Thai Red Curry Chicken Noodle Soup

Soup

Thai Red Curry Chicken Noodle Soup

Coconut milk, red curry paste and makrut lime perfume a soup with shredded chicken and flat rice noodles.

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Yield
4 servings
Cuisine
Thai-inspired

Serving ideas

Finish each bowl with cilantro, crispy shallots and a lime wedge.

Ingredients

See the ingredient checklist
  • 8 oz medium-width flat rice noodles
  • 2 tbsp vegetable oil
  • 3 tbsp minced shallots
  • 3 cloves garlic, minced
  • 2 tsp minced ginger
  • 2 Thai chiles, split lengthwise
  • 5 tbsp red curry paste
  • 1 1/4 cups chicken stock
  • 1 tbsp fish sauce
  • 30 oz coconut milk
  • 3 makrut lime leaves, or the juice of 2 limes
  • 1 cup baby corn, cut into 1/2-inch pieces
  • 2 cups cooked shredded chicken
  • salt and black pepper, to taste
  • cilantro leaves
  • crispy shallots
  • lime wedges

Before you cook

Taste before adding extra salt because fish sauce and curry paste vary in saltiness.

How to make Thai Red Curry Chicken Noodle Soup

  1. Bring a pot of water to a boil. Add the noodles, cover, remove from the heat and soak for 8 to 10 minutes or until softened. Drain.

  2. Heat the oil over medium-high. Cook the shallots, garlic, ginger, chiles and curry paste for 3 to 4 minutes, stirring until fragrant.

  3. Stir in the stock and fish sauce and bring to a boil. Lower the heat, add the coconut milk and crushed lime leaves, and season with salt and pepper.

  4. When the broth is simmering, add the baby corn and chicken. Cook for 4 to 5 minutes, then add the noodles for another 2 to 3 minutes. Remove the chile halves and lime leaves.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Thai Red Curry Chicken Noodle Soup

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Coconut milk, red curry paste and makrut lime perfume a soup with shredded chicken and flat rice noodles.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    8 oz medium-width flat rice noodles
  • 2 tbsp vegetable oil
  •  
    3 tbsp minced shallots
  • 3 cloves garlic minced
  •  
    2 tsp minced ginger
  •  
    2 Thai chiles split lengthwise
  •  
    5 tbsp red curry paste
  •  
    1 ¼ cups chicken stock
  • Amber fish sauce in a clear glass pouring bottle and prep bowl1 tbsp fish sauce
  •  
    30 oz coconut milk
  •  
    3 makrut lime leaves or the juice of 2 limes
  •  
    1 cup baby corn cut into 1/2-inch pieces
  •  
    2 cups cooked shredded chicken
  •  
    salt and black pepper to taste
Garnishes
  • cilantro leaves
  •  
    crispy shallots
  • Fresh green lime wedges beside a whole limelime wedges

Instructions
 

  1. Bring a pot of water to a boil. Add the noodles, cover, remove from the heat and soak for 8 to 10 minutes or until softened. Drain.
  2. Heat the oil over medium-high. Cook the shallots, garlic, ginger, chiles and curry paste for 3 to 4 minutes, stirring until fragrant.
  3. Stir in the stock and fish sauce and bring to a boil. Lower the heat, add the coconut milk and crushed lime leaves, and season with salt and pepper.
  4. When the broth is simmering, add the baby corn and chicken. Cook for 4 to 5 minutes, then add the noodles for another 2 to 3 minutes. Remove the chile halves and lime leaves.

Notes

Taste before adding extra salt because fish sauce and curry paste vary in saltiness.
Adapted from Teri & Jenny, submitted recipe scan.

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