Thai Red Curry Noodle Soup
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Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice!
It’s been about 6 weeks since our Thailand trip.
And yes, I needed a teeny tiny break from Thai food. But let’s be real. That only lasted like 0.2345 seconds.
So I’m back on the Thai food binge for the foreseeable future, starting with this noodle soup.
Now you know I love a red curry. But I love it even more with rice noodles.
It’s so cozy, it’s so comforting, and it’s so fragrant with all the cilantro, basil and lime juice. Although I always add a little bit of extra lime juice to my bowl for that extra zesty kick!
Thai Red Curry Noodle Soup
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
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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I made this tonight. No chicken, added a ton of veggies, used veg broth so it was all vegan. Soooo delicious. I cooked up some ramen noodles to eat with it, for individual servings, didn’t add it to the soup in general. Very easy, versatile and delicious dish. Even my picky 9 year old said ‘it’s ACTUALLY good’ yaaayyy preteen attitude! I will make this again.
Delicious! I love the spice and creaminess of this soup. I added some bok choy that I needed to us up. So good.
So delicious! I made it vegan by adding lots more veggies & chickpeas. I couldn’t stop eating this soup!
Love it!
I added cauliflower and lemon grass to mine. Felt like it was missing a vegetable.
I also cut the amount of fish oil as I found it overwhelming the first time I made it.
My husband and I aren’t red curry fans so I just excluded that but it is phenomenal easy to make quick and a wonderful week night dinner when it’s cold out thanks for the recipes they’re always great
Exceptional!
This is my go to comfort soup! So so good! I do add mushrooms and make the noodles separately (because they soak up so much soup, I just ladle soup over the noodles in the bowl) This is such an easy recipe, you cannot go wrong!
Good tip regarding the noodles!
This was excellent! I added one cup of frozen green peas toward the end to increase the veggies in the soup. It was perfect!
All I can say is – this soup is really good!
Sooo good…
Didn’t have fresh chicken breasts so used 2 cans of chicken breasts from Costco.
Have made twice and is a favorite.
Wow this was so delicious and will definitely make it again (maybe tomorrow ) I can now stop spending money on Laksa from my local and just make this instead!! Thank you for the brilliant recipe
Made this for our SOUPerbowl party, 1 pot with chicken the other with shrimp, and both were a HUGE HIT! So much flavor!
Delicious! Added mushrooms and snow peas but otherwise followed the recipe. My husband who doesn’t like soup loved it, we both had two bowls and have plenty leftover for tomorrow.
This is now a staple recipe for our family. So easy to make and absolutely delicious! Thanks for knocking the flavors out of the park.
A staple in my household, too! So good.
This is delicious! I make it with 1/2 lb chicken and 1 lb shrimp. Extra lime juice is my preference, too! Use good pho rice noodles, they don’t need to cook very long.
Making this tonight and thinking of adding lemongrass!! Very excited! Will update comment with thoughts of the finished yumminess!
This was amazing! Hands down my favorite soup of all time! Did it exactly as the recipe called. My husband and I added a touch of sriracha in our bowls to give it a little more heat. So damn delicious.
I’m guilty of not cooking enough! I’m trying to find my groove and this recipe makes it easy, love this meal ️☝️
I have made this SEVERAL times and it’s aahhhmazing every time!
I don’t usually review but I had to for this one. I added shrimp as well as chicken, and a couple tbsp of Better than bouillon chicken and it is AMAZING. So good. Will be making many times.
The BEST!!!!! This was so flavorful and delish!!! We have made this recipe multiple times now and love it!
Unbelievably delicious. Made it exactly like the recipe. Would not change a thing.
We LOVE this soup! All I did differently is add some sugar snap peas along with the green onions, etc. Delicious and easy!
I think my husband would love it if I made this for him.
Great soup; I used only 1 T of red curry paste and some baby Bella mushrooms. I will make it again, and I wlll break up rice noodles more. I like all Damn delicious recipes.
Hubby said it’s the best soup I’ve ever made (and we’ve been married 22 years!) I added carrots, extra red curry paste, lime, and ginger. Wow! Thanks for the great recipe!
Really good!!
The soup tastes great, smells wonderful, and looks inviting. Love this recipe. This is the second time I’ve made it. The only change we made was using a bit fewer noodles — only to reduce the carbs. The recipe is a new fave.
Very flavorful soup! I’m vegan so I omitted the chicken & added extra veggies. I will definitely be making this soup again!
This looks divine! Is there anything I can use in place of the fish sauce? Or just leave it out? One tablespoon shouldn’t make or break the recipe
My husband would love it if I made this for dinner.
Made this on a rainy cold day. Used rotisserie chicken and added some chopped cashews on top for some crunch. Loved it!
I made this for my daughter by request she likes to test my cooking abilities and it was absolutely fabulous. I did use Shrimp instead of chicken but it was above and beyond “GOOD”!!
I made this night before last and used coconut cream instead of coconut milk as that is all I had, otherwise exactly as stated in the recipe and OMG!!! I had guests and it was rated 5+ stars. WOW! The flavor is incredible! I really can’t complain about anything but I think next time I will serve the noodles on the side and allow people to add however many they want or use half as many as the recipe calls for. I only used 4 oz of the rice vermicelli but it was a lot of noodles. Not a criticism at all…I just think we preferred more of the broth to slurp. LOL
Made it! It was warm with a lovely hint of spice Flavours were delicious but nothing too powerful.
Perfect on a cooler day.
Thanks !!❤️
This is excellent!! I have tried with pork, shrimp and thinly sliced beef.. all great! I also replaced the noodles with Healthy Noodle by Kibun, available at Costco as a low carb, calorie, sodium alternative which was very good. Love this recipe! Thank You!!!
Just finished cooking it and about to sit down to eat, the broth tastes amazing, What is the best way to store it with the noodles in there?
Please no olive oil in Thai food!
Overall, this is a solid recipe. I struggled to get bold flavor so I threw in a bunch of basil with the stem and 2 quartered campari tomatoes which really helped. I pulled the basil out before serving.
I also swapped seared tofu and shrimp for the chicken, but chicken would also be great, as would mushrooms.
I made this with tofu and vegetable broth, and it was delicious! It had the perfect level of heat and spice.
I made this in advance, so I didn’t add the noodles. The first night, I served the broth and tofu over brown rice. Since this is just for me, I will heat the amount I want each night and then add a grain or the noodles at that time.
I made this soup last night! 5+ star delicious. I can’t wait to try some more of your recipes. 🙂
I like this lightened up version of the Thai red curry I usually make. Half the coconut milk so much more like a soup rather than a thick curry. Subbed tofu for chicken and vegetable broth for chicken broth, coconut sugar for the sugar and added zucchini, carrots, bok choy and rice noodles. So yummy and light!! Great recipe thats easy to customize. Thanks for this one!!
wow…just WOW – so damn delish! quick ?……can I freeze it cuz it’s only me and there’s alot..lol
best ever
I love the soup it is fabulous. I have on occasion made it more of a pasta dish by adding the full box of rice noodles and doubling the curry and garlic. We love it both ways.
I made it exactly following the recipe, and it’s delicious! My entire family loves it!
Absolutely delicious!
Love this recipe! I have been making it for years and have tried other curry recipes but always come back to this one. My husband and almost 3 year old also love it.
I have one question- I am currently pregnant and trying to stock up on freezer friendly meals. Could I freeze the broth without the noodles? Thank you!
This could be my fault for subbing lite coconut milk, because that’s what I had in my cupboard, but the flavors just didn’t pop at all. It was bland. We used wild Argentine Red Shrimp in place of chicken, and they were a fantastic texture to compliment the pad Thai noodles.
I think I’ll give it another try, use full fat coconut milk, and perhaps either strain out the onions and peppers or blend the broth before adding the protein. The chunky sautéed onions and peppers leant to more of an Italian soup than an Asian soup. And definitely add more ginger, and perhaps add some lemongrass. It didn’t taste like a Thai soup…..none of those flavors came through.
We’ll give it another go. It’s beautiful and simple to make.
I made this (1/3 recipe)for my dinner tonite, thinking I would have something all ready to eat when I finished a busy day tomorrow. It was so delicious that I ate tomorrow’s tonite. It goes in my recipe saver and I thank you for such a simple and delicious dinner tonite.
Great recipe, I omitted the animal products and it was still fantastic
Do you use vermicelli or angel hair rice noodles? The thinnest ones? There are so many choices in the store
Great Recipe! Very similar to the Tom Khai Soup I have made before. I would recommend leaving out the red pepper until you add the chicken or even slightly later if you want a little more texture to it. I don’t believe it is needed for flavor when the Onion and Garlic is added so hold off to prevent soggy, red, strings.
It’s absolutely delicious! Everyone loved it so much I had to make it twice this week. Thank you for a great and easy recipe.
This is SO delicious! I followed the instructions closely, but used rotisserie chicken for ease. It has a little heat and the perfect zest from the lime juice. So good!
Looked too good*not* to try with Vegan modifications, as searching for a quick & easy batch-able sub for ramen with the satisfaction quotient intact!
Subbed out soy sauce for fish sauce. Used zucchini half-coins, bamboo shoots, sliced water chestnuts, grilled bok choy to replace chicken, and vegetable broth. If you’re not eating rice/rice products due to the arsenic, can sub angel hair pasta in this recipe, as I did and it was still Awesome. I also used all organic ingredients (Hello, Flavors!!), as much as possible. No more ramen cravings! This recipe fills the bill beautifully – as so many of these recipes do. A blessing on a cold day/eve or whenever comfort food is desired or required. Vegan-ed beautifully and made for at-the-ready healthful eatings. Goodbye unhealthy cravings!
Made it tons of times, I love it !!!
Excellent!! Simply delicious
How much is 6 cups in metric please
About 1.5 liters.
Best soup ever! Had craving for Thai chicken noodle soup and googled and found this simple but delishious soup! Did not change anything.
I know this is going to be in our rotating menu for sure!! It is cooking right now and smelling soooooo good!! How does it keep? Oh and thank you for sharing this great recipe!
Can you sub coconut milk for heavy cream?
Amazing!!!!! I live in Sitka, AK and we have lots of fish. I use Ling Cod and it’s incredible! I add 2 tbsp. Gochujang to kick up the heat and mushrooms. My family loves this recipe!!
So delicious! For less carbs and calories you can leave out the pasta and it is still such a wonderful soup. I did shrimp instead of chicken and instead of brown sugar and fish sauce I used oyster sauce for a touch of sweetness!
Can you freeze this?
Delicious! My husband often prepares Thai curry but this is our new favourite! Next time we may add a little more chili pepper for an added kick, but this was amazing just as is!
OMG, have to try this. What quantity of rice noodles do I add to soup?
Thank you
Amazingly delicious. So simple to make. Tons of flavor.
Excellent recipe – this was so good. I did a half batch and would definitely boost the aromatics and the noodles. I used Better than Boullion and no salt was necessary. You will want to prep all your ingredients before you get going – it’s a great meal in 45 mins
Wow, wow, wow! We made this last night and it is hands-down the best recipe I have made in my recent memory… and so simple! I adore that minus the chicken and fish sauce it is vegan – perfect for when friends or family who are plant-based visit. I do think I will make it with shrimp for my own family next time and add some mushrooms. I’m counting down the minutes till lunch when I get to eat the leftovers! Thank you!
I added shiitake mushrooms, lemon grass, Thai chilis, and made it with shrimp. My husband and I both loved it.
EXCELLENT! Easy and tasty. I doubled the recipe but only had 1 small jar of Red Curry Paste so I used it all… a little less than 6 Tbsp… then I added extra fish sauce in error and substituted ginger paste for the fresh ginger. I gave my daughter a container and she praised this soup which made me happy. While my soup wasn’t spicy, it was really good and I was sad when it was gone; good thing I had doubled the recipe.
Looking forward to trying this! What size rice noodles – similar to thin spaghetti?
This is an amazing soup!
Excellent!
Amazing!
Very good! I added shiitake mushrooms, threw in a few shelled shrimp, and some hardboiled quail eggs for some extra umami flavor.
This recipe is awesome. I have made it many times but this time I added mushrooms and zucchini and it is delicious.
I was nervous about making this because of the comment that said it didn’t have a lot of flavor. This soup has tons of flavor!! Absolutely amazing my picky 8 year old loved it also!!
Thank you for this recipe! I’ve made it twice in the last two weeks! The flavors mellow a bit if you have any left for the next day.
I made this using leftover cooked Thanksgiving turkey. It turned out delicious, I will make it again. So many of my favorite flavors are in this soup!
Made this for my wife and me. Absolutely loved it. Her first comment was “This is as good if not better than buying it at a restaurant.” It’s a “keeper”
I have made this about 5 times in the past two months!
It is absolutely DELICIOUS!
I switch out my vegetables but favor, asparagus, snow peas, yellow squash, mushrooms, bean sprouts, green beans, red, green or yellow pepper, scallions & peas! So far, only roasted chicken from the Market, SO much easier, along w doubling the chicken broth!
Sometimes I make it as a soup with the vermicelli noodles & other times with Jasmine or Basmati Rice!
I LOVE spicy hot so add 1 jalapeño (good size) & red pepper flakes!
It is great to freeze but often, I eat this large fabulous meal, myself, over the course of a few days!
Easy five stars!
Thank you damndelicious.net! One of my favorites!
I LOVE this recipe! However, I am sad it isn’t good doubled. The broth is too watery.
Delish!!!!!!!!
This recipe is amazing! Followed it spot on and the flavor is sooo good! If you like more spice just add a bit more of the red curry paste but the recipe as is is perfect! New favorite in our house!
Simply AMAZING!!!!
I love Thai food, so clean tasting. Thank you so much for this recipe! It was absolutely delicious!!! I wouldn’t change a thing about it.
Delicious
Left the brown sugar out
And still delicious
This was FANTASTIC. Definitely going in the soup rotation. I didn’t change a thing (rare for me) and it had the perfect spice and lots of great flavor layers. You are a gem!
I have to admit, I am not blown away by this recipe’s taste. It is very easy to make though! I love knowing what is going into my dishes as opposed to take out. I wonder if this will get better as leftovers when the flavors have time to sit more. That would change my vote!
Could this be made using an Instapot? Sounds yummy, was thinking for a work potluck….
Delish
Does the type of red curry paste matter?
YES! Absolutely. It makes the whole dish. It’s in the title.
