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Quick Thai Red Curry Chicken Noodle Soup

This vibrant Thai Red Curry Chicken Noodle Soup is a delightful blend of hot, sour, salty, and sweet flavors that can be whipped up in just 20 minutes. Inspired by traditional Thai cuisine, this soup features tender pieces of chicken, aromatic herbs, and silky rice noodles, all enveloped in a rich and fragrant broth. The balance of flavors is enhanced with zesty lime juice and a hint of sweetness, making it a comforting yet revitalizing dish. Perfect for busy weeknights or a quick lunch, this soup captures the essence of Thai culinary artistry while providing a nourishing meal that warms both the body and soul.

Main | Thai | Broth-Based Soup | Noodle Dish | Pot | Saucepan | Chicken | Fish Sauce | Lime Juice | Rice | Boiling | Sautéing | Simmering | Casual Gathering | Quick
Time to complete

Prep

10min

Cook

10min

Wait

0 minutes

Total

20min

Ingredients (Makes 4 portions)

Base Ingredients

  • 2 teaspoons vegetable oil
  • 2 tablespoons Thai red curry paste
  • 2 quarts (1.9 liters) low-sodium chicken broth
  • 2 tablespoons fish sauce (plus more to taste)
  • 2 tablespoons sugar (plus more to taste)
  • 2 tablespoons fresh lime juice (from about 2 limes, plus more to taste)

Protein

  • 2 small boneless, skinless chicken breast halves (approximately 280 grams)

Noodles

  • 8 ounces (225 grams) Thai-style rice noodles or thin spaghetti

Garnishes

  • Handful of basil, cilantro, and/or mint leaves
  • Handful of sliced scallions

Seasoning

  • Kosher salt
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 4
  • Protein: 10
  • Carbohydrates: 12
  • Fiber: 1
Directions

Prepare the Broth

  • 1. In a large stockpot, bring salted water to a boil over high heat.

Sauté the Curry Paste

  • 2. In a separate large saucepan, heat vegetable oil over medium-high heat until shimmering. Add the Thai red curry paste and sauté for about 1 minute, pressing it into the pan until fragrant.

Combine and Simmer

  • 3. Whisk in the chicken broth, fish sauce, sugar, and lime juice. Add the chicken breast halves to the pot.

Cook the Chicken

  • 4. Allow the broth to come to a simmer and cook until the chicken is fully cooked, about 10 minutes. Remove the chicken and let it cool slightly before shredding it into bite-sized strips.

Cook the Noodles

  • 5. Cook the rice noodles in the boiling salted water according to package instructions.

Assemble and Serve

  • 6. Divide the cooked noodles and shredded chicken among four large bowls. Adjust the broth's flavor with additional lime juice, fish sauce, sugar, and salt as needed, then ladle it over the noodles and chicken. Garnish with herbs and scallions, and serve immediately with extra lime wedges.
Cookix's Secrets

Coconut Flavor

  • Stir in a can of coconut milk for a creamier, richer broth.

Ingredient Substitutions

  • If Thai red curry paste is unavailable, use a store-bought or homemade red curry sauce.

Noodle Alternatives

  • Feel free to substitute rice noodles with whole grain or egg noodles for a different texture.

Seasonal Twist

  • Add seasonal vegetables like bell peppers, carrots, or snap peas for added nutrition and color.

Spice Level

  • Adjust the amount of curry paste according to your heat preference.

Vegetarian Option

  • Replace chicken with tofu or chickpeas and use vegetable broth.