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A flavorful, easy one-pot dinner featuring tender chicken, silky rice noodles, fresh cilantro, basil, and a zesty lime finish with traditional Thai red curry flavors.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, 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 (13.5-ounce) can coconut milk
  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • Green onions, thinly sliced
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. Warm the olive oil in a large Dutch oven or stockpot over medium heat; season the chicken with salt and pepper, add the chicken and cook until golden brown, about 2–3 minutes, then remove and set aside.
  2. Add the minced garlic, diced red bell pepper, and diced onion to the pot and cook, stirring occasionally, until softened, about 3–4 minutes.
  3. Stir in the red curry paste and grated ginger and cook until fragrant, about 1 minute.
  4. Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
  5. Return the chicken to the pot, bring to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid thickens slightly, about 10 minutes.
  6. Stir in the rice noodles, fish sauce, and brown sugar and cook until the noodles are tender, about 5 minutes.
  7. Turn off the heat and fold in thinly sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice; taste and season with more salt and pepper if needed.
  8. Ladle the soup into bowls and serve immediately.

Notes

Sear the chicken first for deeper flavor and better texture., Start with less red curry paste to adjust heat to your preference., Watch rice noodles carefully as they cook quickly and can become mushy; undercook slightly if unsure., Use full-fat coconut milk for a richer, creamier soup., Fish sauce provides savory umami; add slowly and taste to avoid overpowering., Scrape any browned bits from pot bottom when adding broth for extra flavor., If coconut milk separates when reheating, whisk over low heat to recombine., Protein swaps: chicken thighs, shrimp, or pan-seared tofu work well., Make vegetarian by using vegetable broth, omitting fish sauce, and adding soy sauce or miso for umami., Noodle substitutions include vermicelli, udon, or soba; adjust cooking times accordingly., Add extra vegetables like shredded cabbage, zucchini, mushrooms, snap peas, or bok choy., Add fresh chilies or chili flakes to increase spiciness.

Nutrition

Find it online: https://mamapantry.com/thai-red-curry-noodle-soup/