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–+ servings

Red Curry Udon Noodle Soup

This red curry udon noodle soup is the ultimate cozy bowl, perfect for days when you're feeling under the weather. The warming spices, tender chicken, and creamy coconut broth make it soothing and comforting, while the fragrant herbs and a hint of lime add a refreshing kick. It's a satisfying, one-bowl meal that feels like a hug in every spoonful.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields3 to 4
Print Recipe Pin Recipe
Servings3 to 4

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into thin pieces
  • 2 tablespoons vegetable or coconut oil
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • ¼ cup red curry paste, more to taste
  • 1/2 tablespoon fish sauce
  • 13- ounce can coconut milk
  • 1 1/2 to 2 cups chicken or vegetable broth, more to taste
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar
  • ½ to 1 teaspoon red pepper flakes
  • salt, to taste
  • 1 whole red bell pepper, thinly sliced
  • 1 cup green beans, chopped
  • 2 tablespoons Thai basil, chopped
  • 1 tablespoon cilantro, finely chopped
  • 12 ounces cooked udon noodles

Instructions 

  1. Cook the Aromatics: In a large pot, heat oil over medium heat. Add the ginger paste and minced garlic, sautéing for 1-2 minutes until fragrant.
  2. Add Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes to let the flavors develop.
  3. Make the Broth: Pour in the coconut milk, fish sauce, and 1 1/2 to 2 cups of chicken or vegetable broth (starting with 1 1/2 cups, adding more if you prefer a thinner soup). Add the lime juice, brown sugar, red pepper flakes, and salt to taste. Stir to combine and bring to a simmer.
  4. Poach the Chicken: Add the sliced chicken thighs directly to the simmering broth. Allow the chicken to cook for 5-7 minutes, or until cooked through and tender.
  5. Add Vegetables: Stir in the red bell pepper and green beans. Simmer for an additional 5-7 minutes, until the vegetables are tender but still have a slight crunch.
  6. Finish with Herbs and Noodles: Add the Thai basil, cilantro, and cooked udon noodles. Stir and cook for another 1-2 minutes, until the noodles are warmed through.
  7. Serve: Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with additional herbs if desired. Enjoy hot!

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