Thai Red Curry Noodle Soup

Submitted by Heather Wilkinson - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 1 Tbsp. olive oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-in chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 Tbsp. red curry paste
• 1 Tbsp. freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13 1/2 oz.) can coconut milk
• 1/2 (8 oz.) package rice noodles
• 1 Tbsp. fish sauce
• 2 tsp. brown sugar
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 Tbsp. freshly squeezed lime juice

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
3. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
4. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste. Serve immediately.