Thai Red Curry Noodle Soup

Why You’ll Love This Recipe

I absolutely love this Thai Red Curry Noodle Soup because it combines so many of my favorite flavors and textures in one bowl. The tender chunks of chicken paired with the creamy coconut milk create a rich base for the soup, while the red curry paste adds a delightful heat and depth. The rice noodles soak up the flavorful broth and give a satisfying chew, and the fresh cilantro, basil, lime juice, and green onions brighten the entire dish. It’s a one-pot meal that’s both satisfying and full of flavor!

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

6 cups low sodium chicken broth

1 (13.5-ounce) can coconut milk

4 ounces rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

3 green onions, thinly sliced

½ cup chopped fresh cilantro leaves

¼ cup chopped fresh basil leaves

2 tablespoons freshly squeezed lime juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add the chicken to the stockpot and cook until golden brown, about 2-3 minutes. Remove the chicken and set it aside.

In the same pot, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in the red curry paste and grated ginger, and cook until fragrant, about 1 minute.

Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.

Add the chicken back to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally.

Stir in the rice noodles, fish sauce, and brown sugar. Continue to cook until the noodles are tender, about 5 minutes.

Remove the pot from heat and stir in the green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.

Serve the soup immediately.

Servings and Timing

This recipe yields 6 servings (about 8 cups). The total time to make this soup is around 50 minutes—15 minutes of prep time and 35 minutes of cook time.

Variations

Protein: Swap the chicken for shrimp or tofu for a different protein option.

Vegetarian Version: Use vegetable broth instead of chicken broth, and add more veggies like mushrooms, carrots, or spinach for a hearty vegetarian soup.

Spice Level: If you like things spicier, add more red curry paste or a sliced chili pepper to the broth.

Noodles: Use other types of noodles like egg noodles or udon for a slightly different texture.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the soup on the stove over medium heat until warmed through. If the noodles have absorbed too much liquid, you can add a little extra chicken broth or coconut milk to thin it out.

FAQs

How can I make this soup spicier?

I like to add more red curry paste or a sliced chili pepper for an extra kick. If you want a more intense flavor, you can also add a splash of hot sauce or sriracha.

Can I freeze this soup?

While the soup can be frozen, I recommend freezing the broth and chicken separately from the noodles. The noodles can get mushy when frozen and reheated, so it’s best to add fresh noodles when reheating the soup.

Can I use regular chicken breast instead of boneless, skinless chicken?

I prefer using boneless, skinless chicken breasts for this recipe, but you can certainly use bone-in chicken if that’s what you have on hand. Just make sure to cook it through fully and remove the bones before serving.

Can I use store-bought curry paste?

Yes, store-bought red curry paste works great in this recipe! It saves time, and you can find it in most grocery stores in the international foods aisle.

What can I serve with this soup?

This soup is hearty on its own, but you can serve it with a side of crispy spring rolls or some toasted crusty bread to dip into the delicious broth.

Conclusion

This Thai Red Curry Noodle Soup is the perfect blend of savory, spicy, and aromatic flavors. Whether you’re craving comfort food or something with a little more flair, this soup is sure to satisfy. Plus, it’s so much better than takeout! With just a few simple ingredients and steps, you’ll have a bowl of rich, flavorful soup in under an hour. Enjoy

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