Thai Red Curry Noodle Soup
Easy Thai curry noodle soup with rice noodles, chicken, and coconut milk. Ready in 30 minutes with a simple vegetarian option!
- Prep time
- 14 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp oil
- 1 tbsp red curry paste
- 130 g chicken thighs (sliced into bite-sized pieces)
- ⅔ cup coconut milk
- ⅓ cup water
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 30 g carrot (cut into thin slices)
- 30 g cabbage or pak soi (chop into bite-sized chunks)
- 30 g mushrooms (trim and slice)
- ¼ onion (slice thinly or chop)
- ½ Thai red spur chili (sliced thinly, optional)
- 60 g dried rice noodles
Instructions
- 1
Prep the vegetables. Slice cabbage into chunks, carrot into thin strips, onion and chili into slices, and trim/slice mushrooms.
- 2
Fry the curry paste. Heat oil in a pot over medium-high, then fry the red curry paste until fragrant and the oil turns red.
- 3
Add the chicken. Stir in the chicken pieces until coated and no longer pink on the outside.
- 4
Simmer with coconut milk. Pour in coconut milk, water, fish sauce, and palm sugar. Simmer until the chicken is cooked through, and the broth is aromatic.
- 5
Add the vegetables. Stir in the cabbage, carrot, mushrooms, onion, and chili. Cook until just tender.
- 6
Prepare the noodles. Soak rice noodles in hot water until soft, then drain.
- 7
Combine and serve. Place noodles in bowls, ladle curry soup over the top, and serve with fresh herbs if desired.