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A steaming bowl of Thai Red Curry Noodle Soup with chicken, rice noodles, and fresh lime wedges.

Thai Red Curry Noodle Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 8 oz dried wide rice noodles
  • 1 tbsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 1 lb boneless skinless chicken thighs, sliced into bite-sized pieces
  • 2 cloves garlic , minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 4 cups low -sodium chicken broth
  • 14 oz full -fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup baby bok choy, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. Soak rice noodles in warm water for 20 minutes until softened, then drain and set aside.
  2. Heat vegetable oil in a large pot over medium heat.
  3. Add red curry paste and cook for 1 minute until fragrant.
  4. Add chicken, garlic, and ginger; sauté for 3 to 4 minutes until chicken is partially cooked.
  5. Add sliced bell pepper and cook for another 2 minutes.
  6. Pour in chicken broth and coconut milk, stirring to fully incorporate the curry paste.
  7. Bring the soup to a gentle simmer and stir in fish sauce and brown sugar.
  8. Simmer for 5 to 7 minutes to allow flavors to meld.
  9. Add the soaked noodles and baby bok choy to the pot; cook for 2 to 3 minutes until noodles are tender and greens are wilted.
  10. Remove from heat and serve garnished with fresh cilantro and lime wedges.