Red Thai Curry Chicken Soup
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Equipment
- 1 Large Pot
- 1 Heat-Resistant Spatula for stirring aromatics
- 2 Medium Bowls one for noodles, one for herbs
- 1 Ladle
Ingredients
Main
- 2 tablespoons vegetable oil
- 3 cloves garlic chopped
- One 2-inch piece fresh ginger peeled and thinly sliced
- 6 tablespoons Thai red curry paste
- 8 cups low-sodium chicken broth
- One 13.5-ounce can coconut milk
- 3 tablespoons fish sauce
- One 4-inch piece lemongrass lightly bruised
- Kosher salt
- Pinch of sugar
- 2 pounds boneless skinless chicken breast or thighs thinly sliced
- 3 ounces dried rice vermicelli noodles
- 1 small red onion thinly sliced
- 1/3 cup cilantro leaves
- 1 bunch scallions white and light green parts only, thinly sliced
- 1/3 cup torn Thai basil leaves
- Juice of 1 lime
Instructions
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
Notes
For an authentic depth of flavor, ensure you 'bloom' the red curry paste with garlic and ginger, stirring constantly until deeply fragrant and dark red. This process unlocks its full aromatic potential. Bruising the lemongrass stalk before adding it helps release its essential oils and distinct citrusy aroma into the broth; remember to remove it before serving as it's fibrous. Pay close attention to chicken cooking times; breasts cook much faster than thighs, and overcooked chicken can be dry and stringy. To maintain optimal noodle texture, only add them to the soup immediately before serving, or directly into individual bowls, to prevent them from becoming mushy. The fresh herbs and lime juice are critical for brightening the soup and tempering the curry's richness and heat; add them off the heat to preserve their vibrant flavor and color. Consider adding some thinly sliced bell peppers or bamboo shoots during the last 5 minutes of simmering for added texture and nutrition.