15-Minute Thai Red Curry Noodle Soup

Yield: 4-6 servings (6 cups)

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Skip the takeout wait! This soul-warming soup delivers restaurant-quality Thai flavors in just 15 minutes, featuring succulent chicken, tender rice noodles, and a coconut curry broth that'll have everyone asking for seconds.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound chicken thighs, cut into bite-sized pieces
• Sea salt and black pepper, to taste
• 4 cloves garlic, finely chopped
• 1 yellow bell pepper, sliced thin
• 1 shallot, finely diced
• 4 tablespoons Thai red curry paste
• 2 tablespoons fresh ginger, grated
• 4 cups chicken stock
• 2 (14-ounce) cans coconut milk
• 6 ounces thin rice noodles
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 4 scallions, sliced diagonally
• 1 cup fresh cilantro, roughly chopped
• ½ cup Thai basil leaves, torn
• 3 tablespoons fresh lime juice

Essential Equipment

• Large Soup Pot

Instructions

• Heat vegetable oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper. Add to hot oil and sear until lightly golden, about 3 minutes. Transfer to a plate.
• In the same pot, add garlic, bell pepper, and shallot. Sauté until fragrant and softened, about 2 minutes.
• Add curry paste and ginger, stirring constantly until the aromatics release their flavors, about 1 minute.
• Pour in chicken stock and coconut milk, scraping up any flavorful bits from the bottom. Bring to a gentle simmer.
• Return chicken to the pot. Let simmer for 5 minutes until chicken is cooked through.
• Add rice noodles, fish sauce, and sugar. Cook until noodles become tender, about 2-3 minutes.
• Turn off heat and stir in scallions, cilantro, Thai basil, and lime juice. Season with additional salt and pepper if needed.
• Serve piping hot, garnished with extra herbs and lime wedges.

Make It Your Own:

• Swap chicken for shrimp or tofu for variation
• Add mushrooms or baby spinach for extra vegetables
• Adjust curry paste to control heat level
• Use coconut cream for an extra rich broth

Storage Notes:Store broth and noodles separately in airtight containers for up to 3 days. The noodles will continue absorbing liquid, so keeping them separate maintains the perfect texture when reheating.

Get ready to add this to your weekly rotation - it's faster than delivery and tastes even better than takeout! Garnish with extra lime wedges, bean sprouts, or chili oil for the full Thai street food experience.