20-Minute Thai Red Curry Noodle Soup With Chicken R

Name: 20-Minute Thai Red Curry Noodle Soup With Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 2 teaspoons vegetable oil; 2 tablespoons Thai red curry paste; 2 quarts low-sodium store-bought or homemade chicken broth; 2 tablespoons fish sauce (plus more to taste); 2 tablespoons sugar (plus more to taste); 2 tablespoons fresh juice from about 2 limes (plus more to taste); 2 small boneless skinless chicken breast halves (about 10 ounces total); 8 ounces Thai-style rice noodles or thin spaghetti; Handful basil, cilantro, and/or mint leaves; Handful sliced scallions

Servings: persons

Kosher salt
2 teaspoons vegetable oil
2 tablespoons Thai red curry paste
2 quarts low-sodium store-bought or homemade chicken broth
2 tablespoons fish sauce (plus more to taste)
2 tablespoons sugar (plus more to taste)
2 tablespoons fresh juice from about 2 limes (plus more to taste)
2 small boneless skinless chicken breast halves (about 10 ounces total)
8 ounces Thai-style rice noodles or thin spaghetti
Handful basil, cilantro, and/or mint leaves
Handful sliced scallions

1
Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in chicken broth, fish sauce, sugar, and lime juice. Add chicken breast halves.
2
Allow mixture to come to a simmer and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a bowl and, wearing gloves or working under cold running water, tear chicken into bite-sized strips.
3
Cook noodles in boiling water according to package instructions.
4
To serve, divide noodles and chicken between four large bowls. Season broth to taste with more lime juice, fish sauce, sugar, and salt as desired, then pour over chicken and noodles. Divide herbs and scallions between bowl, and serve immediately with extra lime wedges.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 2 teaspoons vegetable oil, 2 tablespoons Thai red curry paste, 2 quarts low-sodium store-bought or homemade chicken broth, and more.

Yes, 20-Minute Thai Red Curry Noodle Soup With Chicken Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

20-Minute Thai Red Curry Noodle Soup With Chicken Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions