This recipe is one of our absolute favorites. It’s delicious, fun to eat, and surprisingly easy and fast to make. Once you try it you’ll find yourself making it over and over again! Don’t worry if one or two of the ingredients seem unfamiliar. Chances are, you may discover a new ingredient (or two) that will become a staple in your kitchen.
You may feel some reservations about fish sauce if you haven’t used it before. It doesn’t exactly sound very appealing, does it? Well, you’d be surprised by how much depth of flavor it can bring to a dish. Plus, it’s very likely that you have already tried it without knowing, as it is a common ingredient in Thai food. The key is to use it in small amounts so, if it is your first time using it, taste your Thai red curry chicken noodle soup, add only half the amount, and let it cook for a minute or so before tasting again. Keep on adding until you are happy with the flavor.
Thai red curry paste is a phenomenal ingredient that you will soon find yourself using in several different recipes, such as our eggplant stuffed with chickpeas. (If you are familiar with Mexican food, think of it as an Asian version of achiote.) It is packed full of flavor and very easy to use. That being said, the flavor and heat can vary significantly between different brands. So try not to be discouraged if the first one you try is too spicy for you or not very flavorful.
Same advice with coconut milk. You may be lucky and choose a great brand on your first try, but we suggest to try two or more before choosing your favorite. Also, feel free to use light coconut milk if you are trying to consume less fat.
Finally, you can use chicken thighs instead of breast if you prefer. Your soup will have a little bit more fat, but chicken thighs are usually more flavorful than breasts.
Similar recipes
If you like the Thai red curry chicken noodle soup, you may also like the following recipes:
Thai red curry chicken noodle soup
Ingredients
- 1 chicken breast
- ½ small red onion
- ½ red bell pepper
- 1 tbsp Thai red curry paste
- 1 stalk lemongrass
- 2 cloves garlic
- 1 tbsp minced ginger
- ½ can coconut milk
- 4 oz rice noodles
- 3 ½ cups water
- 1 tbsp light soy sauce
- ½ tbsp fish sauce
- 2 tbsp coconut oil
- ½ lime
- salt and pepper
- fresh cilantro for garnishing
Instructions
- Cut the chicken breast in small cubes. Heat the coconut oil in a large saucepan and add the chicken. Cook until it is golden.
- Add finely chopped red onion and cook for a couple of minutes until it becomes soft. Then add finely chopped garlic and ginger. Cook for 30 seconds and add Thai red curry paste. Throw in a stalk of lemongrass cut in half (you can slightly bruise it with the handle of a knife to release the essential oils). Add the chopped bell pepper, pour water and boil for a few minutes.
- Add the coconut milk, soy sauce, and fish sauce. Taste and adjust the seasoning by adding salt and pepper.
- In another saucepan, boil the rice noodles following the instructions on the package. Usually it takes around 4 minutes.
- Distribute the noodles into individual bowls and pour the soup on top. Garnish with fresh cilantro and a couple of lime wedges.
Notes
- If you don’t have coconut oil, alternatively you can use vegetable oil.
- Garnish with sliced chili peppers if you want more heat.
- You can use chicken thighs instead of chicken breast. Thighs are more juice, but they have a bit more fat.