Red Curry Chicken Noodle Soup - Thai-Style Recipe

Name: Thai-Style Chicken Noodle Soup
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Thai
Ingredients: 1 1/2 tbsp freshly grated ginger; 3 pods of minced garlic; 3/4 cup (180 ml) of coconut milk; 1 1/2 cups (360 ml) of chicken broth or water; 1 tbsp brown sugar; 1 1/2 tbsp (22 ml) Thai Red Curry paste (homemade or store bought); 1 lb (450 g) of boneless, skinless chicken thighs cut into pieces; 3 medium carrots, sliced; 2 tbsp (30 ml) fish sauce; 1 1/2 tbsp (22 ml) peanut butter; 3 oz (85 g) thin dry rice noodles; 1 cup (240 ml) frozen peas; Thinly sliced scallions; Chopped cilantro; Freshly squeezed lime juice; Sriracha to taste; Freshly grated carrots

Jump to Recipe

I was looking through soups and came across this recipe by foodie crush, I made this a couple of times. Actually, all the times with my modifications (well you know, I cannot help that!). However, I have to confess, I was pleased as punch to end up with this recipe, that seems to cater to about 1 weeknight dinner and then some for lunchtime. I even had some red curry paste that I have been wanting to use up forever. Speaking of tested and tried, while this curry paste recipe has many layers of adaptation, it seems to fit in just fine.

This soup does some wonderful justice to carrots we have around and the best things is that I can notch it up or down in terms of heat with a splash of Sriracha, making it just perfect for both kids and us. Really, all of this ends up being a cross between Thai flavors and the more indegenous varieties of Indian style noodle soup such as Thupka or Khao Swey a Burmese soup that has found its ways to some sophisticated Bengali kitchens.

Frequently Asked Questions

What type of noodles should I use for Thai chicken noodle soup?

Rice noodles are the traditional choice. Thin dry rice noodles work well. Add them directly to the slow cooker along with the frozen peas and scallions for the last 20 to 30 minutes of cooking.

How do I keep the chicken from drying out in the soup?

Cook the chicken thighs directly in the slow cooker with the broth and aromatics for the full 3 hours on high — the moist, low heat of a slow cooker keeps the chicken from drying out, so there is no need to poach it separately.

Can I make this soup spicier?

Add extra Thai chilies or a spoonful of chili paste to the broth while it simmers. You can also serve with sliced fresh chilies and chili oil on the side so everyone can adjust their own heat level.

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About the Author

Rinku Bhattacharya

Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.

Rinku Bhattacharya has been a contributor to Honest Cooking since 2012.