OMG, I misread your post. I am so sorry!
I wouldn’t use a dried red curry spice. The paste is needed. The brand doesn’t matter. Just be sure it’s red curry paste. It is delicious!
Great soup! Have made as is, and other times added diced acorn or butternut squash, thick sliced mushroom, baby bok choy, etc. have used full fat and light coconut milk, have added extra curry paste, but its the tart lime that makes this a standout recipe. So comforting!
This is literally my favourite recipe! I loosely follow it to my own personal taste but it is just delicious. My favourite comfort dinner, we cook it every week alternating rice noodles and sticky rice
I made this and it is delicious!! Thank you!!
This was AMAZING! My husband said it’s better than any he’s had at a restaurant and said this needs to go into the rotation. My son and I agree. This is the best soup.
very tasty! definitely a dish that has never been presented in my parent’s house before. but not difficult at all! i used the whole 16 oz of noodles because my parents aren’t huge soup fans. i’m going to try it with rice next time. thanks for sharing this recipe! it’ll definitely be a staple!
I don’t have fish sauce. Will it taste ok without it?
I use soy sauce instead and its fine.
Absolutely delicious and super savoury. Added in some mushrooms and bean sprouts as which i felt added a lot. One of the best soups Ive had in a while.
This is so good!! I doubled the recipe for my family of 4 and it was needed! We all loved. We do theme night dinners with friends and I am making this on our next Thai night!
Delicious! I used sauteed tofu instead of chicken. I used low fat coconut milk. Loved it. Will make again and again!
Normally I am disappointed in recipes but this one worked so perfectly. All the flavors were magic! Loved every bite!
Wonderful flavors. Made homemade stock for it. Marinated the chicken a couple hours before cooking with Thai/Indian spices. Added bamboo, water chestnuts and a large spoonful of white miso paste. Husband loved it!
Amazing. Tasted just like Big Bowl Thai Red Curry
Absolutely delicious! I have made this three times now. The third time I used shrimp instead of chicken and pho broth instead of chicken broth. I can’t get enough of it either way! This also tastes really good using Campbell’s chicken broth with white wine. Thank you for such a delicious recipe!!
This turned out fantastic! I added extra veggies that I had lying around and it still tasted good.
I made this last night and WOW, it’s was absolutely delicious. It was spicy, I used Mae Ploy Red Curry Paste, Authentic Thai Curry Paste With Red Chili and that’s what made it spicy. I used 3 tablespoons of Three Crabs brand Fish Sauce but that’s because I didn’t add any other salt. I made some white rice to go with it, I will I’ll certainly make it again.
I made this for my family and they LOVED it
Not to spicy and simple to make
Absolutely perfect
Absolutely delicious and a family favorite!
I was worried this would be too spicy, but it is absolutely perfect! Tastes just like something I would get in a restaurant. My husband ate 3 servings and asked me to make it “again, and again, and again”! It was relatively cheap and very easy to make.
This is SO delicious!! One of my all time favorites….
I have made your recipe a few times and it is AMAZINGLY DELICIOUS. I forwarded your link to one of my Granddaughters and she made it for her family and they loved it! None left for me when I visited her the next day! Everyone who has eaten it has loved it!
So delicious – absolutely perfect. Will be a regular Friday dins
I’m going to try this recipe. Looks great.
Duke’s Pad Thai in W. Columbia SC makes a similar specialty bowl called “Hung Over In Laos” using a similar broth, chicken, shrimp, and the noodles. It’s topped with beans sprouts, a bit of shredded purple cabbage, cilantro and basil leaves. It’s a 120-mile round trip so I’m wanting to make a similar soup at home. This is definitely what I was looking for.
Pretty tasty! I went easy on the garlic for fear it would be too spicy, but otherwise made it as written. Nice flavor, not too spicy. Broth was a good density. Will make it again.
I had everything but the red curry paste so I substituted 2tbl yellow curry powder & 2tsp chili paste. Next time I would add only 1 tsp chili paste – a lil too spicy for us! I had Pho rice noodles – they were awful in the soup. Too sticky & thin!! I would leave them out or get different noodles. I also added mushrooms. But I loved it and would make it again. Maybe try using red curry paste too!
Mm. So good. I added Sriracha for an extra kick of spice! Delicious!
Do I need to soak the noodles before adding? Also shud the be broken in half
This is delicious! I’ve made it a couple times, but this time I added a large sweet potato and some lemongrass paste! So so good, both as is, and with additions!
This soup is incredible! Hubby and I will be making this again! So quick and simple.
Best soup I’ve ever eaten hands down!!!!!
Another 5 star recipe!! Next time: double this.
Great flavor! I used shrimp for this dish instead of chicken. The only thing I’d change next time is using a wider rice noodle… Just a personal preference. Yummy!
it was DAMN delicious! …really! amazing !
Amazing!!!! Will make again
This is so delicious. It’s just like eating pho at restaurants.
I’ve made this twice in the last 3 days for two different dinner parties. It was a HUGE hit both times. I omitted all onions (hub doesn’t like) and used rotisserie chicken and linguini sized rice noodles. Last night my friend said it was like take out – that’s high praise.
I used Mae Ploy red curry and Red Boat fish sauce (from Amazon). These brands are far better than what my grocery store carries. One rotisserie chicken was perfect for two batches.
This soup sounds delicious!! Will try it soon!!
This was delicious! I do like spicy foods, so I added some roasted chili paste and dried chili this time, next time I’ll add some Thai chili’s to the broth while it’s cooking. I’ll probably do the noodles separately also, since it won’t get eaten in one sitting. Would be great with rotisserie chicken or shrimp also.
2nd time making it and was just as good as I remember !!!
I cheated this time and used a deboned rotisserie chicken from Sams. I also cooked noodle separate because last time when reheated didn’t turn out great.
Sooooo flavorful!!! Thanks for mixing up my week and tantalizing my taste buds!!!
This was incredible!!! It was so flavorful and I loved every bite. I made the recipe as directed but added in some mushrooms and I loved how it turned out. Will definitely be making this again!
PERFECTION. Used less coconut due to personal preference and this was one of the best meals I’ve ever made and tbh I make some great food. This will be on regular rotation FOR SURE.
Is the fish sauce completely necessary? Idk why but the idea of fish sauce always has grossed me out
I skipped it bc my husband doesn’t like it and it was great
Kat, In lieu of fish sauce, Worcestershire Sauce or Soy Sauce. Most of us have either one of those on hand. Bear in mind you will not taste the fish sauce if that’s the reason you want a substitute.
I suggest you think of fish sauce as “salt”. It really adds that umami flavor. My favorite brand is Red Boat – excellent quality. Chef’s sneak in fish sauce for that special something you can’t put your finger on. It’s kind of like putting a bit of anchovy paste into spaghetti sauce – you can’t taste the anchovy but it deepens the flavor of the sauce.
This is fantastic!
Very rich and flavorful! However to appease my inner tastebuds and palate, I made a few tweaks. Instead of chicken I used shrimp lightly seasoned with garlic powder and blackening season. After frying them in olive oil, I followed the recipe with a few additions: sliced mushrooms cooked with the onion, garlic, and red pepper, shaved carrots added to the broth and coconut milk mixture, and fresh spinach added to the soup while simmering. I also used 3/4 kosher salt for seasoning. I believe this is one of my favorites!
Been hooked on this recipe since the first time I made it. Added some red pepper flakes for a bit of heat but totally not necessary. Makes a large portion as well so there are lots of leftovers for those cold days where you need a bowl of comfort food.
This is now in our regular rotation! So so good! I sometimes add extra veg and or do it without meat depending on what I have available.
One of the best soups/dinners I’ve ever made. Outstanding. Thank you
Is there anything that can be used instead of coconut milk? I want to try but I am allergic to coconut.
I wonder if you could try regular whipping cream just for the experience of trying it ..?
Great substitutes for coconut milk include Greek yogurt, heavy cream, sour cream, cashew cream, milk, powdered milk, soy milk, almond milk, or some of the following substitutes.
Absolutely delicious and fresh and comforting!
Very good. I also added 2 tsp of garlic chili paste and shitaki mushrooms. Added a little shredded cabbage to each bowl for for some crunch.
Best Thai soup ever, so good it’s fabulous. Try it you’ll be hooked.
This is an incredible recipe! As a thai food lover, this is absolutely full of flavor and is a great mix of pho and curry! I add an extra can of coconut milk so it’s slightly thicker and have even tried it with salmon and tofu and it is delicious with both. 5 STARS!!
This was unreal. I did not expect it to have the level of flavour that it did! Just finished writing out the recipe into my hardcopy recipe book, only my favourites go there, the rest only get internet tabs. 🙂 I added carrots, mushrooms and zucchini and left out the chicken for a vegan soup. Thanks so much for the recipe!
So delicious and perfectly balanced. I used shrimp instead of chicken (what was on hand). Don’t be afraid of the red chili paste. At first I thought 1 Tblsp. would be enough but after tasting, I added the 2nd Tblsp. and it was just right. Will keep this one for future. Other than the usual pre-chopping, very quick to put together.
I’ve made this multiple times since I found the recipe and can’t emphasize how flipping good it is.
If I can find Thai basil, I prefer that, but standard sweet basil is delicious too. I’ve shared the link with friends and everyone loves it.
We loved this recipe! My husband and Indian son-in-law raved about it! So many flavors and textures and every bite is a new delight. I had a bottle of Thai red curry paste for a long time in the pantry and never got around to using it. I am so glad I saw this recipe and decided to go for it! This is going into our regular rotation. My husband even suggested it is something we could have when company comes over. Thanks for getting me out of my culinary rut! 😉
Delicious. And easy. We’ll for sure be making this again!!
By far one of the best things I have ever made! Incredible flavors and this is better than restaurant taste!
One of my favorite soups! I always double the recipe so we can have it a few days. Perfect the way it is written!
Subbed tofu for chicken, and the soup was incredible! Don’t be afraid to use a lot of liquid, because the noodles soak up more than you’d expect. If you want ample broth, use all the recipe calls for. Next time I’m adding crushed peanuts as garnish. Thanks for the amazing, easy recipe!
I use Blue Dragon Red Curry paste. Half jar if kids are eating full jar if it’s just for my husband and I. I don’t think that is what the original poster was using but that is all I can find near me and it tastes amazing.
Can you make part of this ahead of time and then finish off? Thinking cook through step 4 earlier in the day, refrigerate and then start with step 5 to fix for dinner?
This was SO good and very quick and easy to make. I tasted before it was done and it seemed a bit hotter than I would like, but after it was through cooking, it was perfect! A keeper for sure!
Can I use shrimp instead of chicken?
I’ve made your green enchiladas and they were a hot!!i can’t wait to try this! Any chance I’m missing the nutritional facts list on your page? I can’t seem to find it. I count macros and it would make cooking/eating your meals so much easier to have them.
So yummy!
What size Dutch oven issued for this recipe?
This was incredible! We like extra heat so we added a couple of Serrano peppers, followed everything else to a T! So delicious and flavorful, thank you!
I added a little zing to it by adding red chili flakes. My son said it was the best thing I have ever made.
It was fast to make and super easy. Thank you!
Greatest soup ever!! Left noodles out. It was seriously so delicious
Good taste look , today hope to try at home
Mian Aslam 497
Loved this. Easy enough to make. Just prep first so you don’t burn your onions because you still chopping and shredding. The soup was great and authentic tasting. Will definitely make again and shared with my family for them to make as well
My girlfriends. Are raving wanting this recipe! Sharing the love!
Oh my gosh, this was fabulous! I’m a canner, so I used the canned chicken and homemade chicken broth I had on hand ( made it extra easy!) also added a shake of red pepper flakes to take it up a notch. I also added extra veggies as others advised, carrots, water chestnuts, mushrooms etc, I will add even more next time. Once you get the chopping done to comes together fairly quickly. I’ll be making this on a regular basis.
Holy Moly this is our new favorite soup! I followed the recipe but added match stick carrots. My hubs loves it and I may be obsessed with it!
Great and versatile recipe ! I’m vegan so i went for vegan “chicken” and it worked like a dream. It’s also very easy to add veggies in depending on the season. thank you !
This was great and easy to make! Thanks!
Incredible! Made this amazing delicious recipe last night/whole family loved it— was all gone by the end of dinner. I had to use culantro because I was out of cilantro and it still tasted incredibly delicious-also I opted to add two finely chopped carrots. So healthy and delicious I will be keeping this in our rotation
I just made this the other night and it came out amazing! And I love how quick it was to make! I added mushrooms to mine as well and it was devoured. I will definitely be making again.
Delicious !! I substituted the cilantro and the green onions with fresh chives .
This was the best Thai food I’ve ever made. My partner said that her favorite Curry soup is from the Shanghai airport and this beat it!! I made the recipe exactly, except I used coconut sugar instead of brown sugar and added crushed peanuts to the top. 11/10 will make again soon!
I went to a Thai restaurant and had their soup then I found this recipe. I made it and it was much better than theirs. Love this soup and make it all the time. I make it with rotisserie chicken.
My husband and I slurped down two bowls and drank the broth. Amazing.
So very good, and easy too!
Thai basil would be even better!!
So delicious and easy to make!
I’ve made this before and it was really good, but tonight I realized I’m out of fish sauce. Do you have any recommendations?
Hoisin is a great substitute for fish sauce!
Wow!!! This was abso-freaking-lutely DELICIOUS!!! Best Thai dish we’ve made at home!!! Definitely going on the permanent rotation!
Do you think you could make this in a slow cooker over low?
Thanks!
This was so dang good! Flavor was absolutely delish even without the fish sauce (thought I had some) and I added red pepper flakes for spice. This is now going into the family meal rotation!
Absolutely delicious! Followed directions to a t and it was amazing!
A new favorite
My 10th time (at least) making this, and probably my 2nd or 3rd review. I don’t always follow the recipe to a ‘T’, just based off what I have on hand, but it’s always a winner!! Tonight I couldn’t find any red curry paste so I mixed Thai Kitchen Red sweet chili sauce with curry powder, and it was a great substitute. Also added zucchini and broccoli to this pot. It’s soooo delish as is, but I also customizable to your tastes!
Vraiment très bon!!! N’hésiter pas, vos papilles vont adorées 🙂 🙂
Excellent! Sometimes I add canned bean sprouts.
Excellent, delicious! This was a very authentic recipe. I went to a Thai restaurant before and had this. The flavor development is incredible. Try the recipe you won’t be disappointed.
