Name: Thai Red Curry Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks; Kosher salt and freshly ground black pepper, to taste; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 onion, diced; 3 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 4 ounces rice noodles; 3 green onions, thinly sliced; ½ cup chopped fresh cilantro leaves; ¼ cup chopped fresh basil leaves; 2 tablespoons freshly squeezed lime juice

Jump to Recipe· 4.4 from 11 reviews

If you’ve ever craved the perfect fusion of spicy, creamy, and comforting flavors in one bowl, this Thai Red Curry Noodle Soup Recipe is exactly what you need. Bursting with tender chicken chunks, vibrant herbs, and silky rice noodles swimming in a luscious red curry broth, it’s a soul-warming dish that effortlessly transports you to the heart of Thailand. Whether you’re looking to impress friends or simply treat yourself, this recipe balances ease with unforgettable taste in every spoonful.

Ingredients You’ll Need

The image shows a white plate filled with small pieces of raw light pink chicken placed in the lower right corner. Above the plate is a whole piece of ginger root and a thick slice of ginger. To the left side of the chicken plate, there is a small glass bowl filled with bright red chopped bell peppers. Above the red peppers is another small glass bowl filled with chopped green onions, with vibrant green colors. Above that is a slightly larger glass bowl with thick, dark reddish-brown paste. To the left of the paste is a small glass bowl with light brown sugar. On the upper left corner, there is a larger glass bowl filled with finely chopped white onions. Below the onions is a bunch of fresh green cilantro next to a whole lime and a lime half. At the bottom left is a clear measuring cup filled with orange-colored broth and uncooked light yellow noodles placed next to it. There are three garlic cloves placed between the noodles and chicken plate. All the items are arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to creating this incredible Thai Red Curry Noodle Soup Recipe. Each plays a vital role in building layers of flavor, texture, and color, making the cooking process as joyful as the eating.

Olive oil: A simple cooking fat that helps brown the chicken and develop flavor without overpowering the dish.
Boneless, skinless chicken breasts: Tender and lean, these provide heartiness and protein for the soup.
Kosher salt and freshly ground black pepper: Essential seasonings that bring balance and enhance natural flavors.
Garlic cloves: Minced for a fragrant base that adds warmth and depth.
Red bell pepper: Diced for sweetness and a pop of vibrant color.
Onion: Adds subtle sweetness and texture to the broth.
Red curry paste: The fiery foundation of the soup, packed with aromatic spices and richness.
Freshly grated ginger: Offers a zingy brightness to cut through the creaminess.
Low sodium chicken broth: The savory liquid base that supports every ingredient.
Coconut milk: Creamy and luscious, it softens the spice and adds a tropical note.
Rice noodles: Silky strands that soak up every bit of that delicious curry broth.
Fish sauce: Adds the unmistakable umami and depth typical of Southeast Asian cooking.
Brown sugar: Just a touch to balance the heat and acidity.
Green onions: Thinly sliced for a fresh, crunchy finish.
Fresh cilantro leaves: Brings herbal brightness that lifts the entire bowl.
Fresh basil leaves: Adds a sweet, slightly peppery aroma that complements the curry beautifully.
Freshly squeezed lime juice: The final zing that brightens and rounds out the flavors perfectly.

How to Make Thai Red Curry Noodle Soup Recipe

Step 1: Brown the Chicken

Heat your olive oil over medium heat in a large stockpot or Dutch oven. Season the chicken chunks generously with salt and pepper, then add them to the pot. Cook just until golden brown on the outside, about 2 to 3 minutes. This step locks in juices and adds a lovely savory crust that gives the soup extra flavor. Once browned, remove the chicken and set it aside; you’ll add it back later to finish cooking gently in the broth.

Step 2: Sauté Aromatics and Vegetables

In the same pot, toss in the minced garlic, diced red bell pepper, and onion. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables soften and release their sweetness. This base layer is crucial because it builds up the foundation of your broth, making the final soup taste rich, fragrant, and balanced.

Step 3: Infuse with Red Curry Paste and Ginger

Stir in the red curry paste and freshly grated ginger, cooking for about a minute until the aromas become intoxicating. The paste will bloom in the hot oil, releasing bold spices like chili, lemongrass, and cumin, while the ginger adds a bright, zesty edge. This step is where the Thai essence really starts to shine.

