Thai Red Curry Soup

A bowl of red curry soup with rice noodles, chicken, and an assortment of toppings.

This Thai Red Curry Soup boasts slippery rice noodles, red curry paste, chicken, and vegetables cooked into a bold and cozy soup.

Course Soup, Dinner, Lunch

Cuisine Asian

Keyword red curry soup, thai red curry noodle soup, Thai Red Curry Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 419kcal

Author Jamie

Ingredients

1 tablespoon coconut oil
4 servings chicken breasts or tenders, cut into bite-sized pieces
3 cloves garlic , minced
1 thumb-sized piece fresh ginger , peeled and minced
3 tablespoons Red Thai Curry paste (45 ml)
3 cups chicken or vegetable broth (700 mL)
1 medium red bell pepper sliced thinly and halved
1 14 ounce can full-fat coconut milk (400 ml)
2 tablespoons Gluten-free soy sauce or coconut aminos (30 ml)
4 servings rice noodles , linguine or stir-fy style (200 grams)
3 small heads bok choy , ends trimmed and washed
1 lime , cut into wedges

Instructions

Chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add the chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
Sipces + aromatics: Add coconut oil, garlic, and ginger. Cook, stirring on occasion, until the garlic is just beginning to turn golden (2-3 minutes). Add red curry paste and cook for 1 minute more, stirring constantly.
Vegetables: Add broth, bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 5-7 minutes more, until the noodles and greens are soft.
Toppings: Add lime wedges and optional toppings before enjoying warm!

Video

Notes

I recommend preparing all the vegetables first. Once you begin cooking, the process moves quickly!

Storage: Store leftover Thai red curry soup in an airtight container in the refrigerator for up to 3 days. After the first day, the noodles will absorb much of the liquid making the texture more like a traditional noodle curry than soup. It makes for a great take-along lunch for work or school the next day.

Optional toppings: The toppings make this red curry soup even better! Don't skip the lime, and add sliced green onions, basil, and sambal chili sauce if you can.

It's good with tofu too. Fry the tofu separately so it's crisp and add it in at the end.

Nutrition