I’ve made this 7 or 8 times since finding your recipe 2 months ago.
It’s amazing – light, warm, spicy, tangy,
fresh – delightful! I usually make it with the pan juices after I’ve cooked chicken breasts for my teen athlete’s protein binges, and either addshrimp or just leave out the chicken for myself. I add fresh bean sprouts, colored peppers, carrots, cabbage, onions, ramps, whatever I have in the house to round it out. Now that my herbs have come in its so easy to just snip here and there and have what I need for it. I used some lemon balm, purple basil and parsley today to go with the cilantro – well see how it tastes! Thank you, thank you for introducing me to this simple, delicious, addictive elixir! Be well.
I make this all the time. I’ve even substituted the chicken stock for beef stock cause it’s all I had and the result is the same, this recipe is amazing!
Absolutely Devine
Easy and delicious. 12/10 would recommend. Obsessed with this dish! I could have seconds, thirds, fourths…. It’s THAT damn delicious.
This recipe is soooo good. I added spinach. Yummy!
What brand of curry paste is used in this recipe?
Wowza – loved it! Moving it into the regular rotation!
Wow, this was really sensational. i’m not one to post changes i’ve made to a recipe, but i always cook with the intention of having leftovers so i didn’t want to add the noodles directly to the soup. sooooo since i doubled it i reduced the chicken broth to 8 cups (rather than 12). for full disclosure i added some cayenne pepper toward the end because i like spice, and perhaps my red curry was not on the strong side.
this really was sensational. looking forward to trying other recipes on this site.
New favorite!
Made it for the family, beautiful. Loved it!!
Made this for dinner tonight! It’s really delicious, but was hoping for more spicy heat! We’re a spicy ️ food family
It’s ok though we all still enjoyed it a lot! Will just add some thai chili’s next time for added spice…
Does anyone know what can be substituted for coconut milk? (no dairy either) So many good receipes like this call fort but we can’t have it 🙁 Any ideas?
I add cream but that won’t work for you, however, it is amazing without it. I like to have a bowl before I add in the cream because it is so good and just a little different from the leftovers.
Unreal recipe
Family loved it and very quick and easy to make.
I haven’t made it yet as I just found the recipe, but it does look amazing. I have some questions to ask.
1. Can I use chicken thighs instead of breasts?
2. Can this be frozen?
3. Can seafood (shrimp, scallop, squid) be used, like what is used in a seafood Tom Yum soup?
This was very tasty. Thank you! Followed as is and used home make bone broth. 🙂
I’ve made this several times – it is a family favorite! I usually cut down the fish sauce & sometimes omit the basil if I don’t have any. Tonight I substituted chopped cauliflower for the chicken & used pad Thai noodles instead of the skinny rice noodles. My kids loved it and with the thicker noodles said it tasted even more like a cozy comfort food.
WOWZA! This was fantastic. Thank goodness that I only had about 1 TBSP of red curry paste left, as it was VERY spicy with just that. The flavours are fantastic. This is as good as take-out, if not better, as you can control the ingredients. I added in a few Kaffir Lime Leaves, as I had them in the freezer. Used “Better than Bouillon” paste for the stock. Will definitely make again, when the mood strikes.
I made this for my husband vegetarian style. So soy sauce instead of fish sauce, and vegetable broth. It was fantastic,
However without the chicken it’s missing a little something Next time I will add tofu and potataos. BUT MOST IMPORTANTLY there will be a next time! ♡♡♡
I made this last night exactly as written except to add some additional red curry paste to amp up the heat, it was spectacular, my whole family loved it.
One tip I would suggest is to have your table set and everyone ready to eat when you drop the vermicelli rice noodles, they cook in 3 minutes or less and could easily be overcooked if you’re distracted.
Made this for my sweetheart who was home with a cold. It was lovely and I’m adding it to my rotation.
Fantastic recipe! Needs no changes. We love it. My new go-to meal.
my sister in law made this for a family get together and i got the recipe from her- incredible both times! definitely a must try recipe. im not a huge fan of fish sauce and didnt want to buy it just for this, so i use soy sauce wich helps to add that umami brininess.
This recipe is legit!! It’s so so yummy. The only change I made is that instead of chicken, I seared scallops separately and added them to the soup at the end. Otherwise made it exactly like the recipe and it turned out perfectly. Wow, a keeper!
Soooo delicious! And soooo easy to prepare❤️
I made this for a friend get together and other than the heat I have been asked to make it again which I did with lessk curry and now I am addicted.
Turned out delicious! I don’t have cook recipes as written but this one I did!!! Everyone like it even our 1 year old. This is being added to our rotation
Easy to make and DELICIOUS! I’ll definitely be making this again. Next time I’ll try adding lemongrass and mushrooms.
Wonderful recipe. Added mushrooms
Absolutely loved loved loved this recipe. It was our first time eating curry. I have always avoided curry worried I would not like it, boy was I wrong. Will be making again!! It was Damn Delicious!!
The best!!! I used clear or glass noodles and added Shrimps!!! Just Excellent!!! Wish I could up load a picture!!!
Made as written. Absolutely delicious! Making it again this weekend and will add a little chili paste for a touch of spicy.
Thai Red Curry Noodle Soup. What a great soup. I followed the recipe, it comes out perfect!! You must make the soup. Easy to make. I make this every few months, flavorful!
Delicious in it self but i wanted to experiment so i added little kale,lemongrass and chili garlic sauce just to kick it ip abit. To die for!
damn delicious indeed! A winner with my family of six. I’ve made it 4 or five times already. Only thing I do different is on the chicken. I just throw it back in at the very end for a minute or two. I felt like ten more minutes (the first time I cooked it) made it a bit dry.
Hiya! I accidentally made it a bit too spicy. Is there a way to tone it down? Should I add more coconut milk?
the best soup I have ever tasted
This is such a great recipe! I’ve been a bit addicted to it lately, and have been trying different variations of it. This time, instead of chicken, I fried up some pressed and cubed tofu to add for the protein and ended up adding sliced mushrooms in with the red onion to cook and wilted some baby spinach into the broth with the noodles at the end for more veggies. No matter what little tweaks I make, it’s always amazing.
I can’t give this enough stars – insanely good! Just the right amount of heat and the flavors meld together so well. I will definitely be making this again and again. Outstanding!
Love the flavours but quite spicy hot for me. I had to add sour cream and more fresh lime juice to cut the heat down
I’ll make again and decrease the curry paste to 2 TBSP and add 1TBSP of Thai curry which has a sweetness to it
My lips are still on fire but really a great soup full of flavour
This soup I made this afternoon. Very easy to make and oh so “Damn Delicious”
I did not have cilantro so I threw in a bunch of parsley and dill. I look forward to making this again and again. I will probably try making this soup again using shrimp. Thanks for such a great recipe. Oh so good!!
Excellent recipe! I’ve made this twice in the last few weeks and no leftovers! Thanks for sharing!
I agree with all the comments. It was really good. Next time instead of adding the noodles to the broth, I will separate the noodles in serving bowls and add the broth. My noodles tasted a little starchy and mushy but it was still yummy.
Outstanding! I added califlower and introduced my non-spicy eating friends to it and they loved. We eat it regularly at the the home and it is so good. The recipe lives up to the website name.
Thank you for the recipe.
Any suggestions from anyone of what could be used in place of fish sauce?
Yes, There is vegan fish sauce you can buy!
Gosh, this soup looks so good! I’m going to give it a try but I was wondering if anyone has any ideas on what type of noodles, if any, could be substituted for the rice noodles. I’m specifically looking for something that is pretty low carb. Thank you all in advance. Chungah, your recipies are fabulous and I look forward to your emails and trying new things.
I cannot express how Damn Delicious this soup is!! It might be even better the next day. I added sliced mushrooms with the chicken.
Wow. I made this for dinner for my 8 year old and myself. I was expecting it to be good. But it was literally “d a m n Delicious!!!” I switched up a few things due to not having EVERYTHING on the ingredients list b/c it’s too expensive or impossible to find rn. So, I used paneer instead of chicken, vegetable stock, 1/16 cup of dried basil, and spinach. It was too good. My 8yo had 2nds and almost went back for 3rds until they realized dad had made brownies and they wanted one. It was a labor of love for sure with all the dicing and grating. I kept the spinach separate from the main soup pot and only added it to the hot bowls. It wilted perfectly without needing to be cooked. This wasn’t spicy at all, but it had that amazing flavor that would make one think it will be spicy from smelling it. We LOVED this and will be making it again soon. Thanks!
Loved this recipe!
This is the best soup ever!!! We had it 2 nights in a row, the second night I served it with naan bread to soak in the broth. I still had leftovers so I froze it and interested to see how it tastes after that.
This soup is delicious. It’s got a lot of flavor and tastes just like a curry. It’s also a fast soup to make. Don’t make it for date night. There is no attractive way to eat the noodles and soup together, but it is worth it .
This was the best noodle soup I have ever had!! I did add a shiitake mushrooms, pak choi and used prawns instead of chicken as my daughter is pescatarian but it was still super delicious. Thank you so much for sharing this recipe!
We’ve been making this soup since 2018 when we discovered it. It’s the BEST soup EVER!!
We use 3 breasts of chicken for it. We also use 2 onions instead of 1. We use a full bunch of green onions instead of 3. It is heaven for sure!
Wondering if anyone knows the calorie content per serving or the macros. It would be pretty difficult to figure out.
It’s about 345 calories per serving (if you get 6 servings out of the recipe). The macros are as follows:
20g fat
16g carbs
24g protein
I’ve made this recipe more times than I can count. Its perfect every single time. I do use a whole jar of Thai Kitchen curry paste and I add mushrooms. The taste of the soup broth is just incredible. Thank you for such a wonderful recipe!
My favorite recipe in the whole world.
Make it all the time and serve it with Pot stickers and soup dumplings with spicy crisp.
I love this recipe! I usually add even more curry paste. The chicken tends to get a bit overdone, so I usually add it much later in the process. Planning to try shrimp next time.
This soup is outstanding, so much flavor! I did not add the noodles, I kept them on the side with a tiny bit of the broth to keep them front sticking and then added each time we served to avoid them from soaking up all of the broth in storage. So delicious, thank you!
I have used so many recipes off of Pinterest and this is hands down one of my favorites!!!! ABSOLUTELY delicious!!! Loved it so much I made it twice this week!!
Very good, easy to make, filling, and lots of veggies!
Has anyone figured out the macros for this recipe? I’m new to tracking but I don’t know how to figure them out
It’s about 345 calories per serving (if you get 6 servings out of the recipe). The macros are as follows:
20g fat
16g carbs
24g protein
It really is as good as it looks , very very flavorful with different layers of flavor . I used 2 TBS red curry sauce for mild but still a little spicy flavor . I have made it twice . The only thing is that the noodle amount is too much . I cut it in half the second time and it was good for the day we ate it but the leftovers the next day was plain noodles as the liquid got absorbed. Next time I will put 1/2 the soup aside and only add 1/4 noodles to the remaining 1/2 and freeze the other 1/2 and then add the noodles when reheating it . 1/2 the recipe was enough for 3 of us .
Oh my word, I love this recipe so much. I’ve made it four times in the past year! So good.
Thank you!
I LOVE THIS SOUP. My edits: I do low sodium veggie broth and bake chicken tenderloins in the over with olive oil and sea salt (350 for 20 mins) to add with toppings instead of boiling it. Since not everyone here eats chicken.
So. Good.
Wow, this soup was amazing..my family loved it. It’s summer here in Australia and normally do not make soup until winter but so glad I made it
The chicken was overcooked after being boiled for so long. Maybe I cut the pieces too small or let it boil too long? The base was great though. I ate it the next day and removed the chicken and added some shrimp and it was much better.
So, so good! I’ve made this twice now. The second time I used ground chicken and added a little crushed red chilies. Really one of my favorite recipes I’ve ever tried!
Made it twice now and making it again tomorrow! My whole family loves it!!!!
My family LOVED this soup!!
So delish! I had to add a little more coconut milk and red Thai paste and brown sugar. It just wasn’t giving. I also added mushrooms, cashews, shrimp, and fresh bean sprouts. Absolutely delish! Definitely making this super easy dish again.
This is so delicious. I made it vegan for my daughter (veggie broth and tofu) and just added in the chicken (for me) and tofu at the end. It was sooo delicious. Reducing the soup to make it thicker added so much flavor and texture. Really great recipe.
This was delicious will make again!
I am curious if you think that I could make this with almond milk instead of coconut milk? I have an intolerance to coconut and end up with a stomach ache when I eat much with coconut milk (even though I love the flavor of soups with it). Thank you for your thoughts!
I made this as close to recipe as I ever do with anything. (Slightly more garlic, substituted parsley for the cilantro, and added some baby bok choy to make it more of a meal.) I’m very pleased with how it turned out and will definitely be adding it to my repertoire of soup recipes. I really want to get my hands on some Thai basil to make it with that. I think it would be even better than the more readily available sweet basil I had to use.
When did you add in the bok choy? I’m making this tonight and I want to add shittake mushrooms and bok choy but I’m not sure when to add them.
LOVED this recipe – it is solid! The ratio of ingredients was perfect, and I made only a few changes, merely out of personal preference. I added lemongrass…and sriracha because I like heat. I didn’t have vermicelli noodles, so I blanched smaller, flat rice noodles (not pad thai-sized), mixed in some neutral oil to keep them from clumping, put them in the bottom of the bowl before ladling the soup over, and the final result was perfection. Thanks so much – this one is definitely a keeper, as are many of your recipes!
This recipe took care of my Thai craving and is an absolute favorite of my husbands! Nice and light yet so yummy and savory! MAKE THIS DISH!
This is absolutely the best and is my only go to for this soup. Other recipes pale in comparison.
Could you post the brand of noodles and curry that you use? Looks amazing but would love to get the exact ones you have shown 8in the picture! Sorry if i missed them somewhere.
Thank you!
I make this so often I have this page bookmarked! So yummy
Wow !!!! Mouth watering recipe!! All my guest were blown away . Thank you !!
Loved this soup. It would probably work with fish, since the broth isn’t overpowering.
Making this again tonight with shrimp instead of chicken. We are trying to eat low carb so plan to bulk it up with cauliflower and carrots and toss in some bean sprouts and skip the noodles. Not as good without them but the broth is so good, I think we will still love it!
Super flavorful, crowd pleaser!
