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Katherine Peterson

Thai Red Curry Chicken Noodle Bowl

This creamy Thai red curry chicken noodle soup features tender chicken, rice or egg noodles, pumpkin purée, coconut milk, and aromatic red curry paste. Creamy, savory, gently sweet, and boldly spiced, it makes a comforting meal finished with fresh herbs and pomegranate arils.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Thai-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons salted butter
  • Shallots chopped (quantity not specified in the source)
  • 4 cloves garlic chopped
  • 1 teaspoon ground ginger
  • 1/2 cup fresh Thai basil or cilantro chopped, plus extra cilantro for serving if desired
  • 3 –4 tablespoons Thai red curry paste
  • 1 pound chicken thighs or chicken breasts
  • 1 red bell pepper chopped
  • 2 cups broth
  • 1 can coconut milk 2 cups
  • 1 can pumpkin purée 1 1/2 cups
  • 2 tablespoons creamy peanut butter
  • 1/4 cup tamari or soy sauce
  • 1 pound rice noodles or egg noodles
  • Pomegranate arils for serving

Equipment

  • Dutch oven or large heavy-bottomed pot with a lid
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden spoon or heat-resistant spatula
  • Tongs or a fork for shredding the chicken
  • Medium saucepan for cooking the noodles
  • Colander for draining the noodles
  • Ladle
  • Soup bowls for serving

Method
 

  1. Prepare the Aromatic Curry Base: Melt the salted butter in a Dutch oven over high heat.
    Add the chopped shallots, garlic, ground ginger, chopped Thai basil or cilantro, and Thai red curry paste.
    Cook for about 5 minutes, stirring as needed, until the curry paste thickens and the mixture becomes fragrant.
  2. Coat the Chicken and Bell Pepper: Add the chicken thighs or breasts and chopped red bell pepper to the pot.
    Toss them in the curry mixture until they are coated in the aromatic paste.
  3. Simmer the Chicken: Pour in the broth and cover the Dutch oven with its lid. Simmer for 15 minutes, or until the chicken is cooked through.
  4. Shred the Chicken: Using two forks, shred the cooked chicken directly in the pot.
    Stir it into the broth so the shredded pieces are distributed throughout the soup.
  5. Finish the Creamy Curry Broth: Add the coconut milk, pumpkin purée, creamy peanut butter, and tamari or soy sauce.
    Stir until the ingredients are incorporated into a smooth, creamy broth.
    Cook for approximately 5 more minutes, until the soup is heated through.
  6. Cook the Noodles: While the soup finishes cooking, prepare the rice or egg noodles according to the package directions.
    Drain the noodles once they are cooked.
  7. Assemble the Soup Bowls: Divide the cooked noodles among serving bowls.
    Ladle the hot chicken curry soup and its creamy broth over the noodles, distributing the shredded chicken and vegetables evenly.
  8. Garnish and Serve: Finish each bowl with pomegranate arils, if desired, along with extra chopped cilantro and a drizzle of coconut milk. Serve the soup hot.

Notes

  • Chicken options: Use either chicken thighs or chicken breasts, as specified in the original recipe. The chicken should be cooked through before shredding.
  • Curry paste: Use 3 tablespoons of Thai red curry paste for a milder curry flavor or 4 tablespoons for a bolder taste.
  • Fresh herbs: Thai basil or cilantro can be used in the soup. Reserve some extra cilantro for garnishing the finished bowls.
  • Pumpkin purée: Use plain pumpkin purée rather than pumpkin pie filling to maintain the intended savory flavor.
  • Coconut milk: The coconut milk creates the soup's creamy consistency and balances the bold curry flavors.
  • Noodle choice: Rice noodles and egg noodles are both suitable. Cook them according to their package directions.
  • Noodle preparation: Keep the cooked noodles separate from the soup until serving to help maintain their texture.
  • Garnishes: Pomegranate arils add a colorful finish and a sweet, juicy contrast to the creamy, savory broth.
  • Serving temperature: Serve the soup hot, with the noodles covered in the creamy chicken curry broth.