main Ingredients

01 - 1 tbsp coconut or neutral oil
02 - 1 lb boneless, skinless chicken thighs, sliced
03 - 4 cups chicken broth
04 - 1 (13.5 oz) can full-fat coconut milk
05 - 8 oz flat wide rice noodles

→ Flavor Boosters

06 - 2-3 tbsp red curry paste (adjust to taste)
07 - 1 tbsp fish sauce
08 - 1-2 tsp brown sugar
09 - 1-2 tbsp fresh lime juice

→ Aromatics & Veggies

10 - 4 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 red or yellow bell pepper, thinly sliced
13 - 2 cups fresh spinach or bok choy, chopped

→ Garnish & Toppings

14 - Fresh cilantro, chopped
15 - Lime wedges
16 - Red chili flakes or sliced chilies (optional, for extra heat)
17 - Crushed peanuts (optional)

# Instructions:

01 - First things first, get all your ingredients ready, hon! Slice your chicken into bite-sized pieces, mince that garlic, grate your ginger, and slice up your bell pepper. This step, called mise en place, is where I usually feel like a fancy chef, even though my counter is usually a disaster. It seriously makes the actual cooking flow so much smoother, less frantic searching for that jar of curry paste. Trust me, you don't want to be scrambling for ingredients when the heat is on!
02 - Grab a large pot or Dutch oven and get it nice and hot over medium heat. Add a splash of oil—I usually use coconut or a neutral oil. Toss in your minced garlic and grated ginger, stirring them around until they smell absolutely incredible, about a minute. This is where the magic starts, filling your kitchen with those warm, inviting scents. Don't let them burn, though; a burnt garlic smell is one kitchen disaster I try to avoid at all costs. Just a gentle sizzle, that's what we're after.
03 - Now for the star of our Thai Red Curry Noodle Soup Recipe: the red curry paste! Add it to the pot with the aromatics and stir it constantly for about 1-2 minutes. You want to "bloom" the paste, which means cooking out its raw edge and really developing those deep, complex flavors. It’ll get fragrant, almost smoky. Sometimes I sneeze from the spice fumes, oops! This step is critical; it’s what gives the soup its amazing depth.
04 - Pour in your chicken broth and a can of full-fat coconut milk. Stir everything together, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle simmer. This is where the broth starts to transform, taking on that beautiful orange-red hue. It smells so good already, you’ll be tempted to just drink it straight, but resist! Let it bubble gently for about 5-7 minutes to allow the flavors to meld.
05 - Carefully add your chicken pieces and sliced bell pepper to the simmering broth. Let it cook for about 8-10 minutes, or until the chicken is cooked through and the bell pepper is tender-crisp. You don't want to overcook the chicken, or it'll get tough, and nobody wants that in their Thai Red Curry Noodle Soup. While that's happening, you can start boiling water for your rice noodles in a separate pot. Multitasking, baby!
06 - Once the chicken is done, stir in the fish sauce, brown sugar, and a good squeeze of fresh lime juice. Taste it! This is *your* soup, so adjust to your liking. Need more spice? Add a pinch more curry paste or some chili flakes. Want it sweeter? A tiny bit more brown sugar. Stir in your spinach or bok choy until just wilted. Finally, add your cooked rice noodles directly into the pot, or ladle the soup over noodles in individual bowls.

# Notes:

01 - Don't boil the coconut milk vigorously; just a gentle simmer keeps it from separating and looking less appealing.
02 - Always bloom your curry paste! It makes a huge difference in the final flavor depth of your Thai Red Curry Noodle Soup.
03 - Taste and adjust seasonings *at the end*. Fish sauce, sugar, and lime are your balancing act.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - grater

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 30-35g

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