Description
A rich and flavorful Creamy Thai Red Curry Chicken Noodle Soup combining tender chicken, fragrant Thai red curry paste, creamy coconut milk, and pumpkin puree for a comforting meal. This soup is finished with fresh herbs and pomegranate arils for a burst of freshness and texture, served over tender noodles.
Ingredients
Scale
Main Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1/2 cup fresh Thai basil or cilantro, chopped
- 3–4 tablespoons Thai red curry paste
- 1 pound chicken thighs or breasts
- 1 red bell pepper, chopped
- 2 cups broth
- 1 can (2 cups) coconut milk
- 1 can (1 1/2 cups) pumpkin puree
- 2 tablespoons creamy peanut butter
- 1/4 cup tamari or soy sauce
- 1 pound rice or egg noodles
For Serving
- Pomegranate arils
- Extra coconut milk (optional)
- Extra cilantro (optional)
Instructions
- Sauté aromatics and curry paste: In a Dutch oven over high heat, melt the butter. Add the chopped shallots, garlic, ground ginger, fresh Thai basil or cilantro, and Thai red curry paste. Cook and stir until the curry paste thickens and the mixture is fragrant, about 5 minutes.
- Add chicken and bell pepper: Toss in the chicken thighs or breasts and chopped red bell pepper, coating them in the curry mixture thoroughly.
- Simmer with broth: Pour in the broth, cover the Dutch oven, and let the soup simmer gently for 15 minutes until the chicken is fully cooked through.
- Shred the chicken: Using two forks or tongs, shred the cooked chicken directly in the pot.
- Add coconut milk, pumpkin, tamari, and peanut butter: Stir in the coconut milk, pumpkin puree, tamari or soy sauce, and creamy peanut butter. Let the soup cook for another 5 minutes to warm all ingredients and meld the flavors.
- Cook noodles separately: While the soup simmers, cook the rice or egg noodles according to the package instructions. Drain and set aside.
- Assemble and serve: Divide cooked noodles between serving bowls. Ladle the hot Thai red curry chicken soup over the noodles. Garnish with pomegranate arils and, if desired, extra coconut milk and fresh cilantro.
Notes
- You can use either chicken thighs or breasts depending on preference; thighs are juicier and more flavorful.
- If Thai red curry paste is too spicy for you, start with 3 tablespoons and adjust to taste.
- Substitute tamari with regular soy sauce if not gluten sensitive.
- You can replace pumpkin puree with butternut squash puree if preferred.
- For a vegetarian or vegan version, omit the chicken and use vegetable broth, and substitute the peanut butter and curry paste accordingly.
- Fresh Thai basil adds authentic flavor, but cilantro is a good substitute if unavailable.
- Leftover soup can be refrigerated for up to 3 days, but noodles are best cooked fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai red curry, chicken noodle soup, creamy curry soup, coconut milk soup, Thai cuisine, quick dinner, comfort food