This soup is absolutely delicious! So, so good! Have made it several times now, and it’s just so flavorful and so easy! Okie
This soup is amazing – third time making it for the season – this time I’m using some leftover smoked turkey instead of chicken. So simple, so tasty!!!
This is a delicious meal any time of year. I’ve made it at least five times and my entire family loves it.
I just made a double batch of this recipe, it is amazing! Terrific job on the recipe. I substituted turkey for chicken but otherwise followed perfectly, which is rare for me.
A new family favorite!!!!! Thank you❤️
Amazing!!!
Great recipe! The Asian store was out of basil but it still tastes good without it. I did add beansprouts though and I feel that really adds a nice crunch, just add them before serving. I will definitely make it again!
Oh my goodness…this is the best soup I have ever eaten! Wonderful flavors, made this exactly as recipe was written…wouldn’t change a thing! YUM!
I am wanting to try this recipe and wanting to confirm the info! For the chicken do you cook it completely in the pan or do you only sear the chicken and then boil it for the rest of the recipe.
Thanks!
Incredible!! Absolutely love it. I used less broth and more noodles and it was perfect.
This was fabulous–made it exactly as written and wouldn’t change a thing! Whole family loved.
So delicious! We made a pile of substitutions and changes, but I’ll give full credit to this recipe for inspiration! I didn’t cut the pepper or onion very small, so I decided to use my immersion blender so eliminate the chunks. We didn’t add chicken because we were eating it as a side to some pork chops, and we subbed panang curry paste because we were out of red. Yum yum!
This was a good recipe as written but I did make changes both out of necessity and because I felt it needed something. I live on an island in Alaska so this time of year it’s hard to find certain things. I used ground ginger and dried basil, left out cilantro because I don’t like the taste. I added a 4 oz jar of red curry paste and extra brown sugar salt and ginger at the end. I felt as though it was missing something so I added a few spoonfuls of chili garlic paste. I threw in 2 cans of shiitake mushrooms for extra veggies. Definitely adding this to the rotation.
Is there nutritional info for this dish. It’s seriously the best!
This is amazing, best soup EVER!
We love this recipe! We have substituted the chicken for broccoli and doubled the noodles to make it into a pasta dish!
Wow! Love it! used Thai Red Curry which is HOT and this was GREAT!
So delicious as is! I always add more garlic, shallots, basil, green onion, and ginger for a little more flavor!
easy to make and damn delicious as advertised. I added bok choy for extra veggies will definitely make it again
Excellent..this is going to be a favorite. Thank you for sharing..
This was great and super easy to make. I chose to make the noodles separately, put them in individual bowls and pour the soup over. (I didn’t want the noodles to be soggy in the leftovers tomorrow.) Worked like a charm. Next time, I may try to cook chicken breasts in the broth, remove them when done and shred them.
Great points!!! Thanks!!!
Superb – and can be shortcut by using leftover rotisserie chicken.
Fantastic outcome for a cook with little skills.
This soup has depth and layers of flavor! Simply delicious!
Was delicious Thank you for your recipe – will definitely be making this soup throughout the winter months!
I made this soup yesterday and OMG, it is soooo delicious.
Absolutely love this soup. Any thoughts on making it in an InstantPot? I have no stovetop currently.
My hubs and I made this tonight. I added shredded carrots Thai basil jalapeños radish and cabbage. The broth is delicious! Will make this again for sure
I did everything DI did and it tasted delicious, it did need a tad bit more flavor it was a little flat and I added some chili garlic sauce, perfect
What brand red curry paste would you recommend? And is the low sodium chicken broth a must to keep it from being overly salty?
I specifically came here to check to see if you had a recipe for this soup, and you did not disappoint! However, I did not know about your cookbook so a BIG congratulations on that accomplishment. All the recipes I’ve tried from here have been great so I’m sure I’ll be looking for it. Well done!
Wow! Two books! Where have I been? Well done again! LoL
Super delicious just the right heat! Loved it
YUMMMM!! Don’t walk-RUN on this recipe!!
I used shrimp instead of chicken and just added it at the end to not overcook.
I also added 2 whole serrano peppers-diced, and red pepper flakes.
As an added garnish I cut up fresh jalapenos (can you tell I love spicy).
This was so good and so easy to make. Adding it to my soup rotation!!
Delicious and easy to make. Im amazes by all the flavors that came together to create am amazing dish. Thank you soo much !!!!
Love the taste of this yummy Thai Red Curry Noodle soup. Not quite as spicy as the one I get from a different site, but just as tasty. Will make this again.
I made this tonight and absolutely loved this recipe! We added sautéed mushrooms to the soup as well and I would recommend that if you love mushrooms. I like a lot of vegetables in my food so I thought the mushrooms were a good addition. We also used tofu instead of chicken and it was awesome! Really great recipe. I’ll be keeping it in my back pocket for a meal I know will always satisfy!
Hi. What type of tofu. I don’t use it a lot but want to make this vegetarian for a friend.
I used shrimp and followed the given recipe. It was simply delicious . Thank you
Made it tonight and it was amazing.
Yummy
I just wanted to say thank you sooooo much for this recipe! I find it very easy and quick to make and the flavours are bountiful! After many times of making it I now have learned to make a huge batch, I cook noodles or rice on the side and keep everything in the fridge ready to assemble. Delicious and healthy lunch/dinner ready! I will eat it meal after meal and don’t get sick of it. I only ever made it with fish and I’ll throw in extra/other veg but everything else I kept the same and it is BEAUTIFUL! Thank you!
This was damn delicious! Made as written.
Thanks for a great recipe!
This is a great base recipe! I made it as written the first time and decided to tweak it a bit and with some minor changes, this soup is amazing! I prepare the broth as directed but I added kaffir like leaves and lemongrass. I cooked the vegetables individually and removed them with a spider strainer as the veggies I chose all have different cook times. I thinly sliced my chicken breast about a 1/4 inch thick and brined it while the broth cooked. I poached the chicken in the broth and removed it as well. To eat, I assembled the bowls with noodles on the bottom, veggies in the middle and meat and garnish on top. I then ladled the piping hot broth over the bowl to bring everything back up to temp. I’ll be making this allllllllllll the time now.
Once you get started, the process goes really fast and by keeping the ingredients separated, you can easily make this a couple days ahead and simply make the noodles the day you want to eat.
First I am a little baffled by all the 5 star reviews. I decided to use less chicken stock based on my cooking experiences. I used 4 cups and it was still really bland. 6 cups is overkill. Could have used 2 and it would have been much more flavorful. That being said, with the 4 cups of broth I still needed to add much more fish sauce and lime to get the flavor profile I was looking for. Probably won’t make it again.
A lot of that depends on your brand of curry paste, too. Ran out of the good stuff and had to use pathetic Thai Kitchen brand. It’s so bland, my curry soup turned out bland no matter how much I added.
We made this last night for the first time and it was so delicious! The only thing I did different was use brown rice ramen since we had a big bulk pack from Costco already. It was seriously amazing!!! For anyone wondering about spice, I’m not a huge spice person and felt that it was the perfect amount of heat! There was a perfect kick that made it really flavorful, but it wasn’t painful at all haha! Highly recommend to anyone!
Absolutely delicious. Has anyone tried to freeze this?
Excellent! Used tofu in place of chicken. Leftover broth went over rice. Yum!
Yum.
SO good! I realized I had no ginger, but with all the other flavors, I didn’t miss it.
DON’T skip the lime juice, basil and cilantro!
Delicious!!
Okay YUM! Needed a new fun recipe and after reading the reviews headed straight to the store. This was phenomenal! My husband and I couldn’t stop eating it. I couldn’t find fish sauce so substituted soy sauce and it was great! Thanks so much for sharing this recipe. It’s added to our rotation. Go get the ingredients now! You won’t regret it!
Thank you for this recipe. It’s very easy to make. I have only used fish with this recipe and kept everything else the same and I absolutely love it!
Very flavorful, had to add fish sauce to individual bowls due to allergy. Will make again
This came out AMAZING! thank you so much. The flavor, the colours, the spice ( extra black pepper for me lol!). SO SO GOOD, highly recommend 🙂
This was really good. I followed the recipe as written. The only thing I added was a little sriracha to my bowl of soup for a little heat. Delicious!
I have made it for the 2nd time 8 days later. I love this meal so much I want to share it with my neighbors, I made a double batch to share with them. A few tweeks that I have done, I sauteed my chicken and vegetables using coconut oil, I added a 7th cup of chicken broth, and added fresh diced jalapeno, and red pepper flakes to this dish. I like a little more kick. This meal is my favorite dish I have made in a long time. Thank you for sharing.
I want to make this for my family, but just checking the spice level. My husband and I love spice- but my kids are huge fans if it’s too spicy!
Just made this! I don’t think it’s too spicey ! It’s delicious; you can always add less of the paste.
WOW! This dish was so tasty. Seriously. So many levels of flavors and well balanced. I stuck to the recipe this time, but may add more curry next time. (There will be a next time) I may also add a few more veggies. This is incredible and I can’t wait to make it for my husband to try!
Wow! I am literally taking my first spoonful of this amazing soup! Quick, easy and yummy. I used thai basil because I already had some in my kitchen, I don’t use cilantro (sadly since I have had covid it tastes like garbage) and I garnished my meal with fresh mini diced jalapeno. This meal is incredible, I am excited to eat this for the next few days.
Love this recipe! I double the curry paste and sometimes use Panang curry paste too, but I find myself making this every other week now. Love it!
This was fantastic. I did use more red curry sauce and used a bit of garlic to fry up the chicken.
I have made this 4 times and we LOVE It!!! It is crazy flavorful, better than our favorite Thai restaurant dishes. I just add a pinch of red pepper flakes to add some more heat. Otherwise perfect!!!!
FANTASTIC! Extremely flavorful and healthy! Definitely a new family favorite!
Can I substitute coconut milk for almond milk? Will it work do you think?
I love this recipe – I’ve made it a bunch of times and have tweaked it slightly to add spice and a little more depth. I use the entire jar of red curry sauce and I grate and use ginger until I can’t grate anymore. I also add roasted red chili paste, and I swap the steps where you cook the aromatics and the onions and bell peppers so the aromatics cook with the oil from the chicken.
Thank you for this recipe – it’s awesome and a crowd pleaser!!
Such an amazing recipe, I love making it for my weekly lunches! Super easy way to get that thai curry taste when you’re craving it haha!
One thing I recommend is, if you’re making a large quantity to put in the fridge: the liquid will get soaked up a lot by the noodles so when you heat it up on the stove, add a bit of water and salt. That will give you more liquid without watering down the taste too much.
What can I sub for fish sauce?
Was very delicious. Will cook noodles separately next time as it made the broth too thick. Also kids prefer without.
Excellent! This will definitely be added to our dinner rotation.
Satisfies all your Thai cravings. Already sent it to a friend to make
Looks really delish, but it’s kind of hard to get a hold of Thai basil here. If I do, can I freeze the leaves?
You can freeze Thai basil
I’ve made this soup many times. The flavors are absolutely A.MA.ZING!!! My husband says that this is his very favorite soup. Thanks for such a great recipe.
Made it vegetarian/vegan by substituting veggie broth and soy chicken. A+, everyone enjoyed it (even the meat eaters in the house). Will make again. Thanks!
Loved it, if you have any cravings this would be the number 1 soup that will tick boxes in terms of satisfying your taste Buds, zestyness , spiceness ✔️ overall comfort food . My husband loved it. And it’s healthy. Perfect for winter or rainy weather. I am sure you could add red chillies if you wanted to.
What red curry did you use? And where did you buy?
All I can say is Yummy!
I’m not really one to leave reviews but I just needed to say this soup is by far my new favorite dish! I made it for my bf and I, and he loved it. It’s a super easy recipe to follow, packed with flavor and it’s very versatile. I made mine with beef and beef broth because that was what I had on hand. Love love love. Thank you for the recipe!
I made this not as a soup but as an entrée. I work as a cook at our local American Legion post and made this my special. I reduced the amount of chicken broth and added enough liquid to make it saucy. It was a hit. Sold out! Thank you for this recipe.
I made this recipe last night. My husband and I loved it. He had 2 bowls. I will make it again for sure.
Made this tonight for dinner. Was very good and easy. I improvised the dish and added Bella mushrooms with bean sprouts for garnish. Definitely a hit with my wife and I.
Loved this soup! I used shrimp instead of chicken, 1/2 a kaffir lime leaf, and added a bit of mint and some thin slices of hot peppers as well. Turned out amazing! My favourite soup!
This soup was AMAZING! Already sent it to two friends telling them they have to make it. Used lite coconut milk but otherwise followed exactly. So so damn good!
I just made this tonight and it was amazing! We have a house full of teenagers so I did 1.5 of the recipe. Everyone loved it and wanted seconds. I followed the recipe exactly except omitted the sugar because two people in the house gave up sugar for Lent, lol. I also used rotisserie chicken breast from Costco, and next time I’ll add that closer to the end because it got a little dry. Thank you for this delicious recipe! It’s going in the rotation for sure!
I absolutely loved this soup; I did add more noodles. Great recipe.
I absolutely love this recipe. It’s my go to when I want Thai. I follow it to the T except I use shrimp instead of chicken. I have served this to guests many times and they always rave about it!
Husband was in the mood for red curry. I added a teaspoon of salt to the pot and some Sriracha to each bowl. Used dark chicken instead of white. Husband and I loved it!
Delicious
My wife and I absolutely love this soup. It has become our go to soup when we’re feeling down or blah. Works better than any chicken noodle soup I’ve ever had. This gets made almost every single week in our house. There is just something about this soup that just, warms your soul.
Delicious and easy to add a variety of vegetable – mushrooms, tomatoes, zucchini, celery – whatever you have. I have made with chicken and tofu, and both were fabulous.
Damn delicious indeed! Made this last night as a huge storm was rolling in and it was just what we needed to warm up! So satisfying! Can’t wait to make it again. Thank you for sharing!
So Delicious !! simple ingredients and easy to make !
Really so Damn Delicious! Not too Spicey But soo flavorful!! Thank you! Followed recipe exactly and added carrots and Baby corn Bc/ I had them : ).
This is DELISH. Followed the recipe exactly, but used stir fry rice noodles instead of the vermicelli because that’s what we prefer. Will be making again!
Excellent recipe! Used about 1 lb of fresh ramen noodles that our grocery store sells in the refrigerator section and it was the perfect ratio. Will definitely be making again, thanks so much!
