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Steaming bowl of Thai red curry noodle soup with fresh vegetables and aromatic spices.

Best Thai Red Curry Noodle Soup

Discover the ultimate guide to making the perfect Thai Red Curry Noodle Soup, a culinary adventure that captivates food enthusiasts worldwide. Unlock the complex and vibrant flavors through the harmonious blend of aromatic spices, herbs, and chili peppers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons red curry paste
  • 2 cups chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 pound boneless, skinless chicken thighs, sliced
  • 8 oz rice noodles
  • 1 cup sliced mushrooms
  • 1 cup sliced bell peppers
  • 1 cup bean sprouts
  • Chopped cilantro, for serving
  • Lime wedges, for serving
  • Chili peppers, for serving

Equipment

  • Large saucepan
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large saucepan, combine the red curry paste and a small amount of the coconut milk. Cook over medium heat, stirring constantly, until fragrant and the oil separates, about 2 minutes.
  2. Add the remaining coconut milk, broth, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  3. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
  4. Add the rice noodles and cook until tender, about 3-5 minutes.
  5. Stir in the mushrooms and bell peppers, and cook for an additional 2-3 minutes.
  6. Serve the Thai Red Curry Noodle Soup hot, garnished with bean sprouts, cilantro, lime wedges, and chili peppers.

Notes

For best results, sauté the curry paste in a small amount of coconut milk to release the full depth of flavor before adding the remaining liquids. Experiment with different protein options, such as shrimp or tofu, to suit your preferences. Adjust the amount of chili peppers to control the level of heat.