Thai Red Curry Noodle Soup (Print Version)
Aromatic Thai red curry broth with tender grilled chicken and silky rice noodles.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon soy sauce
03 - 1 tablespoon lime juice
04 - 1 teaspoon sesame oil
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground black pepper
→ Soup
07 - 7 ounces dried rice noodles (medium or wide)
08 - 1 tablespoon vegetable oil
09 - 1 small onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
12 - 2 to 3 tablespoons Thai red curry paste
13 - 14 fluid ounces coconut milk (1 can)
14 - 3 cups low sodium chicken broth
15 - 1 tablespoon fish sauce
16 - 1 tablespoon brown sugar
17 - 1 red bell pepper, thinly sliced
18 - 3.5 ounces sugar snap peas or green beans, trimmed
19 - 2 carrots, julienned
20 - Juice of 1 lime
→ Garnishes
21 - Fresh cilantro leaves
22 - Sliced green onions
23 - Lime wedges
24 - Sliced red chili (optional)
# Directions:
01 - In a shallow bowl, combine soy sauce, lime juice, sesame oil, minced garlic, and black pepper. Add chicken breasts and turn to coat. Marinate for at least 15 minutes.
02 - Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken breasts 5 to 6 minutes per side until cooked through and charred. Let rest 5 minutes, then slice thinly.
04 - In a large pot, heat vegetable oil over medium heat. Add sliced onion and cook 2 to 3 minutes until softened. Stir in garlic and ginger; cook 1 minute until fragrant.
05 - Add Thai red curry paste and sauté 1 to 2 minutes to release flavors.
06 - Pour in coconut milk and chicken broth, stirring to combine. Bring mixture to a gentle simmer.
07 - Stir in fish sauce and brown sugar. Add red bell pepper, sugar snap peas, and carrots. Simmer 5 to 7 minutes until vegetables are tender-crisp.
08 - Add cooked noodles and lime juice to pot. Stir gently to warm through and evenly distribute flavors.
09 - Ladle soup into bowls. Top with sliced grilled chicken. Garnish with fresh cilantro, green onions, lime wedges, and sliced chili if desired.
# Expert Tips:
01 -
- It feels fancy and restaurant-worthy, but comes together in about 50 minutes without any real stress.
- The soup is naturally balanced—creamy, spicy, fresh—so every spoonful feels intentional rather than one-note.
- Grilling the chicken instead of poaching it adds a subtle smokiness that elevates the whole dish beyond typical curry soups.
02 -
- Don't skip the resting time for the grilled chicken—it continues cooking internally, and those 5 minutes make the difference between dry and tender.
- Taste the broth before adding the noodles and adjust the heat, salt, and sweetness; once the noodles go in, it's harder to correct seasoning without overdoing it.
- If the coconut milk looks separated or broken, you've boiled it too hard—a gentle simmer keeps it silky and luxurious.
03 -
- Make the broth the morning of or the night before if you're feeding people; it tastes even better when the flavors have had time to sit together.
- Keep the cilantro and lime wedges separate until serving—they brighten the soup far more when they're fresh and added at the table.