Thai Red Curry Noodle Soup (Printable)
A rich Thai broth with grilled chicken, rice noodles, and fresh vegetables for a flavorful meal.
# 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 ounces coconut milk
14 - 3 cups chicken broth, low sodium
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)
# How To Make It:
01 - Combine soy sauce, lime juice, sesame oil, minced garlic, and black pepper in a shallow bowl. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes.
02 - Cook rice noodles following package directions. Drain, rinse under cold water, and set aside.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken 5 to 6 minutes per side until cooked through and charred. Let rest for 5 minutes before slicing thinly.
04 - Heat vegetable oil in a large pot 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 - Incorporate red curry paste and sauté 1 to 2 minutes to release flavors.
06 - Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
07 - Stir in fish sauce and brown sugar. Add bell pepper, sugar snap peas, and carrots. Simmer 5 to 7 minutes until vegetables are crisp-tender.
08 - Add cooked noodles and lime juice to pot. Stir gently to warm ingredients through.
09 - Ladle soup into bowls. Top each portion with sliced grilled chicken and garnish with cilantro, green onions, lime wedges, and optional sliced chili.
# Expert Suggestions:
01 -
- The grilled chicken adds a smoky depth that transforms a simple curry into something restaurant-worthy.
- It comes together in under an hour, yet tastes like you've been cooking all day.
- One pot means minimal cleanup while you're savoring every spoonful.
02 -
- Don't skip marinating the chicken; even 15 minutes transforms it from blank to intentional, and it grills with better color and flavor.
- Taste the broth before you add the noodles—this is your last chance to adjust the salt, spice, and sweetness to your preference.
- The moment you add the cold noodles, the temperature drops; make sure your broth is simmering gently so it reheats them without cooling down entirely.
03 -
- If your coconut milk has separated, don't drain the liquid; stir it together before opening the can so you get the full richness and consistency.
- Keep a lime wedge at the table so everyone can adjust the brightness of their own bowl—some people love extra squeeze, others prefer it mild.
- Make the chicken marinade in a zip-top bag instead of a bowl; it saves space and the chicken marinates more evenly with less effort.