Red Curry Chicken Noodle Soup

A warming Thai-inspired soup with tender chicken, rice noodles, creamy coconut milk, bright lime, and wilted spinach in a gently spicy red curry broth.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 1 tablespoon vegetable oil
• 3 tablespoons red curry paste
• 4 cups low-sodium chicken broth
• 1 can (13.5 ounces) unsweetened coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 6 ounces rice noodles
• 4 cups baby spinach
• 1 large lime
• 0.25 cup cilantro

Cooking instructions

1. Cut the chicken into thin, bite-size pieces. Zest the lime, then cut it into wedges. Set the noodles aside according to the package directions; do not cook them yet. (about 5 min)
2. Heat the oil in a large pot over medium heat. Add the red curry paste and cook, stirring, until fragrant and slightly darkened, about 1 minute. (about 1 min) — Medium heat
3. Gradually whisk in the chicken broth, then stir in the coconut milk, fish sauce, brown sugar, and lime zest. Bring the soup to a gentle simmer. (about 5 min) — Medium heat
4. Add the chicken and simmer gently until opaque throughout and the thickest pieces reach 165°F (74°C) on an instant-read thermometer, about 8 minutes. (about 8 min) — Gentle simmer
5. Add the rice noodles and cook until just tender according to the package timing, usually 3 to 5 minutes. Stir in the spinach and cook until wilted, about 1 minute. (about 5 min) — Gentle simmer
6. Remove the pot from the heat. Stir in the juice of half the lime, taste, and adjust with more lime juice or fish sauce if needed. Ladle into bowls and garnish with cilantro; serve with the remaining lime wedges. (about 1 min)