Warm, comforting, and bursting with bold Thai flavors, this Thai Red Curry Noodle Soup is the ultimate one-pot meal. Packed with tender chicken, creamy coconut milk, rice noodles, and fresh herbs, it’s better than takeout and surprisingly easy to make at home!
Why You’ll Love This Recipe
- Restaurant-style flavor at home for a fraction of the cost
- Cozy, fragrant, and deeply flavorful
- One-pot simplicity means less mess and fewer dishes
- Perfect for cleaning out the fridge — toss in your favorite veggies
- Quick enough for weeknights, yet impressive for guests
What is Red Curry Paste?
Red curry paste is a blend of red chili peppers, garlic, lemongrass, Thai ginger, and spices, used widely in Thai cuisine. It’s perfect for soups, stir-fries, and curries. Look for it in the international aisle of most grocery stores (e.g. Thai Kitchen or Mae Ploy brands — note: some contain shrimp paste).
Tips for the Best Curry Noodle Soup
- Protein options: Use chicken, shrimp, or tofu — all work well.
- Full-fat coconut milk gives a rich, silky broth (lite can be used but won’t be as creamy).
- Don’t skip the fish sauce — it adds essential umami without making the dish taste “fishy.”
- Customize freely: Add zucchini, mushrooms, cabbage, or bok choy; swap in your favorite noodles like udon or soba.
- Storage tip: Keep noodles and broth separate for leftovers to prevent sogginess.
What to Serve With It
- Chicken Satay with Peanut Sauce
- Lettuce Wraps
- Crab Rangoon Dip
- Fried Rice or Sheet Pan Fried Rice
Frequently Asked Questions
Can I use a different protein?
Yes! Shrimp, tofu, or even leftover rotisserie chicken work beautifully.
What’s the best red curry paste?
Mae Ploy (spicier, authentic) or Thai Kitchen (milder, widely available).
What does fish sauce add?
It adds a salty, savory depth that balances the sweetness and creaminess of the soup.
Can I freeze it?
We don’t recommend freezing this soup, as coconut milk can separate and the noodles may become mushy.
Thai Red Curry Noodle Soup Recipe
Yield: 6 servings | Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins
Ingredients
- 1 tbsp olive oil
- 1½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces
- Kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tbsp red curry paste
- 1 tbsp grated ginger (or paste)
- 6 cups low-sodium chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 4 oz rice noodles
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh basil
- 2 tbsp freshly squeezed lime juice
Instructions
- Heat olive oil in a Dutch oven over medium heat. Season chicken and sear for 2–3 minutes until golden. Remove and set aside.
- Add garlic, bell pepper, and onion to the pot. Sauté for 3–4 minutes until softened.
- Stir in curry paste and ginger. Cook for 1 minute until fragrant.
- Pour in chicken broth and coconut milk, scraping any browned bits.
- Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add rice noodles, fish sauce, and brown sugar. Simmer for about 5 minutes or until noodles are tender.
- Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Adjust seasoning as needed.
- Serve immediately with extra herbs and lime wedges if desired.
Enjoy every spoonful of this vibrant, soul-warming soup! Whether you’re craving Thai takeout flavors or need a quick weeknight dinner, this Red Curry Noodle Soup is a guaranteed hit.