Thai Curry Noodle Soup with Chicken | An Easy Weeknight Dinner Recipe (2024)

We are obsessed with thisThai Curry Noodle Soup with Chicken recipe. It’s so flavorful – it’s spicy, creamy, and citrusy with thin strands of rice noodles and chunks of tender chicken. It is also an easy to prepare weeknight meal that is anything but boring.

ThisThai Curry Noodle Soup was loosely inspired by Pok Pok in Portland, Oregon. I had the most delightful spicy curry soup filled with rice noodles and tender chicken, and I wanted to create something similar. This is a much simpler but still delicious soup with some of the same flavor notes.

Thai Curry Noodle Soup with Chicken is a recipe that comes together so easily in just 30 minutes. You quickly brown the chicken, set it aside, and saute the onion, and add the garlic, ginger, and curry paste. Then you add the broth and coconut milk, bring to a simmer, and add the chicken and basil. Once the chicken has simmered in the soup for 10 minutes, you add the noodles. Once the noodles are soft the soup is ready to be garnished with green onion and served.

While this might not be what you think of when you think of comfort food, this is comfort food at its finest. It’s warm, spicy, and loaded with thin rice stick noodles. If you have a cold, you could make it extra spicy, and I think it would cure you.

This meal is dairy free, it gets its creaminess from Coconut Milk. This is great for people who have removed dairy from their diet.

Ingredients

1poundof Boneless Skinless Chicken Breasts
Salt and Pepper
2tablespoonsOlive Oil
1Small White Onionchopped
3clovesof minced or crushed Garlic
2tablespoonsminced Ginger
3-4tablespoonsRed Curry Paste
6-8cupsChicken Broth
114.5 ounces can of Coconut Milk
1/2cupplus 1 tablespoon chopped Basil
1Lime
1packageabout 6 ounces of Rice Stick Noodles
2Green Onions

Instructions

Chop the chicken into 1-inch chunks. Season with salt and pepper. Then heat 1 tablespoon of olive oil in a dutch oven over medium-high heat. Brown the chicken, then flip and brown the second side. Then remove from the dutch oven and set aside.
Using the same dutch oven, heat another tablespoon of olive oil. Heat over medium heat and add the white onion. While the onion is sauteing, mix the garlic, ginger, and red curry paste together. When the onion becomes translucent, add the curry paste mixture, stir it in with the onions, and let it cook for one minute.
Pour the chicken broth and coconut milk into the dutch oven and bring to a slow simmer. Once simmering, add the chicken, 1/2 cup basil, and the juice of the lime, and let cook for 10 minutes. Taste test and add more curry paste if you like. The best way to add more curry paste is to scoop out 1/2 cup of the broth, and the mix in some curry paste and then pour it into the soup - this guarantees that the curry paste will completely blend into the soup.
After the chicken has simmered for 10 minutes, add the rice noodles, cooking them until they are soft.
As soon as the noodles are ready, the soup is ready! Serve it topped with a sprinkle of fresh basil and some chopped green onion. If you want to add some extra heat you can add a drizzle of sriracha.

Recipe Notes

You can make the Thai Curry Soup as spicy as you like. I recommend starting with 3 tablespoons of the red curry paste, and then adding more to taste. The curry paste doesn't stir into the soup well, so pour a small amount of the broth into a bowl, and then stir in the curry paste until it is blended. Then pour it into the soup. You can find both red curry paste and rice stick noodles at Whole Foods. They should be next to each other in the International aisle. It is worth the trip to Whole Foods or a specialty grocer to find the super thin rice stick noodles, they give the soup a great texture and I love the softness of the noodles. The soup wouldn't be quite the same if you used another noodle.