Love this recipe! Made the following changes/additions:
-I like thick soups so instead of olive oil I used 4 tbsp of butter. Cook veggies then added 1/4 cup of flour to make a roux. Cook for a few then added liquids
-used 2 cans coconut milk instead of one (we LOVE coconut everything in my house!)
-used 1.5 large onions and two large red peppers (we also love vegetables)
-7 tablespoons of red curry
-6 tsp brown sugar
-added 2- 3 tablespoons red chili paste to give it some heat
-we don’t do fish so I left the fish sauce out
-added about a tablespoon of garlic powder
-added 1 tsp onion powder
-added two chicken bouillon cubes and left out the salt completely
-poured over a hot bed of rice with all the listed garnishes.
WOW!! Sooo good!!!
Spicy!!! Not sure if there are different red curry pastes but apparently by the recipe, this is too spicy for me and my kids. Adding more coconut milk to see if that helps. But would have been helpful to know not to add so much if we need mild spice!
This was so delish! Read directions wrong and added full box of noodles so it was more of a noodle dish than a soup but still great! Added only 4 cups broths, extra curry paste, serrano pepper, double ginger and some chili crunch oil- we like it with some heat! Had a bunch of extra fresh herbs to add add while eating and lots of lime! Used unsweetened light coconut milk and turned out good if wanting it to be lighter than full fat. Will definitely be making again and cant wait to try new additions each time!
This sounds amazing! Just wondering a. If I can use something other than coconut / does it taste like coconut? I’m not a huge fan of coconut 🙁
No- it does not taste like coconut! No one in my family likes coconut (besides me) and they love curries with coconut milk.
This was a hit in my house! I doubled the amount of coconut milk, substituted tofu for the chicken, and added turmeric, curry powder, onion powder, garlic powder, and garam masala to taste. Sadly, I had to omit the green onion and basil because the store didn’t have them in stock.
Mine was not very liquidy, most of the broth was soaked up by the noodles. It had good flavor though! I did add a little chili paste to give it a kick. Next time I will add more chicken broth.
My family really enjoyed this recipe. We added 12 Oz of edamame for more protein and fiber. Delicious!
This was a very good flavorful soup! Next time I will add some more veggies like mushrooms or sprouts.
Delicious! Comes together quickly for a fast dinner. Since I don’t eat chicken, I left it out and added some sliced shiitake mushrooms and diced carrots. This is a soup that you can really customize to your liking. Definitely will make again, maybe with tofu next time.
Can the soup itself be frozen? Without the noodles obviously
It actually freezes super well! I was shocked when I heated it back up, I kept the rice noodles in it and the noodles did not get mushy or fall apart at all. I make this all the time and always freeze the left overs with no problems!
Same question as above… has anyone tried freezing this soup?
Delicious! Made this tonight and it did not disappoint!
I loved this! Making it for the first time was interesting lol but it came out so delicious. I didn’t add cilantro because I’m not a fan and I didn’t have fish sauce (only oyster) but it still was a hit! I also added bok choy.
I also used plant based cellophane noodles.
This was delicious. I added mushrooms and bean sprouts. Next time will add thin slices of jalapeno
Awesome recipe, top restaurant quality prepared exactly as presented in recipe. Full of favor and easy to make. Be sure to use Thai sweet Basil for authentic Thai favor. And only 1/2 of the 8oz package of noodles. Thanks!
This was so easy and so so so yummy. In fact, it was *damn delicous*!!
I make this soup all the time. I absolutely love it! I even make it without the red curry paste when I run out (just add thinly sliced jalapeño for added spice). I also like it extra tart so in addition to extra line juice, I also use lime zest.
To.Die.For!
Absolutely perfect recipe. Added some peanuts to make it more khou-suey like. Too too good.
Excellent
Delish! Thank you!
So easy and yummy! (:
Thank you, this is super simple and delicious.
I’ve made this 10 times already and LOVE it. Over time, I’ve made some changes to experiment – always add mushrooms now; sometimes use shrimp rather than chicken and trying tofu tonight. Such an incredible soup as-is with room to be creative too. And, it’s so easy! Couldn’t recommend more!
Very good. I misunderstood the 1/2 (8oz) package of noodles and put 8oz of noodles in. Still good, made it more of a noodle bowl rather than a soup.
The whole family liked it and I will make it again. Properly next time. Lol
Thank you
Lol, I did the same exact thing- had to eat it with a fork, but still delicious!
I am still baffled.. my pack of noodles is 16oz.. so are we only using 4oz???
I made the red curry soup last night. It was the tastiest soup I have ever made. It smelled heavenly, looked absolutely beautiful and delicious as well! I am going to make it tonight as well because it is addictive and it’s raining in Southern California anyway.
I’ve never wrote a review for a recipe before but I was so amazed that I could make such a delicious soup that I decided to write about it.
Delicious! Made a few changes. I used shrimp instead of chicken, brown rice and millet ramen noodles and yellow curry paste instead of red curry paste since I can’t eat spicy food. Everyone loved it. I’ll definitely be making this on a regular basis.
Absolutely wonderful!
Perfectto amazing
I have always been afraid to attempt Thai food but wow! This was all easy and delicious!
I made this with NO expectations & I was so happy that I made this recipe! It was so tasty & full of flavor. Scrum diddly Delicious! I had been craving Thai food & this ticked all the boxes. “Thank you for this yummy dinner!” That’s what my family said
Was so delicious! One of my favourites so far
So delicious! My family and I devoured it including the kids! Don’t hesitate just make it! I followed the recipe exact. Thank you for sharing!
So delicious! I cooked the rice noodles separately since my husband was going to be home late — prevents them from soaking up too much liquid and getting mushy. I also used chicken bone broth instead of regular. I used chicken thighs since they do not dry out when cooking for a long time. I added a little more sugar and it was delicious!
This is so gooooooood.. I could drink liters of this soup on it’s own. I try to adjust the amount of fish sauce, sugar and lime to my preference and it cuts through the oiliness of the curry paste perfectly. It’s not too spicy, not too creamy, just.. mmmmmm..
For an extra veggie crunch, I add bean sprouts at the end with the cilantro and spring oninon. And I do think the chicken get’s a little dry after both pan frying and boiling, but I’ll take it! I love this recipe!
Oh my GOSH! This was so delicious and super easy to prepare! I will definitely be making this again. I made two small changes. I cooked rice on the side and reduced the stock by 1/2. I knew we’d have leftovers and I didn’t want mushy rice the next day. Also, I used 1/4 tsp ginger spice instead of fresh ginger because that is what I had on hand.
Yummy! Everyone loved it! Used tofu instead of chicken and only half a can of green coconut milk (green coconut had less saturated fat) and 1 sliced yam, to help thicken it up, since I only used a half can of coconut milk. I agree with the comment to add in only the amount of noodles you plan to eat to prevent the broth from being soaked up and the noodles from getting soft.
Absolutely delectable! I had access to Lotus Foods millet & brown rice ramen noodles that are more satisfying to me than dollar/big box store top ramen with the seasoning packets that you toss into the trash just to get the noodles. Thinking I’ll try shrimp next time.
Thanks Chungah. Super ecstatic that I have a thai food recipe in my rotation. I was overwhelmed with all the ingredients at first, but after making this recipe once, I realize that it was not too hard. I also felt super satisfied & nourished after eating it. It’s recipes like this that save me from eating junk food. I made one change that worked out awesome. I used 50% of the chicken & replaced it with sliced cremini mushrooms which I added at the same time I put in the noodles.
I have been wanting to make this soup for a long time. Several years ago there was a restaurant in the city called Big City Soup this soup was one of their specialties. I would crave this and didn’t know how to duplicate. I finally made it tonight.
It was pretty simple and quick! It was everything I thought it would be and so delicious too! Don’t know why I waited so long. I have a feeling I’ll be making it a lot more.
Thank you for sharing your love of food and cooking
I don’t usually leave reviews but felt its time I did! I have been making this soup for about a year now. And this is one of the best recipes I make. Our family loves it! I have to use a whole jar of Thai Kitchen curry paste though. I also cut the chicken broth to 4 cups. But everything else is to the letter and SO good! This will be cooked in my home for years to come. We are a family that loves Thai food. Thank you for this recipe!
I don’t normally write reviews, however this recipe is a winner. For once my whole family could eat the same meal at the table. It was absolutely FANTASTIC! Here are my minor modifications:
1. I only used 4 cups of chicken broth per other reviews
2. I didn’t have fish sauce so I didn’t use any.
3. Didn’t have basil leaves, so used 1/2 tsp of dried basil instead of fresh leaves.
4. I added an extra 1/2 tablespoon of red curry paste.
It was absolutely delicious! We are making this recipe again for sure. Thank you for sharing this recipe.
Yes, I made the almost identical mods…..tasty recipe.
Very easy-to-follow recipe and yummy! We will be making it again and personalizing it more next time. I like that you can add and remove ingredients easily in this recipe.
I really enjoyed this. It was super easy to make and very delicious. I think you could substitute other proteins or curry flavors (I’m going to try Masamun since I love it) very easily. Other veg that hold up well in soup would be nice too, cauliflower bok choy or maybe green beans.
My recommendation would be that if you know you’re going to have leftovers, just put in as many noodles as you’re going to eat right now. Otherwise the rice noodles suck up all the broth.
A little on the bland side for us – we prefer some of your other red curry recipes that are made with stock rather than broth – I think that’s the difference here. Still, tasty for those in my extended family that can’t take ethnic flavors so much!
Good recipe.. I’m a vegetarian so substituted Chicken with Tofu. Also added some cubed potatoes to the vegetable stock. Did not have peppers so an jalapeño.. skipped the fish sauce. Had some red curry paste that came in handy.. no Thai basil. But ginger cilantro And the palm sugar didn’t come thru. wifey and kids enjoyed the result.. Thank you! next time will try with more accurate ingredients and proportions..
This truly is an amazing recipe. The flavors so elegantly combining together to create such a tasteful soup with the right amount of heat.
Delicious, even though I forgot the herbs. It took a bit longer to boil down. I put in 2 bell peppers and it could still handle more veges. I put in 1/3rd less lime juice for personal preference.
Absolutely delicious! Going to be a staple winter meal now.
Made this last night on a cool Fall night and it was amazing! It was a big hit with my family, my boys all had second helpings. One of them said it looks like something you get at a restaurant. I made it per recipe exactly but instead of 6 cups of chicken broth I used 4 cups and added 2 cups of water – figured the full fat coconut milk I was adding would make it rich enough. Certainly was. I used all the garnishes per recipe and don’t forget the limes it really adds a hit of flavor!! So delicious!! Thank you for the recipe :))
This was an easy recipe that is full of flavor!! We are definitely adding this to our winter dinner rotation! We added mushrooms, and could easily pack this full of more veggies if you want!
This soup is absolutely delicious. I only changed the amount of chicken stock using 4 instead of 6 cups as my husband prefers a thicker soup. Top marks!
Did anyone get little white spots on top? How did you fix it?
Solid base recipe for curry. I added a couple thai chilies, kefir lime leaves, and lemongrass paste, and it really added a ton of flavor dimension. Next time, I think I’ll add some bok choy or sugar snap peas. I didn’t have a pan big enough for the amount of liquid, so I only used 4 cups of broth instead of 6, but I like my curries on the thicker side anyway. If I used the full amount of liquid, I don’t think the amount of paste would have been enough, but I guess that depends on your brand of curry paste. Bf said it was my best curry yet!
I made this last night and it was super tasty, lots of flavor. Also really easy to put together on a week night, which is key for this house. Very excited for my leftovers today!
This was a GREAT recipe and easy to prepare! I’m making it again – 2nd batch in 2 weeks… I will be using more ginger and garlic (I love those flavors) Definitely use Thai Basil. Double the recipe because you will probably regret it if you don’t. That good!!!!
I am so excited to make this soup! Question for you, can you tell me where the bulk of the sodium comes from? I’d love to modify it for my dad so he can have some as well
This was so good except I must have gotten a crazy spicy brand of curry paste because it was wayyyy too spicy and I can usually handle a good amount of spice. I’m definitely going to try it again though!
This is one of my favorite soups of ALL TIME! It’s absolutely delicious. I’ve made it three times, so far, and every time, I feel like I could eat the entire pot. Thank you!
I rarely leave reviews on anything, but I have come back to this recipe so many times that I know it by heart now, and I wanted everyone to know it really is so damn delicious! I had never made a curry before, but my husband loves it and we wanted to stop eating out. Now, my pantry is overflowing with curry paste because we make this and other curries so often. We’re considered regulars at our local Asian market now, lol.
This recipe is perfect as is, but I started marinating my chicken in a little bit of soy sauce (just enough to coat) before cooking and holy cow, it is even more tender and flavorful, if that is even possible.
Thank you for sharing this recipe! You’ve added so much flavor to our homecooked dinners.
The whole family loved it! It’s so flavorful and has such a unique flavor.
I’ve been a long time fan of this food blog. So many recipes here are now staples in my household.
THIS DISH IS AMAZING. I threw this together for lunch today and my husband and I both must have said ‘man that was good!’ 20 times after we were done slurping up everything in our bowls. I omitted the chicken and instead topped our bowl with some broiled salmon covered in chili garlic paste. I’m sure this would be delightful any day but this really warms the soul on a cold rainy day.
Excellent dish. I am vegetarian so I made this with vegetable broth, no chicken, and added bok choy and tofu. Everything turned out well- the broth is very balanced! I will be making this one again!
I LOVE this soup! I made it exactly as written, although I rarely measure the ingredients, and it was so delicious I’m making it again for the second week in a row. It’s so tasty and comforting, and reheats well. So happy to have found this gem.
Love this recipe!! I have used shrimp and bay scallops instead of chicken and it’s fabulous. I also measure some ingredients with my heart but never the fish sauce!
So easy, so delicious! This recipe was adored by the whole family I didn’t have rice noodles so I just used ramen, and they worked perfectly!
I eye balled the fish sauce lol, but still turned out good!
This soup is spectacular and surprisingly easy to make. The flavor is is perfect! My only change was adding more garlic because I’m a garlic addict. No need to do this if you’re not. I’ll make this over and over again!!!