Step 4: Add Liquids and Combine

Pour in the low sodium chicken broth and coconut milk, scraping the bottom of the pot to lift any flavorful browned bits left from cooking the chicken and vegetables. This mixture will become your silky and spicy soup base. Return the browned chicken to the pot, bring everything to a boil, then reduce heat to a gentle simmer. Let it cook for about 10 minutes to marry the flavors and tenderize the chicken perfectly.

Step 5: Noodles and Final Seasoning

Once the broth is bubbling with flavor, stir in the rice noodles, fish sauce, and brown sugar. The noodles only need about five minutes to become tender and soak up the curry-laced liquid, so keep an eye on timing. Adjust the seasoning with salt and pepper to taste, ensuring your soup hits the perfect balance between savory, sweet, and spicy.

Step 6: Fresh Herbs and Lime Juice

Remove the pot from heat and fold in the sliced green onions, chopped fresh cilantro, basil leaves, and a generous squeeze of lime juice. These fresh ingredients are what make this Thai Red Curry Noodle Soup Recipe pop with brightness and freshness, cutting through the richness and adding layers of texture and aroma.

How to Serve Thai Red Curry Noodle Soup Recipe

A large black pot filled with a rich, orange-red soup containing thin noodles, pieces of light-colored chicken, and small red and green chopped vegetables. Fresh green cilantro leaves are scattered on top of the soup. The pot is on a white marbled surface with lime wedges and a bunch of cilantro on a wooden board in the background. In the foreground, there is a dark gray empty round plate with brown chopsticks resting on it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The right garnishes elevate your soup to next-level indulgence. Consider topping bowls with extra cilantro or basil leaves for herbal bursts. A sprinkle of thinly sliced red chili or a drizzle of coconut cream can add trendy restaurant-style appeal. Don’t forget a lime wedge on the side for anyone who loves an extra tart twist with each bite.

Side Dishes

Complement your Thai Red Curry Noodle Soup Recipe with simple sides that won’t overpower it. Steamed jasmine rice is a classic choice if you want to stretch the meal further. A crisp cucumber salad tossed in light vinegar dressing, or some crunchy prawn crackers will add lovely textural contrast alongside the silky soup.

Creative Ways to Present

Turn dinner into a fun, interactive experience by serving the curry soup with toppings on the side — think chopped peanuts, bean sprouts, or fresh herbs. Use vibrant bowls or even hollowed-out coconuts for a tropical vibe. Another idea is to serve the soup over a bed of noodles on a plate for a different take that’s easier to eat with a fork.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Red Curry Noodle Soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it even tastier the next day. Store the noodles separately if you want to avoid them getting too soft or mushy overnight.

Freezing

You can freeze the soup without noodles for up to 2 months. Coconut milk tends to separate after freezing, so give it a good stir when reheating. Add fresh noodles only after thawing for the best texture. This way, you’ll have a quick meal ready anytime you crave a warming bowl of this Thai Red Curry Noodle Soup Recipe.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to keep the soup smooth and avoid curdling the coconut milk. If the broth is too thick, simply add a splash of water or chicken broth. Add fresh herbs and lime juice after reheating to revive the fresh brightness.

FAQs

Can I use other proteins in this Thai Red Curry Noodle Soup Recipe?

Absolutely! Shrimp, tofu, or thinly sliced beef all work wonderfully and can be substituted based on your preference. Just adjust cooking times accordingly—shrimp cooks quickly, while beef might need a bit longer to become tender.

What type of rice noodles should I use?

Look for thin to medium-width rice noodles (sometimes called vermicelli or pad Thai noodles) that soften quickly. They’re perfect for soaking up the flavorful broth without overpowering the dish.

Is the soup very spicy?

The spice level mainly comes from the red curry paste. If you prefer milder flavors, start with less curry paste and add more to taste. You can also tone down heat by increasing the coconut milk or adding a pinch of sugar.

Can I make this recipe vegetarian?

Yes! Replace chicken with firm tofu or a medley of hearty vegetables like mushrooms and eggplant. Use vegetable broth and substitute fish sauce with soy sauce or tamari to keep it vegetarian.

Why add lime juice at the end?

Lime juice adds a necessary bright acidity that balances the creaminess of the coconut milk and the spiciness of the curry paste. Adding it at the end preserves its fresh, vibrant flavor, which might dull if cooked too long.

Final Thoughts

This Thai Red Curry Noodle Soup Recipe is truly a comforting hug in a bowl that’s perfect for any day you want a little culinary escape. Its blend of bold flavors, fresh herbs, and tender ingredients will quickly become a favorite in your recipe rotation. Dive in, savor every spoonful, and don’t be surprised if you find yourself craving it again soon!