Easy Chicken Thai Noodle Soup with Red Curry

Red Curry Thai noodles with chicken and basil in a white bowl.

Easy Chicken Thai Noodle Soup with Red Curry

This Thai noodle soup is a vibrant and aromatic dish, perfect for a comforting meal. Packed with flavors from red curry paste, coconut milk, and fresh herbs!

5 from 4 votes

Print Pin

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Author: Deborah Rainford

Ingredients

3 cloves garlic, minced
1- inch piece of ginger, minced
250 g (½ lb) boneless skinless chicken, diced
1 red onion, thinly sliced
1 yellow pepper, thinly sliced
4 tablespoons Thai red curry paste
200 g (1 ¼ cups) tin sweet corn or frozen
400 ml (1 ¾ cups) coconut milk
400 ml (1 ¾ cups) chicken stock, using a stock cube or fresh
300 g (10 ½ oz) dried rice noodles
2 tablespoons soy sauce
2 tablespoons honey
Juice of 1 lime
1 bunch coriander, chopped
1 bunch basil, chopped

Instructions

Brown the Chicken: Heat some oil in a pan and brown the diced chicken. Remove the chicken pieces and set aside.
Sauté Aromatics: In the same pan, gently brown the ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
Cook Onion: Add the red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of onion for garnish.
Combine Vegetables and Curry Paste: Add the yellow pepper, sweet corn, and Thai red curry paste to the pan. Stir well to combine.
Add Liquids: Return the chicken to the pan, then add the chicken stock and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
Cook Noodles: Add the rice noodles and simmer until they are soft, about 5 minutes.
Finish with Flavorings: Stir in the soy sauce, lime juice, honey, chopped coriander, and basil.
Serve: Divide the soup into bowls and garnish with the reserved red onion and extra chopped basil.

Notes

Slow Cooker Method: To make this in a slow cooker, brown the chicken, then add the garlic and ginger. Pour in the chicken stock and cook on low for 6 hours or high for 3 hours.
In the last 30 minutes, add the yellow pepper, sweet corn, coconut milk, soy sauce, rice noodles, honey, and herbs. Finish cooking and serve as directed.
Customisations: For extra texture and flavour, add other vegetables like mushrooms or baby corn.
Spice Level: Adjust the amount of Thai red curry paste to your preferred spice level.

Nutrition

Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!