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Spicy Red Curry Chicken Noodle Soup

A rich, vibrant, and comforting bowl of noodles in a fiery coconut red curry broth, topped with shredded chicken, a jammy egg, and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Soup
Cuisine: Asian Fusion, Thai-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Aromatics & Broth
  • 2 tbsp vegetable oil
  • 3 tbsp Thai red curry paste adjust for spice preference
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 cups chicken broth low-sodium
  • 1 can full-fat coconut milk 13.5 oz
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
Noodles & Protein
  • 2 cups chicken breast cooked and shredded
  • 8 oz ramen or rice noodles
  • 2 large eggs for soft boiling
Garnishes
  • 1 cup bean sprouts fresh
  • 0.5 cup cilantro chopped
  • 1 whole lime cut into wedges
  • 1 dash chili oil optional

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Small saucepan (for eggs)
  • Medium Pot (for noodles)
  • Whisk

Method
 

  1. Boil eggs for 6.5 minutes, then transfer to an ice bath. Peel, slice in half, and set aside.
  2. Heat oil in a large pot over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
  3. Add red curry paste and cook for 1-2 minutes until slightly darkened and aromatic.
  4. Whisk in chicken broth, coconut milk, fish sauce, soy sauce, and brown sugar. Bring to a simmer.
  5. Reduce heat to low, add shredded chicken, and simmer gently for 10-15 minutes.
  6. In a separate pot, cook noodles according to package directions. Drain well.
  7. Divide cooked noodles into serving bowls. Ladle the hot chicken and curry broth over the noodles.
  8. Garnish with bean sprouts, fresh cilantro, soft-boiled egg halves, and serve with lime wedges.

Notes

Always store leftover noodles separately from the broth to prevent them from becoming mushy. Broth can be frozen for up to 3 months.