I made this last night and it was so so good! It’s going into my recipe bible for sure and will be on my regular rotation. I subbed a sliced jalapeno for the bell pepper, added 8oz thinly sliced mushrooms at the end, and cooked the noodles separately. I needed more heat but my guess is that my curry paste is a mild one so I’ll be searching for a different one for my next batch. Definitely try this recipe- you won’t be disappointed!
Passed the mr picky pants test! 10 yo loves it. I made 2 pots…one regular noodles the other i used shiritake pasta. Really good!!!
Love this soup, but I like to cook the rice noodles separately, so they do not absorb all the liquid when I have left over soup. Very easy and good recipe.
This has become a favorite in our house, and I’m so glad soup season is back. It’s so delicious!
Definitely delicious
new favorite. tweaked a bit.. added red pepper from jar,ginger from jar and left out parsley and added kale
This was a 10/10. My husband and I are foodies and are very critical of all food. This was phenomenal. Literally, you must try it!!!! Sooooooo good.
Amazing recipe! can’t wait to make this again. It was a crowd favorite by far. I was wondering if it was possible to cook this in a slow cooker? And if it is, how would you recommend going about cooking it?
I absolutely love this recipe and am craving it. Unfortunately I can’t seem to find any Thai basil at the moment. Is there anything that I can substitute for this??
Super late to respond, but my area is also pretty lacking with any exotic foods. BUT I actually found my local grocery store has Thai Basil chicken bone broth! Going to test in this recipe today. Maybe look for subs like that in your area?
This soup was delicious!! I followed each step of the recipe, but I cooked the noodles separately and added them to each individual plate. Thank you so much, I will defiantly be making it again!
I made this soup so good. I omitted the fish sauce and coconut milk. I used fresh Thai chilli peppers instead of the paste. Rice instead of the noodles. Adjusted the seasonings. Because I just wanted to use what I had on hand.
We’ve made this twice and it’s never a soup, rather a pasta with sauce. We can’t seem to figure out what’s happening. Any ideas?
These noodles absorb a lot of liquid. I recommend making the noodles separately then adding them in.
This soup was so easy to make and super delicious!!
I always seem to screw curries up, but not this one! Turned out delicious!
Have made it about 5 times family loves it. I like it with coconut cream but tonight I’m using regular coconut milk and adding bamboo shoots
so good. The flavor was awesome!.Never tried Thai curry before. Wasnt sure about all the odd flavor combinations but it really worked. My family loved it. i did a few things different … i used sweet red peppers in a jar and coconut cream instead of coconut milk ( because that is what i had in the pantry) also left out parsley because i do not care for parsley and used chicken thighs because they do not dry out easily.
I am in the final stage of this and your review scared me, mentioning parsley.. I looked at recipe again and there is no parsley.. you must have meant cilantro?
Happy Fall and here’s to your delicious recipe. My husband and I love it! I will be sharing this recipe to anyone who loves soup. Thank you!
Delicious! Easy to follow recipe and a big punch of flavor. I didn’t change a thing.
Guess what’s going on repeat? This was sooooo good. Tasty, rich, comforting. I will absolutely make again!
Tried this for dinner, wow it was so good! The flavors, herbs, spices go together nicely. We have an abundance of colored peppers in our garden so it was fun to go pick one and use it in this soup. I added some sliced mushrooms and instead of rice noodles which are high in carbs, I used “Better than Noodles” (lower in carbs, calories and gluten free) and it worked great! We will make this again for certain!
what can I substitute for fish sauce in all these Thai Recipes? I love Thai food, but can’t deal with fish sauce. thanks!
Damn Delicious recipe!!! Thank you.
My review should have been 4 stars not 3!!
Amazing recipe thank you! I couldn’t find red curry paste at Kroger or Trader Joe’s so I mixed red curry sauce and a Harissa hot chili paste. This was dinner as soon as I received the email notification. Great for the first day of fall too.
OH Boy! I am obsessed with this dish! I made it last week, polished it off, and am craving it again! It is very easy to make. Full of the flavours that I love. Great recipe!
Hi, i planning to make this. The basil leaves, is that normal basil or should I get thai basil?
Thai basil has purple stems, and it’s spicy. Sometimes it’s hard to find in normal grocery stores though, so you can sub with regular basil. Flavor profile and spicyness will definitely be different though.
I’ve made this recipe several times! It’s “Damn Delicious “
It’s hearty and comforting without being heavy! I don’t care for bell peppers, so omit them but it doesn’t taste like it’s missing anything.
So delicious! And so authentic! We will be having it regularly.Thank you!
Made this tonight and it was amazing! I left out the chicken and added mushrooms. I’ll definitely be making it a ton more! Thank you for the awesome recipe.
This recipe is a winner! I pounded my own Thai red curry paste by hand and my god it makes a difference. I used this recipe – https://www.eatingthaifood.com/thai-red-curry-paste-recipe/
This recipe is amazing as is but I will try making a prawn stock and using parents instead of chicken the next time!
Tip – use gula Melaka instead of brown sugar
This is amazing although i used glass noodles it was yummy
Haha parents lol
This is a great base recipe. Well balanced and full of flavor. Tons of ways to mix this one up with what you have. I had fresh green beans that I steamed al dente first with salt and set aside till the end. No cilantro but used a huge pile of fresh Thai basil. That is what started me looking for a Thai soup recipe for inspiration and is the way to go if you have it. No chicken but thin sliced leftover rare steak on the side to add worked great. I pretty much had the rest. I added fresh sweet peppers from the garden with the onions. Swapped the sugar for honey to taste too. Anyway, maybe this well give someone some ideas. This one’s going to the recipe app to use again.
Thank you for this delicious Thai Red Curry Noodle Soup recipe. I just made it, and I love it. I just love the big flavors and I love Thai cuisine. It is simple to make. It is easy to adjust to your liking. Your recipes always work out for me and this one is a winner!
Love this recipe. Easy and yummy. I made mine with chicken and shrimp. Also added green beans and red bell pepper. I used half the chicken broth because I was going more for a noodle dish rather than a soup. Next time I will try the soup.
I made this recipe using chicken. My cooking times varied from the recipe but the quantities were spot. I was craving Tai food and found this to be appetizing. This dish is delicious mostly because of the use of herbs. I will prepare this for family and friends in the future. Thanks for sharing!
This was an amazing recipe! I made it tonight using my pressure cooker and my 18 year old son has almost polished it off! I told him to save some to take to his work tomorrow. Wonderful flavors and a “make again” in our home! Lots of fresh lime and herbs at the end make it for sure!
We loved this soup and it was better the next day. A keeper.
I add baked Korean potatoes to mine. it makes it a little more creamy and delicious!
The basil is an absolute must. Used basil and ginger paste instead and was STILL AMAZING.
loved it I made it with shrimp instead of chicken and it was perfect for what I was hopping and craving for .
Amazing!!!! Soo yummy! Just enough spice and the lime juice at the end is perfect. I can’t say enough how happy I am with this recipe! Thank you!
Amazing! A new family favorite! Love love loved it!
Love this! I make huge batches without the chicken and noodles then freeze them in portions for me and hubby. When we have curry night just thaw add chicken and noodles. Viola! Instant fix…..super delicious everytime.❤
Thank you,true that it’s damn delicious .
Looks delicious! Can’t wait to try it.
So happy to see nutrition info included! TY!
Hi there! Do you you sweet or unsweetened coconut milk for this recipe?
This was amazing! To make it keto, I left out the sugar and rice noodles and used chicken thighs instead of breasts (not only to increase the fat but also because the chicken has to essentially stew in the soup and I wanted to be sure it didn’t dry out). For those who are missing heat: I added a Fresno chile (just sliced into rings-not minced or chopped) into the soup during the last 5 minutes of step #5 (so there’d be some heat but it wouldn’t overwhelm the soup) and it was divine! I’ll probably make this over and over again. It was sooooo good!
I’ve made this numerous times and it’s so good every time. After reading some of the reviews, my biggest recommendation for those not getting enough spicy heat or robustness from the curry is to make sure you’re using a quality red curry. My favorite is Mae Ploy Red Curry Paste and I buy it by the tub (1000 grams – or a little more than 2 lbs). It’ll make this recipe exactly what you would be expecting. So good! Lastly, if you’ve an Asian grocery near you, get some Thai Basil. Cheers
Made exact recipe and found it to have EXCELLENT flavor. Not hot in taste at all. I will make again, but I think I will julienne the veggies and try a shredded roto-chick , added to hot broth with noodles at very end. Think more veggies too. It had been quite awhile since I had used coconut milk, that must have created the fat layer when chilled overnight, as there is no fat to speak of in the recipe. That layer was tricky to smoosh back down, but the end product looked like the picture, tasted great, and that’s what it’s all about!
This had incredible flavor! No leftovers whatsoever. My son declared it was one of the best things he has ever eaten!
Wonderful. I used shrimp instead of chicken. My granddaughter made this for me and gave me your recipe.
I’m writing this review while scarfing down soup noodles over my kitchen counter. I want to make this recipe again and again until everyone around me gets sick of it (but not me, never me).
Really delicious and easy. I add an extra 1.5 tablespoons of curry paste as we like it spicy. Great recipe, the whole family loved it.
Absolutely delicious! I added extra curry paste to make it more spicy. Can’t wait to make it again.
I used 3 tsp of red curry paste and it was hot enough. I also substituted prawns which I sauted first and set aside, made the soup base and added salmon filets which cooked in the broth and then removed from the broth to remove the skin also added two pieces of cut up cod, it is like a Thai seafood chowder, delish!
We love veg so also added chopped carrot and didn’t miss the fish sauce at all, too much sodium for our diet.
The thin rice noodles are now our favorite, they cook in the broth really quickly and are easier to scoop up
This soup was fabulous!!!!!! It received rave reviews from everyone at the table. And what little was left over made for a delightful lunch the next day. I’ll be making this again soon!
This was AMAZING – one of the easiest and hands down best Asian meals I’ve made – got rave reviews from husband and friends. I did use chicken thighs instead of breast (I think they hold up much better in soups) and i added bamboo shoots and kaffir lime leaves that i had leftover from green curry…I also added 2 TBS white sugar because I like the sweet/spicy combo of Thai food but absolutely delicious – will definitely be making this again.
Family loves it! Will serve with rice next time.
I made this soup today! It turned out well! Needs a bit more spicing but has an authentic Thai taste!
Great flavors the chicken was a little tough.
Next time I am adding button mushrooms, bamboo shoots.
I will use shrimp, tofu or shredded rotisserie chicken as protein at the end.
Also a dash of chili oil is great for serving.
Thank you for the recipe! I just made it last night and it was delish! I didn’t use chicken breast. I like thigh meat. I also added enoki mushrooms. I have made yellow curry with bamboo shoots and the bamboo absorb the curry pretty well. I will try with bamboo shoots next time.
This recipe is amazing. It’s ridiculously good!
So good. Subbed the chicken for shrimp so I left out the fish sauce and didn’t have any fresh basil but went heavy on the cilantro and had absolutely no complaints. I added my vermicelli noodles directly into the pan and let them act as a thickening agent for the soup. If you want to take this to the next level then make sure you’re using good coconut milk (preferably from your local Asian market I recommend Chaokoh) as opposed to Thai Kitchen Organic.
I have made this a number of times, always with great results. Easy to adjust the spices to your liking, super easy to make, and so so so good! I add mushrooms to this, and also have used rotisserie chicken to make it super quick.
Loaded with flavour, I got the conversion on a couple of things wrong (Australia uses metric) and it was a rookie mistake that I won’t make again but absolutely fabulous dish I’ll be making again. I did back off on the amount of red Thai curry paste as we love the flavour but not over the top strong,
Unbelievably delicious soup! I’ve made it 4 or 5 times in the last month. Definitely recommend this recipe!
I made this three weeks ago for the first time and have made it 3 times since and again tonight. I’ve made it for both sets of parents (steps included) and my boyfriend on separate occasions and it is a HIT. One of the best things I’ve ever made and so surprisingly simple. I boiled the noodle on the side cause the first time most of my soup got absorbed but still delicious! Thank you 🙂
Hey! Thanks for this recipe, I really like it. It turned out more brownish than on your photos, but I guess that’s on me for really browning the onion. x)
One question though: The recipe calls for 3 tablespoons curry paste. I used 4 teaspoons, and it fits my taste, but is waaaay to hot for the rest of my family — even though we are used to spicy stuff. Did you maybe mean 3 teaspoons? Or are we sissys? 😀
Oh my gosh, it DOES say 3 tablespoons. I thought I was bumping up the spice a little when I added 4 OUNCES, which turns out to be about 8 tablespoons worth. I guess that explains why tonight’s recipe was good, but also straight-up FIRE!
I guess I’ll have to try this recipe again with a somewhat less lethal dose of curry paste.
Anja, maybe you used a hotter brand of curry paste than what others are using. I cook with Maesri Red Curry Paste (imported from Thailand) that I get from the local Asian food store in a little red tin. I packs a punch, but hasn’t put my wife or I under the table or anything, even when I grievously over-use the stuff like I did tonight.
Super tasty! Family loved the soup! Used about half the noodles called for in the recipe and didn’t add basil (didn’t have any). So good! I served with a chopped thai salad.
This is a great recipe. I used this recipe as a starter and used the ingredients I had. I first cut up 2 chicken breasts and cooked them. Then I cooked 1 onion, 1 red pepper and 3 cloves of garlic. I added 3 tablespoons of Vindaloo Curry. Added 1 box of vegetable broth. I added the cut up chicken breasts. Added 1 box of “Cut Spaghetti” to the mix. Let it cook a little while.
Put soup in bowl and added some chopped green onions and dried cilantro. Mmmmmm this is good. This recipe gave the idea to make my version of the soup. I would like to taste the original soup, but when you don’t have the ingredients, you can still make a delicious soup.
One of the best tasting soups I’ve ever made in my life, and I’m not exaggerating. This is such a showstopper. It’s as authentic as one can be. Can’t say enough about it. A must try, you won’t be disappointed.
So good! Added 2 tsp sambal and it gave it a nice kick if you like spice! Loved having leftovers for lunch the next day. I will be making this on the regular.
This was damn delicious!
Made it with prawns and fish, so jummy and full of flavour. Thank you for sharing!
Question for everyone who has made this. What brand/kinds of rice noodles Do you use? Thsnks
This is a wonderful recipe!!!
I added a few wild caught raw shrimp the last 10 minutes.
Super easy to make and delicious. Can’t wait to make it again
Recipe is soooooo good. Feels like we’re eating out in a Thai restaurant.
