Ingredients for Thai Soup with Noodles:

For this flavor-packed dish you’ll need:

• 2 tablespoons olive oil (divided)
• 1 lb chicken (chopped into cubes)
• Salt, pepper, and red pepper flakes (to season chicken)
• 1 onion (chopped)
• 2 bell peppers (whatever colors you prefer, chopped)
• ½ jalapeno pepper (chopped, seeds removed)
• 5-6 cloves of garlic (minced)
• ½ tablespoon fresh ginger (grated)
• 4 tablespoons red curry paste
• 1 12 oz can coconut milk
• 48 oz chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon turmeric
• ¼ teaspoon cayenne
• 1 8 oz package rice noodles
• 2 teaspoons brown sugar
• 1 tablespoon fish sauce
• ¼ cup fresh cilantro (chopped)
• ¼ cup fresh basil (chopped)
• 1 tablespoon green onion (chopped)
• Juice from ½ lime

What is red curry paste?

Thai red curry paste is a concentrated base ingredient that adds authentic Thai flavor to your dish. It typically contains ingredients like red chili peppers, garlic, lemongrass, and turmeric. It’s incredibly delicious! You can find it in the International/Asian section of most grocery stores.

What is fish sauce?

If you haven’t used fish sauce before, the name might sound unappealing, but it’s quite the opposite! Made from anchovies and salt, fish sauce is used to flavor many Thai dishes. If you’re hesitant about using anchovies, remember that Caesar salad dressing is also made with them! You can find fish sauce in the International/Asian section of most grocery stores. If you can’t find it, soy sauce can work as a substitute.

How to Make Thai Soup with Noodles:

Start by using a large pot or Dutch oven. Cut up your chicken and season it with salt, pepper, and some red pepper flakes if desired. Heat 1 tablespoon of olive oil in the pot over medium heat. Add the chicken and cook for 5-6 minutes, breaking it up with a spatula into smaller pieces until cooked through. Once done, remove it to a small bowl.

Next, add another tablespoon of olive oil to the pot and heat it. Add the onions, bell peppers, and jalapeño. I used a mix of large and small bell peppers, chopping the small ones into rings. Sauté for 4-5 minutes, then add the garlic, ginger, and red curry paste, cooking for another 1-2 minutes.

Pour in the coconut milk and stir well. Next, add the chicken broth, turn up the heat, and bring it to a boil. Stir in the spice mixture, reduce the heat, and simmer for 10-15 minutes.

Stir in the rice noodles, brown sugar, and fish sauce. Cook for 5-6 minutes or until the noodles are cooked through.

Finally, turn off the heat and stir in cilantro, basil, green onion, and lime juice. Adjust the spice level as needed.

How to Serve:

To serve, sprinkle a little more fresh cilantro on top and provide a spoon and chopsticks. I personally use the chopsticks linked here.

Storage Instructions for Thai Soup with Noodles:

This Thai Soup with Noodles stores well. Keep it in an airtight container in the refrigerator for up to 5 days and simply reheat it on the stove or in the microwave. I always have leftovers!

Enjoy a bowl this weekend!

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