Thai Red Curry Noodle Soup

This soup is bursting with flavor with tender chicken bites, rice noodles, coriander, basil and lime juice! So comfortable, comforting and fragrant - plus it's pretty easy for any night of the week!


  • 1 tablespoon olive oil
  • 1 1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 ounces) coconut milk
  • 1/2 (8 ounce) packet of rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons of brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


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