Thai Chicken Red Curry Noodle Soup
By Tiffy Cooks
Creamy, cozy, and packed with warm spices, this khao soi-inspired Thai Red Curry Chicken Noodle Soup is my shortcut to those rich, deeply aromatic curry noodle flavors. Juicy chicken thighs are seasoned with curry powder, ginger, turmeric, and warm spices, pan-seared until golden, then simmered in a creamy Thai coconut red curry broth with chewy noodles. Finish with a squeeze of lime for a bright contrast to the rich, savory broth. This one-pot noodle soup brings all those bold curry flavors together in a cozy, weeknight-friendly bowl. If you love a cozy bowl of noodles with a little heat, this is an easy one to add to your dinner rotation!
Equipment
- Pumpkin Dutch Oven
Ingredients
Curry Marinated Chicken
- 2 chicken thighs boneless, skin-on
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp oil
Red Coconut Curry Noodle Soup
- ½ small onion finely chopped, about ½ cup
- 3-4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp Thai red curry paste
- 1 cup full-fat canned coconut milk
- 2 cups chicken stock plus more if needed
- 2 Servings noodles of choice
Optional Garnishes
- Fresh cilantro
- Red chili flakes or sliced fresh chili
- Lime wedges
Instructions
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Season the chicken on both sides with curry powder, garlic powder, paprika, turmeric, cumin, onion powder, and a small pinch of salt and black pepper.
- Sear the Chicken: Heat the oil in a large pot or deep skillet over medium to medium-high heat. Once hot, place the chicken skin-side down in the pan. Cook without moving it for about 5–6 minutes, or until the skin is deeply golden and releases easily from the pan.
- Flip and Set Aside: Flip and cook the second side for another 2–3 minutes. The chicken does not need to be completely cooked at this point because it will finish cooking in the soup. Remove the chicken and set it aside on a plate.
- Cook the Aromatics: Lower the heat to medium. If there is a large amount of chicken fat in the pan, carefully spoon some out, leaving about 1 tablespoon behind. Add the chopped onion and sauté for 1-2 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and ginger and cook for another 30–60 seconds, just until fragrant. Be careful not to burn the garlic.
- Toast the Curry Paste: Add the red curry paste and stir it into the aromatics. Cook for about 1 minute, stirring constantly.
- Make the Coconut Curry Broth: Pour in the coconut milk and chicken stock. Stir well, scraping the bottom of the pan to release any flavorful browned bits left from cooking the chicken. Bring everything to a gentle simmer. Avoid a hard boil, which can cause the coconut milk to separate.
- Add the Noodles and chicken: Add your noodles and chicken, Continue simmering according to the noodle package instructions, usually around 3–6 minutes, depending on the type of noodle you are using. Optional: You can add some fast-cooking vegetables at the last 1-2 minutes.
- Taste and Finish: Taste the broth and adjust with additional salt and black pepper if needed. If the soup becomes thicker than you like after the noodles cook, simply add another ¼–½ cup chicken stock until it reaches your preferred consistency. Divide the noodles and chicken between two bowls. You can leave the chicken thighs whole or slice them before serving.
- Serve: Top with cilantro, chili flakes or fresh chili, and a generous squeeze of fresh lime. Serve immediately and enjoy!
Notes
The chicken is ready when the thickest part reaches an internal temperature of 165°F / 74°C.
To add quick-cooking vegetables such as:
- spinach
- bok choy
- napa cabbage
- bean sprouts
- snow peas
Nutrition
Calories: 855kcalCarbohydrates: 62gProtein: 36gFat: 55gSaturated Fat: 28gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 118mgSodium: 893mgPotassium: 998mgFiber: 2gSugar: 6gVitamin A: 2718IUVitamin C: 7mgCalcium: 103mgIron: 8mg
