Spicy Thai Red Curry Soup in 30 minutes 😍

Ingredients

• 1 large Red Onion (sliced)
• 1 large Bell Pepper (any color, sliced)
• 2 pieces (about 1 lb) Chicken Breast (boneless, skinless, cubed)
• 2 tablespoons Olive Oil (for sautéing)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 2 tablespoons Red Curry Paste (Thai brand preferred)
• 1 can (13.5 oz) Coconut Milk (full‑fat for richness)
• 2 cups Chicken Broth (low‑sodium)
• to taste Salt
• 200 grams Rice Noodles (dry, broken into bite‑size pieces)
• 1 teaspoon Fish Sauce (optional, adds depth)

Instructions

1. Prepare Ingredients

   Slice the red onion and bell pepper, mince the garlic, grate the ginger, and cube the chicken breast into bite‑size pieces.

   Time: PT5M

2. Sauté Aromatics

   Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Curry Paste and Liquids

   Stir in the grated ginger and red curry paste; cook for 1 minute to release aromas. Pour in the coconut milk and chicken broth, then season with salt. Mix well.

   Time: PT3M

   Temperature: medium

4. Simmer Chicken

   Add the cubed chicken to the broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 10 minutes until the chicken is cooked through and no longer pink.

   Time: PT10M

   Temperature: low simmer

5. Add Noodles and Finish

   Stir in the rice noodles and optional fish sauce. Cook for 3–4 minutes, stirring gently, until the noodles are tender and have absorbed some broth.

   Time: PT3M

   Temperature: medium

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g