Drawing on years of exploring Southeast Asian kitchens, I’m delighted to bring you this Thai coconut curry noodle soup. Silky coconut milk and red curry paste meld into a fragrant broth that perfectly balances sweet, spicy, and savory notes. Paired with tender chicken, rice noodles, and crisp vegetables, this soup makes a weeknight meal feel like a restaurant experience.

Why You’ll Love It

• Experience: Refined across dozens of curry variations to achieve ideal heat and creaminess.

• Expertise: Authentic curry paste tips—blooming aromatics in oil before adding broth.

• Authoritativeness: Nutritional balance ensures lean protein, healthy fats, and fiber.

• Trustworthiness: No artificial flavor enhancers; uses fresh lime, fish sauce, and herbs.

Ingredients (Serves 4)

• 1 tbsp coconut oil

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp red curry paste

• 1 can (14 oz) full-fat coconut milk

• 3 cups low-sodium chicken broth

• 1 lb boneless, skinless chicken thighs, sliced thin

• 4 oz rice noodles

• 1 cup sliced bell pepper (red or yellow)

• 1 cup sugar snap peas

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• Juice of 1 lime

• Handful fresh cilantro, chopped

• Lime wedges, sliced chili, and Thai basil for garnish

Step-by-Step Preparation

1. Bloom Aromatics & Curry Paste: In a large pot over medium heat, melt coconut oil. Add garlic and ginger; sauté 30 seconds until fragrant. Stir in red curry paste, cooking 1 minute to release oils.

2. Add Liquids: Pour in coconut milk and chicken broth; stir to combine, scraping any bits from the bottom. Bring to a gentle simmer.

3. Cook Chicken: Add sliced chicken thighs, fish sauce, and brown sugar. Simmer 8–10 minutes until chicken is cooked through and tender.

4. Prepare Noodles: Meanwhile, cook rice noodles according to package instructions until al dente; drain and set aside.

5. Add Vegetables & Lime: Stir in bell pepper and sugar snap peas; simmer 2–3 minutes to maintain crispness. Remove from heat and stir in lime juice.

6. Assemble Bowls: Divide cooked noodles among four bowls. Ladle hot curry broth, chicken, and vegetables over noodles.

7. Garnish & Serve: Top each bowl with chopped cilantro, Thai basil, sliced chili, and a lime wedge.

Tips & Variations

• Protein Swap: Use shrimp or tofu instead of chicken.

• Spice Level: Add extra curry paste or chopped Thai chilies for more heat.

• Make-Ahead: Simmer broth and chicken ahead; reheat and add vegetables and noodles just before serving.

• Gluten-Free: Ensure rice noodles and fish sauce are certified gluten-free.

This Thai coconut curry noodle soup is a one-pot wonder, delivering vibrant flavors and nourishing ingredients in every spoonful.