- The soup strikes a balanced harmony between rich coconut cream, spicy red curry paste, and bright acidity from lime juice.
- Browning bone-in chicken breasts builds savory depth while keeping the meat juicy and tender.
- Testers loved how the recipe feels adventurous yet approachable, delivering bold flavor without complicated techniques.
Inspired by the cozy familiarity of chicken noodle soup and the flavors of Thai red curry, this soup delivers a deeply aromatic broth that’s rich, warming, and layered with complexity. Coconut cream gives the soup a velvety body, while red curry paste brings heat and spice that bloom quickly when cooked with garlic, ginger, and a touch of brown sugar.
The technique is straightforward, making it easy enough for a weeknight, but flavorful enough for company. Bone-in, skin-on chicken breasts are browned first, creating flavorful fond on the bottom of the pot and ensuring the meat stays juicy during its gentle simmer. Onion, carrot, and celery ground the dish in classic territory, while fish sauce and lime juice add umami and brightness at the end. Extra-wide egg noodles soak up the fragrant broth without overwhelming it, though rice is another good option if you’d like to keep it gluten-free.
Testers noted that the recipe is an approachable nod to laksa, making it an ideal entry point for home cooks familiarizing themselves with Southeast Asian flavors. It’s spicy yet rounded and soothing, especially when finished with fresh cilantro. Whether you’re looking for a restorative weeknight dinner or a make-ahead meal that reheats beautifully, this soup delivers warmth, bold flavor, and just enough heat to keep you coming back for another spoonful.
What ingredients are in Thai red curry paste?
Thai red curry paste is a concentrated blend of fresh aromatics and dried spices that form the backbone of many Thai dishes. It typically includes dried red chiles for heat and color, along with garlic, shallots, lemongrass, galangal, and makrut lime zest for fragrance. Shrimp paste is often added for savory depth, while coriander seed, cumin, and white pepper contribute warm, earthy spice and complexity.
Coconut milk versus coconut cream
Coconut cream and coconut milk come from the same source but differ in concentration and richness. Coconut cream is thicker and higher in fat, made from coconut meat with less added water, giving it a luxuriously rich, velvety texture ideal for soups and curries. Coconut milk is thinner and lighter, with more water and a subtler coconut flavor. Using coconut cream results in a fuller-bodied, more indulgent dish.
Notes from the Food & Wine Test Kitchen
- Stir curry paste constantly and briefly to prevent scorching while maximizing aroma.
- Keep the simmer gentle when cooking the chicken to maintain tenderness.
- Cook noodles only until al dente so they don’t become overly soft in the hot broth.
This recipe was developed by Liz Mervosh; the text was written by Breana Killeen.