This recipe is fantastic! This is my second time making it and it does not disappoint. Definitely recommend this to anyone. There may be a fair number of ingredients, but is very easy to make.
Made this recipe and it was so very good. I infused the chicken stock ahead of time with lemon grass, galangal and a few dried chili peppers . Also bought a few trumpet mushrooms, fried them separately and put on top.
amazing!! Even better after I let it sit for 15 minutes to thicken up.
I made this for dinner. Delicious. Just what I was hoping for. Thank you. Tomorrow will be spicy noodles as they seemed to absorb most of the liquid. Next time less noodles.
Delicious!!! And easy to make!!
My husband and I really enjoyed this recipe. I made it primarily for the spice factor for myself, as I recently had COVID and can only taste really strong things. I used A Taste of Thai red curry paste, which is pretty mild. I probably ended up adding 4-5 Tbs of the curry, and while there was a nice amount of spice (not super spicy by any means though), my husband said that the curry taste was not very strong at all (and while I can currently taste some strong curry flavors, I did not taste any curry at all). I’ll definitely make it again, but I’m going to order some Mae Ploy curries online (my small town has basically no international options, sadly), which I’ve heard are stronger and more authentic.
My other substitutions included ground ginger, since I didn’t have any fresh on hand, bottled lime juice, and basil paste instead of fresh. I was also worried about the noodles becoming soggy for leftovers, so I only added enough for a couple servings, and then strategically fished them out of the broth for serving for dinner. For leftovers, I just break some uncooked rice noodles into the soup and microwave it for several minutes, and it works great.
I have all the ingredients on hand except for the red curry paste, I have green instead! Do you think I can do a straight substitution or do the different colored curries call for different flavor combos?
Excellent soup base! I have gotten into the habit of freezing the core of a pineapple, instead of throwing it out. Then the next time I make Thai curry, I take the frozen pineapple core out and put it into the soup as it cooks. This gives it subtle sweetness and tang without messying up the broth.
Delicious! Added some hot dried chili peppers with my serving and that took it to whole another level. Thank you!!
I used tofu instead of chicken, and vegetable broth – delicious dish! Thank you for sharing!
Did you simmer the tofu ? Kinda new with it and not sure if you also fry it first! Thank you 🙂
This is one of the best recipes I’ve found! We made it twice in 3 weeks and absolutely love it! It’s perfect. I don’t think we changed anything! Definitely going into our rotation!
I made this the other night for my girlfriends. It was absolutely wonderful. The only thing I did differently was I cooked the noodles separately. I did not over cook them because they tend to be soggy. Then I rinse them in Coldwater. And I serve them in the hot soup when it was time to serve the soup
I make this recipe regularly with shrimp instead of chicken. It is one of my top 5 favorites recipes/dinners to make and is a family favorite. So happy to have found this.
A to go toin our house with different proteins used. Also use Hokan curly noodles as they are just easier to manage, added mushrooms and spinach as I don’t want to change it too much as I leave the recipe as is, prefect amount of spice for this noodle bowl!
This is the best base recipe I’ve made! I swapped lemongrass for the cilantro and used a ton of veggies instead of chicken. Amazing!
I make this delicious soup at least once per month. It’s just as good as the takeout soup we used to enjoy downtown.
So yummy and I made it with extra veggies and no chicken.
Amazing! Will be making this again and again!
I love this recipe! I’m about to make it my third time.
Yes! It’s pretty tasty! I am making it right now for the second time this month..
This was very good! As are most of Damned Delicious’ recipes. I made half of the recipe because I was the only one home tonight. It was a bit bland at first for my taste, so I added extra curry paste, another pinch of brown sugar, more lime and more cilantro. I also added some soy sauce and drizzle of toasted sesame oil. Probably not authentic additions, but it added more flavor. I think for my taste, it needed more coconut milk, but as a starting point (for each person’s personal taste), it was delicious! I will get more coconut milk and broth and add that before I freeze the leftovers. Very good, and I will make again with some modifications for my personal taste!
Used this recipe as inspiration as wanted a more mild flavor. Used green curry paste, and also soba noodles as that’s what I had on hand. Missed the step on removing chicken (also used chicken thighs), and used a jar of roasted red pepper (added at end with herbs) diced, and also added fresh spinach. Served to two of my guys who were thrilled that is wasn’t all spice but had good flavor. Will continue to use this recipe as a jumping off point to use towards our liking. Would love some tips on fresh ginger as I always find it time consuming and dangerous to peel and grate! Thank you for sharing recipe.
Freeze your ginger and just grate as you need it. Skin and all
This was delicious and easy to make. I will definitely be making this again!
This was a great recipe. It’s delicious and easy to make. I used extra firm tofu instead of chicken which I suspect wouldn’t keep as well in leftovers, but tasted just as good. The broth is excellent but definitely needed the cilantro and lime juice so I wouldn’t be afraid to add those heavily and pack on the basil. Next time I will add some cayenne and more curry paste.
Amazing! This recipie can easily be customized for individual preference. Added sliced mushrooms to give it more texture. Also agree with the other reviews that the curry paste can be tweaked. I added more for a saturated flavor. Will definitely be making again with bok choy and other veggies.
This soup is so good! But I highly recommend doing half of the red curry paste as it was very spicy! But still so good!
This was so delicious! I’m glad we have leftovers for today!!! I cut down the broth per other reviews but with the noodles soaking up some of the sauce, I would leave it at the full amount next time. We used lo Mein noodles and they also work well in this recipe. Added kale, water chestnuts, mushrooms and shredded carrots for even more veggies!! Will definitely make again.
This is by far the best soup I have made in my culinary (25 year) life! My family loves this soup and is amazed that I made it because it reminds us of a soup we get from a restaurant. Thank you for posting this recipe.
This was really good, I think I’ll decrease the chicken stock next time, the way the current recipe is written has me wanting more coconut flavor to shine through. I used tofu instead of chicken (which was phenomenal) I will try shrimp next time. Also, I think I’ll try some kale and mushrooms with it as well.
I made this soup today for the second time, and it was even better than the first time! This recipe is A-1! Thank you to the commenters who suggested adding lemongrass. I made that addition today and it really kicked up an already awesome recipe!
I love this recipe! Honestly I want this every. single. day.
I’ve made it with the flat pad thai noodles when that’s all I’ve had on hand and it also freezes well. We also discovered different red thai pastes have a very different kick! Add a little at a time, you can always add more!
Really helpful to know it freezes well, thank you!
I made this soup close to the recipe but added 1/8 tsp of Cayenne pepper (ground) and 1/4 tsp of Huoy Fong to get a nice kick. I used olive oil when cooking the veggies but I think it made it too oily so next time I plan to use coconut oil and a bit less. The flavour was very good. I didn’t use chicken since my husband is vegetarian, so we used “seasoned vegetable bouillon”. Next time I’ll prob add some firm tofu to give it more umph and use glass noodles instead of rice noodles so leftovers keep better.
I dont often type reviews for dishes that I try, however this was one dish that was too good and deserved the extra rating. Honestly a great meal for any day. There’s such a mix of herbs and flavors in this dish and you just have to trust that it will come together in the end. Some key differences in my version:
I used palm sugar instead of brown sugar and eyeballed the amount, one bunch of basil from the grocery store herb section (eyeballs again but maybe a smidge more than recipe), used ginger paste in tube (make sure you read the ingredients to ensure its 100%), and only about a 1/2 tbsp of cilantro paste (from tube again). Don’t forget to soak your noodles according to package directions and cut them in half, use quality coconut milk, and don’t skimp on the good quality fish sauce! This recipe is a keeper. I ate it with rice and made a filling meal.
This was absolutely delicious!!! I made it just as you directed!!!easy and wonderful!!!
Damn delicious! You could also throw in some pineapple cubes.
I continue to make this recipe at the repeated requests from my family. I don’t use chicken but rather a nice firm white fish such as Cod or Turbot. I first Sautéd a small amount of the fish instead of chicken to get the wonderful brown bits into the broth but the fish for the bowls of soup is baked separately and added to each bowl. Today I baked Cod for this recipe and it was a really big hit! I recommend this recipe wholeheartedly!
Phenomenal!!!! I followed another user’s suggestion and used 4 cups of chicken broth instead of 6. Also, I increased the amount of red curry paste to 4 tbs. Perfection.
Love this recipe! I skipped on the chicken and added some bouillon to augment the flavor. I also added cherry tomatoes, baby corn and shrimp. Yum!
I added thin egg noodles, but my hubby said it was better with rice.
Perfect recipe! I made it exactly as is except I only had light coconut milk, ugh! BUT! It’s still tasted absolutely fantastic! I can’t wait to make it again!
Amazing soup! I added a tbs more of the curry paste and chilling oil because we love our soups hot and spicy.
I didn’t have rice noodles so I used glass noodles and it was just perfect.
The glass noodles don’t get soggy and they don’t absorb all the liquid so the left over was just as perfect as on the day I made it.
This soup is delicious!! I didn’t make any changes and thought the flavor was spot on! We will definitely be making this soup again.
Fantastic! My family loved it! We will make this again and again! Thank you!
This was so fantastic. Were used Bird’s instant red curry paste. I did make the noodles separately, but I think they would have had more flavor if I had followed the instructions.
I feel like this recipe alone is pretty bland. I suggest adding some lemongrass and kaffir lime. Definitely makes it more flavourful
I absolutely love this soup. I did however make some changes. I add about 6-7 dried Kaffir lime leaves, 2 TBSP of fish sauce instead of 1, 1 TBSP lemongrass paste and a can of bamboo shoots. I leave out the noodles and I have jasmine rice on the side which I dip into the soup with a spoon. I also omit the cilantro just because it not a fan of it. With these tweaks it just makes it taste so authentic and it’s the best soup I’ve ever had!
The soup is delicious, although it took me around 3 hours to make. I did add lemon zest, fried quartered mushrooms and marinaded the chicken in some red curry paste, garlic and ginger before frying.
I also used 100g of the red curry paste instead of the recommendation of 45g.
Thank you for this GREAT Recipe!! I made it today, and this will be one I will make very often. Can’t wait to see what other recipies you have..
i love this recipe sm!! i’ve made it for friends and family. they’ve all loved it!
I made this and it was delicious. The only thing I might do differently next time would be to use 2 tablespoons of red curry paste as opposed to 3.
This is delicious. Tonight we made it with frozen chicken-veggie potstickers from Trader Joe’s instead of rice noodles and that was exceptional. The recipe lends itself to creativity. Thank you so much for this one.
Soooo amazing! Prep took the longest amount of time during the production of this soup, if you don’t count trying to find fish sauce at my local market. Great flavor! I will make this again during the cold weather!
I used 1 Tbs of the red curry and it was plenty hot. I also used the whole package of noodles. The rest of the ingredients were spot on. Fed 2 adults and a teen boy. We ate it ALL.
So good!
Perfect for our Sunday night!
Completely unreal! Most my Thai meals I’ve searched have been a flop but this one does not disappoint! My husband and I love spice so because of that too double the curry paste, otherwise it’s perfect as is!
So delicious! I doubled the water and coconut milk. It has a kick so I added plain yogurt to the kids dishes. Will make again!
Love it. Kids loved it. * for my notes: doubled the ginger, added one more T of red curry, used a rotisserie chicken, put the carcass in the oil for step 1, cooked the noodles on the side as someone else mentioned, 3/4 of a large onion, half a good lime.
Really great recipe. My pickiest of pickiest asks for this dish all the time.
So good! First time making this recipe and I am so happy I found it! So flavorful, simple enough to make and so delicious! My only adjustment was subbing carrots for the bell pepper. Definitely a new favorite.
This was absolutely delicious! I didn’t have onions and I used Jalapeños since I had some extra in the fridge and it was amazing. I’ll definitely make this again!
Love it!
This soup was really really good! It was warm and cozy, warmed me right up. I think I used the wrong noodles. I picked up the thicker stir fry noodles, next time I’ll look for the thinner noodles.
This soup is happiness in a bowl!! I added shrimp and also drizzled chili oil to my serving (I like a lot of spice). I want to eat this daily. Such a wonderful and easy recipe and I saved a ton on delivery!
Really excellent. Consider adding more water just before serving to make it soupier. Thanks!
Perfect flavors! The only minor tweak I made was to cook the chicken breasts whole and shred them after cooking.
My husband thinks he doesn’t like Thai food, despite never trying it. So I made this soup last night, covered it in cilantro and jalapenos, and told him it was “Mexican Chicken Noodle Soup”. He scarfed the bowl down and asked if there was enough for him to have seconds and thirds! Needless to say, he does indeed like Thai food :0)
This recipe was delicious!! The only thing I did different was add shrimp!!
This was so easy and the most AMAZING taste of any recipe I’ve tried online! Wow!
I’m so pleased with this recipe, because I am often disappointed with Asian-inspired recipes. This one turned out really tasty and flavourful! I did not adjust the recipe at all, but next time I may add more red curry paste and fewer rice noodles. The noodles seemed to soak up all the wonderful broth and it almost looked like ramen but still was scrumptious!
I wanted to add that the next time I made it, I added the noodles before reducing, then added a bit extra water plus chicken broth afterward. It solved the problem of too much broth getting soaked up!
This soup was ahhhhhmazing! I’m feeling confident knowing I can follow the easy to read directions that help me duplicate incredible meals. Thanks for the recipes and keep them coming!
Awesome recipe. Delicious the best red curry dish I’ve had. Better than the Thai restaurants I eat at.
It came out so well . The flavors are awesome . Thank you for sharing . Will definitely be a recipe I’ll be repeating often .
I have done this recipe several times! It is my favorite ❤️. At this point I almost memorized it.
Incredible! It was a family favorite! Ty!
Made this twice, make sure you use rice sticks instead of rice noodles because the second time i made it the starch from the rice noodles thickened and it was no longer a soup. 🙂
Thanks for tip.I loved the soup but the leftovers not so much. I thought I would cook noodles separate next time but maybe I’ll look for rice sticks instead.
My husband and I made this soup last week and it was delish!! Thank you for sharing such a great and simple recipe!! I will be checking out the rest of your recipies!
Fantastic recipie. The flavors are amazing. I added diced mushrooms and cooked them with the onion and pepper, and I used the entire jar of thai red curry paste. I didn’t have any chicken so I used firm tofu in its place. Thanks for posting this recipe!
