Easy Thai Red Curry Noodle Soup

Looking for an easy and healthy weeknight dinner? This Thai Red Curry Noodle Soup is just the thing! With a rich and spicy red curry broth, fresh veggies, and tender noodles, this soup is sure to please. Plus, it’s packed with health benefits thanks to the delicious Thai ingredients used. So why not give it a try tonight?

What is Thai Cuisine?

Thai cuisine is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The ingredients in Thai food are often fresh, and meals are usually cooked to order. Thai cuisine is one of the most popular cuisines in the world and is known for its use of spices and herbs. Common ingredients in Thai dishes include rice, noodles, coconut milk, lime juice, lemongrass, ginger, garlic, chili peppers, fish sauce, and shrimp paste.

What is Thai Red Curry?

Red curry is a type of curry that is made with red chili peppers. This dish originates from Thailand and is typically made with chicken or beef as well as a variety of vegetables. Red curry is not only delicious but it also offers a variety of health benefits.

What are the Health Benefits of Red Curry?

The main ingredient in red curry, chili peppers, is a great source of vitamins and minerals such as vitamin C, beta-carotene, and magnesium. Chili peppers are also known to boost metabolism and help burn fat. In addition, the other ingredients used in red curries such as ginger, garlic, and lemongrass have unique health benefits that contribute to this dish being so healthy.

So there you have it! An easy and healthy weeknight dinner that is full of flavor and packed with health benefits. Give Thai Red Curry Noodle Soup a try tonight! You won’t be disappointed.

Do you have a favorite Thai dish?

Let me know in the comments below! And be sure to check out my other easy weeknight dinner recipes while you’re here. Happy cooking!

Prepare the meat

Quite often I have seen recipes for red curry, where people tend to fry the meat at the start without marinating the meat.

For this recipe we will be using chicken breast, I highly recommend cutting the breasts in to bite size pieces and marinating them in some of the curry mixture for at least 30 mins to 2 hours before cooking. Actually for the best results you should marinate the meat overnight in the fridge.

Noodles

You can use any noodles you like for this dish, although I recommend using rice noodles. Rice noodles tend to have a firmer texture and give a nice chewiness to the meal. With regular noodles or egg noodles, add to the curry right at the end.

5 from 1 vote

Easy Thai Red Curry Noodle Soup

For this recipe we will be using chicken breast, I highly recommend cutting the breasts in to bite size pieces and marinating them in some of the curry mixture for at least 2 hours before cooking. Actually for the best results you should marinate the meat overnight in the fridge. A really important part of the red curry is fresh basil leaves, these really enhance the flavour of the curry. Ideally you should use Thai Basil leaves, however these can sometimes be quite difficult to get so you can always use the regular basil leaves.

Servings 2 servings

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Ingredients

• 2 Chicken Breasts (Cut into bite sized pieces)
• 200 g Rice Noodles (Follow the instructions minus 1 minute)
• ½ Medium Onion
• ½ Red Pepper
• ½ Yellow Pepper
• 7 tbsp Red Curry Paste
• ½ tbsp Ginger Paste
• ½ tbsp Garlic Paste
• 2 tbsp Fish Sauce
• 400 ml Coconut Milk
• 150 ml Water
• ½ Lemon (Juiced)
• 2 handful Fresh Basil Leaves (Preferably Thai Basil)

Instructions

• In a bowl, mix together 2 tbsp Red Curry Paste and the bite size chicken pieces and mix well to coat. Cover and put in the fridge to marinate from 30 mins to 2 hours (for best results marinate overnight).
• Add the rice noodles to a pan of boiling water and cook for approximately 4 minutes. Remove, rinse and put to one side. (Follow the cooking instructions on the packet, minus 1 minute)
• Slice the onions and peppers.
• Add a little oil to a frying pan over a medium heat. Put in the marinated chicken and fry until about 50% cooked or the there is no visible pink left. Next remove the chicken from the pan.
• Using the same pan, still over a medium heat add in the onions and peppers and fry for a few minutes.
• Add in 5 tbsps curry paste and fry for a minute let the fragrance release, then add in the garlic and ginger and fry a little more. Next add the fish sauce, coconut milk and water, bring this to the boil.
• Once the sauce is boiling carefully add the chicken back in. Allow the sauce to come to the boil once again. Then simmer until the sauce thickens.
• Next add the noodles in and mix well, cook for another few minutes to allow the noodles to soak up some of the flavour.
• Scatter the one handful basil leaves and allow them to wilt, squeeze in the lemon, give it a good mix.
• Scatter more basil on the curry as you serve. Enjoy your meal 🙂

Course: Main

Cuisine: Thai

Keyword: noodles, red curry, soup