Thai Red Curry Potato
Chicken Noodle Soup

A rich and aromatic Thai red curry noodle soup featuring tender chicken, savory potatoes, tomatoes, and vibrant coconut milk finished with fresh citrus and herbs.

Ingredients

• 500 g chicken pieces
• 2 slices fresh ginger
• 2 potatoes
• 1 red onion
• 1 cup small tomatoes
• 50 g red curry paste
• 1 box thick coconut milk
• 200 g cooked noodles
• 2 limes
• 1 orange
• 3 stalks scallions
• to taste salt
• to taste black pepper

Instructions

1. 1Blanch the Chicken

   

   Pour water into a pot, add two slices of ginger, and add the chicken pieces to blanch them in the water. Once boiling, skim off the foam and impurities, then remove the chicken and set the chicken broth aside.

   Tip: Be sure to thoroughly skim off the foam and impurities as the water reaches a boil to keep your chicken broth clean and clear.
2. 2Sauté Red Onions and Potatoes

   

   Heat the pot with a little oil, then add the sliced red onions and peeled, chopped potato pieces. Stir-fry the mixture for about 2 minutes until aromatic.

   Tip: Stir-frying the potatoes and onions first helps build a flavorful aromatic base for the curry soup.
3. 3Sauté Vegetables and Add Tomatoes

   

   Heat the pot with a little oil, add the sliced red onions and peeled, chopped potato pieces, and stir-fry for 2 minutes. Then add the small tomatoes and continue to stir-fry for 1 minute.

   Tip: Sautéing the tomatoes briefly helps release their natural juices and deepens the savory base of the dish.
4. 4Incorporate Red Curry Paste

   

   Add 50 grams of red curry paste into the vegetable mixture in the pot and mix well to coat the potatoes, onions, and tomatoes evenly.

   Tip: Stir the curry paste thoroughly into the warm oil and vegetables to release its rich aroma and vibrant color.
5. 5Add Minced Ginger

   

   Add an appropriate amount of freshly minced ginger into the pot and mix everything together thoroughly.

   Tip: Fresh ginger adds an extra layer of warmth and brightness that enhances the curry flavor profile.
6. 6Pour in Chicken Broth

   

   Pour the reserved chicken broth back into the pot over the seasoned vegetable and curry mixture.

   Tip: Using the reserved broth from blanching the chicken retains all those rich flavors for the soup base.
7. 7Pour in Coconut Milk

   

   Pour half a box of thick coconut milk into the pot containing the chicken broth, red curry paste, and vegetables.

   Tip: Pour the coconut milk slowly and stir gently to integrate it smoothly into the soup base.
8. 8Add Chicken Back

   

   Return the pre-blanched chicken pieces back into the pot with the simmering soup and vegetable mixture.

   Tip: Ensure the chicken pieces are fully submerged in the broth so they absorb the curry flavors evenly.
9. 9Add Scallions

   

   Add shredded scallions into the soup and stir well to blend the flavors together.

   Tip: Stir gently to distribute the scallions evenly throughout the simmering curry soup.
10. 10Squeeze Orange Juice

    

    Squeeze the juice from half an orange directly into the soup mixture to add a bright citrus note.

    Tip: Remove any seeds before squeezing to prevent them from falling into the soup.
11. 11Add Noodles

    

    Add cooked noodles into the soup and mix them thoroughly so they absorb the rich broth.

    Tip: Mix gently to avoid breaking the noodles while coating them completely in the soup.
12. 12Finish with Lime and Pepper

    

    Add a whole lime and a sprinkle of black pepper to finish the noodle soup before serving.

    Tip: Freshly cracked black pepper adds a wonderful aroma that enhances the final dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions