Thai Red Curry Noodle Soup Recipe
Easy Thai curry noodle soup with rice noodles, chicken, and coconut milk. Ready in 30 minutes with a simple vegetarian option!
Equipment
- cutting board and knife
- Medium pot or deep wok
- ladle
- Mixing bowl for soaking the noodles
Ingredients
- 1 tbsp oil
- 1 tbsp red curry paste
- 130 g chicken thighs, sliced into bite-sized pieces
- ⅔ cup coconut milk
- ⅓ cup water
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 30 g carrot, cut into thin slices
- 30 g cabbage or pak soi, chop into bite-sized chunks
- 30 g mushrooms, trim and slice
- ¼ onion, slice thinly or chop
- ½ Thai red spur chili, sliced thinly, optional
- 60 g dried rice noodles
Instructions
- Prep the vegetables. Slice cabbage into chunks, carrot into thin strips, onion and chili into slices, and trim/slice mushrooms.
- Fry the curry paste. Heat oil in a pot over medium-high, then fry the red curry paste until fragrant and the oil turns red.
- Add the chicken. Stir in the chicken pieces until coated and no longer pink on the outside.
- Simmer with coconut milk. Pour in coconut milk, water, fish sauce, and palm sugar. Simmer until the chicken is cooked through, and the broth is aromatic.
- Add the vegetables. Stir in the cabbage, carrot, mushrooms, onion, and chili. Cook until just tender.
- Prepare the noodles. Soak rice noodles in hot water until soft, then drain.
- Combine and serve. Place noodles in bowls, ladle curry soup over the top, and serve with fresh herbs if desired.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 786kcal | Carbohydrates: 19g | Protein: 27g | Fat: 70g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1593mg | Potassium: 887mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7513IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 7mg
