Thai Chicken Noodle Soup (Red Curry)

Thai Chicken Noodle Soup! Creamy, but still spicy Thai red curry soup with tender pieces of chicken, totally slurpable rice noodles and some sweet corn and yellow pepper to make sure we keep it healthy and in good standing with the veg department. All you'll need is a couple of simple everyday ingredients all available from Aldi UK. This recipe is not affiliated with Aldi in any way, I just love cooking simple but amazing recipes with everyday ingredients and love to share them with you! ♥

Allow me to formally introduce you to the soup you're going to want to be spooning up all autumn and winter long. This soup is authentic in its ingredients and simple in its prep. It's cosy, comforting and fragrant. It also happens to be a 15-minute one-pot soup, which makes it easy and quick enough for any night of the week.

Thai Chicken Noodle Soup
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Ingredients needed for Thai Chicken Noodle Soup

1. Red Curry Paste
2. Boneless skinless chicken breast
3. Rice Noodles
4. Yellow Pepper
5. Red Onion
6. Ginger
7. Garlic
8. Basil
9. Coconut Milk
10. Sweet Corn (tin or frozen)
11. Lime
12. Honey (or brown sugar)
13. Chicken or vegetable stock cube (or water)

How to Make Thai Curry Noodle Soup Step By Step

• Heat some oil in a pan and brown your chunks of chicken. Remove the chicken pieces and set them aside.
• Gently brown the ginger and garlic in the pan and add a splash of water and scrape up any brown bits from the chicken. Add the red onion and soften for about 5 minutes. Save a little bit of onion for the top of the soup bowls.

• Add in the yellow pepper, sweet corn and Thai curry paste. Stir well. Add the chicken pieces back to the pot along with the chicken stock, sweet corn, and coconut milk. Bring to a boil and turn down to a simmer.
• Add in the rice noodles and continue to simmer until they're soft. About 5 minutes. Stir in the soy sauce, lime juice, basil, coriander and honey.
• Divide into bowls and serve with some extra red onions and chopped basil.

Can you freeze Thai Red Curry Soup?

You sure can! If you're going to freeze this soup, I would suggest that you make it as directed, but skip adding the rice noodles. They won't freeze well and will turn mush on reheating. Make the soup right up until that point, and freeze it.

When you defrost and reheat the soup, then add the rice noodles into it. BUT... this soup is also extremely satisfying without any noodles at all. It's creamy enough to feel comforting and filling but without all the fat and heaviness of dairy cream. So if you are freezing either add the noodles when you reheat or feel free to skip the noodles all together.

Can this Thai chicken soup be made in the slow cooker?

You bet it can! For cooking in the slow cooker see the recipe notes, but I'll just tell you now... there will be nothing as amazing as coming home to a steaming bowl of this soup ready and waiting for you.

How long will this take me to make?

Stovetop method will take about 15-20 minutes and the slow cooker method will take about 6 hours on low heat.

Want to make it vegetarian?

Skip the chicken and add-in-

• courgettes
• bok choi
• peas
• spinach
• squash chunks

Thai Chicken Noodle Soup (Red Curry)

A Thai chicken noodle soup to keep you cosy all winter. The perfect mix of spicy Thai curry, creamy coconut milk and fresh lime juice and basil. Also... noodles for days!

5 from 1 vote

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Course: Soup

Cuisine: Thai

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

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Author: Deborah Rainford

Ingredients

1x2x3x

• 3 cloves (3 cloves) garlic
• 1 inch (1 inch) piece of ginger
• 250 g (1 cups) boneless skinless chicken, diced
• 1 (1) red onion thinly sliced
• 1 (1) yellow pepper, thinly sliced
• ⅓ (⅓) jar Thai red curry paste
• 1 (1) tin sweet corn or 200g frozen
• 400 ml (1 ⅗ cups) coconut milk
• 400 ml (1 ⅗ cups) chicken stock, made using a stock cube or use fresh
• 2 (2) nests of rice noodles
• 2 tablespoons (2 tablespoons) soy sauce
• 2 tablespoons (2 tablespoons) honey
• juice of 1 lime
• 1 (1) bunch coriander
• 1 (1) bunch basil

Instructions

• Heat some oil in a pan and brown the chunks of chicken. Remove the chicken pieces and set them aside.
• Gently brown the ginger and garlic in the pan and add a splash of water and scrape up any brown bits from the chicken. Add the red onion and soften for about 5 minutes. Save a little bit of onion for the top of the soup bowls.
• Add in the yellow pepper, sweet corn and Thai curry paste. Stir well. Add the chicken pieces back to the pot along with the chicken stock, sweet corn, and coconut milk. Bring to a boil and turn down to a simmer.
• Add in the rice noodles and continue to simmer until they're soft. About 5 minutes. Stir in the soy sauce, lime juice, basil, coriander and honey.
• Divide into bowls and serve with some extra red onions and chopped basil.

Notes

To make this in a slow cooker brown the chicken, add in the garlic and ginger. Pour in the chicken broth and cook on low for 6 hours or high for 3.

During the last 30 minutes of cooking, add in the yellow pepper and sweet corn, coconut milk and soy sauce, rice noodles, honey, and herbs. Finish cooking and continue with step 5.

Nutrition

Calories: 177kcal | Carbohydrates: 9g | Protein: 10g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 370mg | Potassium: 327mg | Fiber: 1g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 29mg | Calcium: 17mg | Iron: 2mg

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