Red Curry Chicken Noodle Soup
With tender chicken, red curry paste, coconut milk, aromatic ginger and garlic, sweet brown sugar and more, this red curry chicken noodle soup is sure to please.
Servings: 4
Equipment
Ingredients
- 1 Tablespoon coconut oil
- 1 Tablespoon red curry paste
- 1 Teaspoon ginger grated
- 3 Cloves garlic minced or grated
- 4 scallions thinly sliced, white and green parts separated
- 2 ½ Cups chicken broth
- 14 Ounces coconut milk full-fat
- 1 Tablespoon fish sauce
- 1 Teaspoon brown sugar
- 1 ½ Cups rotisserie chicken shredded
- 6 Ounces rice noodles thin, cooked according to package instructions
Optional Garnishes:
- Thai basil fresh, or regular basil leaves
- lime wedges
- peanuts chopped
- Thai chilies or Fresno chilies, sliced
Instructions
- Heat the coconut oil in a large pot over a medium heat.
- Add the red curry paste and cook for 1 or 2 minutes, stirring, until slightly darkened.
- Add the ginger and garlic, stirring for about 30 seconds until fragrant.
- Stir in the scallion whites and coat them in the aromatics.
- Pour in the chicken broth, coconut milk, fish sauce, and brown sugar, and bring to a gentle simmer.
- Add the shredded chicken and bring to a light boil.
- Reduce the heat and let it simmer for 5 minutes.
- Divide the cooked noodles between serving bowls and ladle the soup over them.
- Top with the basil, lime wedges, green parts of the scallions, chopped peanuts, and chilies if using.
- Serve immediately.
Notes
Don't skip the toasting: Toasting the curry paste in coconut oil for a minute deepens the flavor, making the broth taste richer and more complex. The process also helps break the curry paste down so it blends smoothly into the broth. If you skip this, the paste can separate, leaving an oily layer on top instead of a rich, cohesive soup.
Grate ginger from frozen: It's easier to grate that way. If you only have fresh ginger, finely mincing it with a knife works better than trying to force it through a microplane.
Grate garlic with a microplane: Since you’re already using a microplane for the ginger, use it for the garlic too! Grating garlic makes it almost paste-like, which helps it melt into the broth and infuse the soup evenly. It’s faster than mincing and gives the broth a smoother, more cohesive flavor.
Balancing flavors: If your soup tastes too rich or heavy, a squeeze of fresh lime juice brightens everything up instantly. On the other hand, if you need more depth, an extra splash of fish sauce adds umami without making it taste fishy.
Meal prep version: This soup is best enjoyed fresh, but you can make the broth ahead of time and store it in the fridge for a couple of days. When ready to serve, just reheat the broth, add freshly cooked noodles, and top with garnishes.
Grate ginger from frozen: It's easier to grate that way. If you only have fresh ginger, finely mincing it with a knife works better than trying to force it through a microplane.
Grate garlic with a microplane: Since you’re already using a microplane for the ginger, use it for the garlic too! Grating garlic makes it almost paste-like, which helps it melt into the broth and infuse the soup evenly. It’s faster than mincing and gives the broth a smoother, more cohesive flavor.
Balancing flavors: If your soup tastes too rich or heavy, a squeeze of fresh lime juice brightens everything up instantly. On the other hand, if you need more depth, an extra splash of fish sauce adds umami without making it taste fishy.
Meal prep version: This soup is best enjoyed fresh, but you can make the broth ahead of time and store it in the fridge for a couple of days. When ready to serve, just reheat the broth, add freshly cooked noodles, and top with garnishes.
Nutrition
Calories: 501kcal | Carbohydrates: 26g | Protein: 30g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 88mg | Sodium: 1224mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 4mg
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