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Creamy Thai Red Curry Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A flavorful and comforting soup combining Thai red curry, chicken, noodles, and coconut milk for a delicious meal.

Ingredients

Dairy and Aromatics

  • 2 tablespoons salted butter
  • 2 shallots shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon ground ginger
  • 1/2 cup fresh Thai basil or cilantro, chopped

Curry Paste and Protein

  • 3-4 tablespoons Thai red curry paste
  • 1 pound chicken thighs or breasts

Vegetables

  • 1 red bell pepper chopped

Liquids and Condiments

  • 2 cups broth
  • 1 can (2 cups) coconut milk
  • 1 can (1 1/2 cups) pumpkin puree
  • 2 tablespoons creamy peanut butter
  • 1/4 cup tamari/soy sauce

Noodles

  • 1 pound rice or egg noodles

Garnish

  • pomegranate arils for serving

Instructions 

  • In a Dutch oven, melt butter with shallots, garlic, ginger, basil, and curry paste; cook 5 minutes.
  • Add chicken and bell pepper; pour in broth, cover, and simmer 15 minutes. Shred chicken.
  • Stir in coconut milk, pumpkin, tamari, and peanut butter; cook 5 minutes until warmed.
  • Cook noodles according to package; divide into bowls and ladle soup over. Garnish with pomegranate and herbs.

Notes

For extra flavor, add a squeeze of lime or extra herbs before serving.
Calories: 550kcal
Cost: $15
Course: Soup
Cuisine: Thai
Keyword: chicken, Curry, Noodles