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Creamy Thai Red Curry Chicken Noodle Soup

A rich and aromatic Thai soup featuring tender shredded chicken and rice vermicelli in a creamy coconut red curry broth, garnished with fresh cilantro and lime.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Aromatics & Broth
  • 1 tbsp coconut oil
  • 3-4 tbsp Thai red curry paste
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 cans (13.5 oz) full-fat coconut milk
  • 2 cups chicken broth
The Seasoning
  • 2 tbsp fish sauce plus more to taste
  • 1 tbsp palm sugar or brown sugar
Proteins & Noodles
  • 1 lb chicken breasts boneless, skinless
  • 8 oz thin dried rice vermicelli
  • 1 red bell pepper thinly sliced
Garnishes
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges
  • chili oil optional, for drizzling

Equipment

  • Large Soup Pot or Dutch Oven
  • Medium Pot (for noodles)
  • Tongs or Two Forks

Method
 

  1. Soak rice vermicelli in hot water according to package directions until tender; drain and rinse cold. Divide into serving bowls.
  2. In a large pot, sauté red curry paste, garlic, and ginger in coconut oil until fragrant (2-3 minutes).
  3. Whisk in coconut milk and chicken broth until smooth. Stir in fish sauce and sugar; bring to a simmer.
  4. Add whole chicken breasts, reduce heat, cover, and poach for 12-15 minutes until cooked through.
  5. Remove chicken, shred with forks, and return to the pot along with sliced red bell pepper. Simmer for 3 minutes.
  6. Ladle hot soup over noodles. Top with cilantro and serve with lime wedges and chili oil.

Notes

Do not cook the rice noodles in the main soup pot, as they will absorb too much broth and become soggy. Keep them separate until serving.