I made the soup just as directed. It was sooooooo good! On a scale from 1-10, it was 100! I’m proud of myself! Husband had seconds! Then I put it away and out of his reach! Loved this recipe!
This is a keeper! I added shitaki muchrooms and fresh spinach to this, instead of chicken. Added the veg when the broth was simmering. This is beyond yummy. I did brown rice ramen noodles seperate. and put them in the bowl with the soup, let sit a couple minutes, added the cilantro, thai basil and lime….heaven! thank you for posting!
I love all your recipes tips and suggestions. Good work, Looking forward to see more from you!!
I love this recipe so much but I always have a hard time with rice noodles. What am I doing wrong? I serve this over rice and I’m sure it’s just as good! Good work, as always!
I don’t know if she answered but usually you have to cook them for a minute in boiling water, then drain set aside then add them to our soup
Good to know.. Im making this tmrw.. Totally outta my comfort zone soup.. Don’t have a pepper, thought I did, gonna add mushrooms.. Do I add oil an salt to noodles while boiling?
Normally if you weren’t making a soup, you would need to boil or soak the rice noodles to soften them, but adding them as the recipe instructs is fine in this case. The soup will soften the noodles and allow the flavour to soak in nicely, so no other steps necessary.
I have been so bored with food during this endless pandemic (Oct. 20, 2020 already – have been at this in the U.S. since March!). Didn’t want to order in, didn’t want to cook, didn’t want to eat what I cooked…. and then I read this recipe today. I happened to have all the ingredients on hand, was so excited while putting this together and… It did not disappoint. Absolutely delicious, and just what my poor, bored brain and body craved. I ate three bowls right off the bat, and can’t wait to have it left over. And then I’m going to make it again. And again. And maybe again! Thank you for sharing this perfection.
Absolutely perfect. Added some hot peppers from the freezer for an added kick. Recipe is very balanced and flavorful. Thank you for sharing.
I made this recipe as part of my meal prep for the week and I haven’t regretted it at all. The red curry paste I used was only mildly spicy, so I added a bit more chili oil for heat, but other than that I made it as written and will do so again. The fish sauce added at the end really gives it depth. Don’t skip it! Plus, the lime juice and herbs brighten it up so it isn’t so heavy.
Amazing!! I was concerned about the amount of curry paste thinking it might be too spicy but the coconut milk and noodles cool it down. It was perfect! And the lime juice was a tasty touch! Definitely making this again!
I’ve made this soup so many times. Love it in my way
I’ve made this soup so many times. I LOVE it! Thank you so much for the recipe. I’m so happy the cooler weather is almost here so I can start making it again. Make sure you use fresh ingredients and not dried or powdered. It makes a difference.
I would likw tto make this today, but we can’t have a bunch of processed sugar. Could I substitute another sweetener? Honey or coconut sugar or something else??
I substituted with agave and it came out divine!
I was out of brown sugar last time I made it so used coconut sugar instead. Worked great. I’ve made it MANY times – so delicious!
This was delicious!! I decreased the chicken broth to 4c, added tofu instead of chicken, and added a couple of Thai peppers for some added heat! My husband, who isn’t a big fan of any curry dish, loved it!! Will definitely be made again and again in this house!
I’m wanting to do mine with tofu as well, I always order fried tofu at Thai restaurants, but I’ve never actually made it my self, any suggestions on how to cook the tofu?
I use firm or extra firm tofu, cube it, then sandwich it between paper towels or clean kitchen towels. Then I put a heavy pot it and wait about 30 mns.
I toss the cubes in corn starch, then I fry them in a bit of ool until golden. I let them drain on a cookie rack or paper towels and sprinkle with salt.
Changes – 4 C broth, shrimp instead of chicken, orange bell pepper- bc that’s what I had, added curry powder, cumin, turmeric, 1 shake nutmeg, 1 tsp red chili paste, curry powder. End result was delicious!
Also cook noodles separate and add to bowl pouring soup over
Soup tastes amazing!
Thank you for sharing it!
There are few things that’s to be adjust…
1) And MOST important – COOK NOODLES SEPARATELY! (If you will not eat this soup right away and don’t want it to become a jelly mess after reheating)
2) Add Coconut milk at the same time as fish sauce, this way it will not crumble up. (This is optional)
Oh my, this is amazing. Definitely restaurant quality. We don’t eat meat, so I subbed mushrooms and cauliflower for the chicken. I think it would also taste great with carrots, bok choi or broccoli. My 7 year old was eating it too so I only added 2 TBSP of red curry paste and it was still nicely flavoured but not too spicy. Definitely a keeper!
Outstanding flavor! I ended up using a full 10.5 oz package of rice noodles, which was way too much. I wasn’t sure if the recipe was calling for 8oz or 4oz. Next time, I’ll use closer to 4! I did use pre-cooked rotisserie chicken I had on hand and lite coconut milk, but I can’t imagine it took away from the flavor. I may try with shrimp as my protein next time, too. Thank you for a great recipe!
Oh, yeah! This soup is the best. It is delicious. I followed the recipe and made brown rice noodles separately. We love it!
I want to take a bath in this broth! Definitely added to the soup season rotation!
OMG How easy and delicious. The family loved it also. I am glad I have some leftover for lunch tomorrow. Thanks.
Delicious
Oh my this is good! I kept getting compliments from my family throughout the meal. Followed the recipe as presented except for the basil, and that’s only because I forgot to put it on my shopping list. Though some people noted the spiciness of the soup, the brand of curry paste I used (Thai Kitchen) gave the soup just a hint of warmth, but I would not call it spicy. I really enjoyed the slight tang of the lime juice in the broth. The only thing I will do differently next time is add more noodles. Thanks for a great recipe.
I added grated carrots and used whole box of rice noodles to thicken and it was delicious!
Use to make Red Curry Chicken all the time. Never tried making it with noodles before but after doing so I found a new favorite way of making it. We ate the entire pot, only thing I did to the recipe was I used Thai Basil from my garden since the recipe did not state what type of basil to use and I found regular sweet basil may not be the correct type. It was absolutely delicious and it will be added to my permanent recipe collection!
Made this tonight and it was delicious! The only thing I changed was that I added shredded chicken instead. Also added jalapeño slices to garnish.
Fantastic recipe!! Fans of Asian cuisine will adore this one! Tasty! Thank you for this recipe!! Made it twice in a week
Heaven❣️ The only thing I would change is to skip the lime juice at the end. And this time, since I had no chicken, I added cauliflower for a vegetarian meal.
This soup is great! I usually add mushrooms and will occasionally swap the chicken for shrimp and add it at the very end.
My husband said this was his favorite thing I’ve ever made him! Delicious 🙂
This has become a weekly staple. My husband who is a meat snd potatoes guy LOVES this soup. Although I do have to adjust the heat level to 2TB. My chicken comes out dry and suggestions? I’ve tried to cut into chunks and tried thin slices both ways comes out dry tough.
Hi Pam! Try using boneless, skinless THIGHS instead. Or you could just poach some chopped up tenderloins in the broth as it’s reducing instead of cooking ahead. Good luck!
made this tonight just delicious! another winner! i LOVE your recipes!
Very good, but very spicy! Way too much for kids.
This is just amazing! I have made it several times and it never ceases to impress! The complex flavor of the broth is the best I have ever tasted. You can adjust the red curry paste. Although I like it as the recipe states 3 tablespoons, I have made it with 2 for those who like it a bit less spicy. Every person I have made it for has loved it!
Yum, this is so good. My kids even eat it.
I only add 2tbsp of curry paste because we don’t like too spicy. Great recipe!! Thanks
Awesome recipe I tweaked it by increasing the recipe 4 cups of chicken broth and 4 cups of vegitable broth I used fresh jalapenos and pepercinis and culantro from the garden, in place of bell peppers.
Holy CRAP this was good! I usually cook slightly less labor/time intensive things (I know, I know – this is just about as easy as it gets, but I’m a crock pot kinda gal). Next time, I am going to make a double or triple batch and freeze the rest, because it makes GREAT leftovers. Thaw it in the fridge overnight and throw it in a pot for 20 minutes. Makes this recipe even better!
Do you freeze it with the rice noodles already in it? Or add them once you thaw and reheat?
Thanks for helping me! I’m always looking for recipes I can make a lot of and freeze
I would definitely freeze the soup without the rice noodles and just add them when you reheat.
I have frozen the soup with the rice noodles and it came out just as good as the day I made it. I froze it the same day I made it though so that may be why.
I thought it was delish. We love Thai food as well but no restaurants around us. I did add shiitake mushrooms mostly because we had them. I threw few lime leaves in there and a smidge of cayenne pepper to spice it up a bit.
I saw this on Facebook one day and made it the next. I can’t get Thai delivered to my house and this was perfect to make. Healthier than a restaurant and just as good!!! HUGE HIT!
I want to make this tomorrow but I can’t stand the smell of fish sauce in my house. I eat it in Thai restaurants but would love to know a substitute for the fish sauce. Can anyone give suggestions?
Soy sauce, oyster sauce, and Worcestershire sauce are a few less smelly options, but I’m not sure about the measurements. Hope this helps!
I know what you mean, I hate it too! But because you add it at the end, and it is such a small quantity, it really doesn’t smell at all. I’d also say you could just not add it at all. It isn’t a main ingredient like it would be for basil chicken, for example. Enjoy!
Try Rice vinegar. Use a 1-to-1 ratio of soy sauce and rice vinegar for extra freshness.
Or thinned oyster sauce 1-1
Or tamari- 1-1 ratio, it contains little to no wheat, making it a suitable option for those avoiding gluten — just be sure to read the ingredient label first
Or coconut aminos-(vegan,) a 1-to-1 ratio, are soy, wheat, and gluten-free.
Sooo amazing! Full of flavor and such an easy 1-pot dish. I made mine vegetarian in my dutch oven and it was excellent.
This soup came out very good! I added some chill oil because I wanted the flavor to be be more bold and i wanted it spicy. Overall great recipe, I would make it again.
This was absolutely amazing!! I put a little bit of the chicken broth in while my chicken was cooking so that it wouldn’t be dry. That’s just about the only variation that I made.
I would like to know if this recipe could be adapted to it vegetarian diet? If so would you please send me a recipe at my email address
Oh my goodness, BEST THAI RED CURRY SOUP I have ever made. My husband said it tasted authentic and like we ordered it from a restaurant. Thank you for sharing the recipe!!!!
Love this recipe. I added another tbsp or so of the the red curry paste. I made it off of memory and by taste the third time around. Delicious!
This is such a wonderful recipe. I’m personally vegetarian (although I do make an exception for things like broth and sauce) so I sub with dried shitake and it’s still so good. I’ve made it many times and it’s never failed. If you can’t have all the greens, please still find a way to get the cilantro. It’s so good!
This is my go-to recipe! I always just add whatever veggies I have in the fridge-this recipe is so easy to adapt. If you’re interested in one more step that’s not too too difficult, but adds a ton flavor, get some lemongrass-makes the dish even more authentic tasting! I always make it my dutch oven, works great! I would advise to try to find the highest quality curry paste that you can, nice quality = more spice, and richer flavors.
I love lemongrass, I always want to use it. Do you just slice it open and let it mellow in soup?
Absolutely DELICIOUS! I did not add all the red curry paste it called for because we can’t take things hot but it is delicious with ham and not too spicy
First, don’t make this in a standard skillet. It doesn’t fit so well. Oops. But this is a great recipe. I did add an extra tablespoon of red curry paste, a tablespoon of Curry powder, and half a teaspoon of cayenne pepper to give this a bit more flavor. I added an extra teaspoon of brown sugar too, but I didn’t pack my first tablespoon so that may be why I thought it was still needed. As is, it would be good for folks who think restaurant Thai food is too spicy. I also added a cup of frozen green beans when I re-added the chicken to up the veggies. You could easily do brocolli too. For me, the rice noodles to much longer than the recipe called for, like a total of 12 minutes. But perhaps that depends on the noodles you select so just be aware of that. Overall, this is an awesome base recipe for any kind of curry dish you like. Next time we are thinking about cutting back on the chicken broth a bit and just putting it over rice. Thank you for sharing!
Someone has stolen your recipe and it is on Pinterest. I have reported it, but then I found your real post and thought you might want to know. I’m sure it happens all the time but it’s not fair to the person who originated the recipe. Thank you, I plan to use your version!
This was great. Loved it and so did all my Aussie friends .Thankyou sooooo much.
My new favorite!
I made this today for lunch for me and my husband. Very tasty and easy to make. Full of flavor! Will make again!
My husband said this was the best thing I’ve ever made. It was sooooo foooood!
Made this today – SO GOOD! Followed the recipe, except instead of chicken, I dropped some shrimp in….because we’re having a lazy day 🙂 Loved by all, including the 2-year old. Thank you!
SO good!! Whole fam loved it (including 3 yr old) hubby added crushed hot peppers to his to add spice. So much flavor! This will def become a go to recipe in our home!
Very good! I added green beans, carrots, and slices of jalapenos! Also added in cumin! YUM! Thank you for this delicious recipe!
I’ve never made anything like this so I wasn’t too sure what to expect. It was good and flavorful! My husband and 2 out of 3 kids enjoyed it, so I would say that’s a win. It was nice to have something different. Next time I’ll add more red curry paste.
Okay, so I went to the grocery store and FORGOT TO BUY SCALLIONS!! Will that drastically affect the finished product? Can I double the white onion instead?
Okay so I got the scallions and made this today. It was SOOOO GOOD! I added some mushrooms, because I had them and needed to use them on something. I will definitely make this again!
the green onions are mainly just a garnish and add in a little flavour but should certainly not make or break the dish
Really tasty and the family loved it. This recipe is a good one. I also added a few prawns at the end for the husband and everyone wanted more. Don’t be tempted to add more noodles, the recipe has the right combination. I might also throw in some green beans or snow peas next time or some extra veg. Great recipe overall and very tasty.
I made this tonight and it was amazing. Thank you thank you for this recipe!
Omg, this was insane. Noone spoke and we just kept saying wow this is really good. I’m saving this recipe for sure.
I haven’t t made this yet but it looks yummy. Is it really spicy? Thanks!
We didn’t find this spicy at all. I eat a lot of Thai food though. We added a whole other tablespoon of curry paste and curry powder and cayenne to get it to a restaurant level 1 spicy. Some of the spiciness will depend on your curry paste.
This was amazing
Hello! I’m really excited to try this dish. But I have what what might be a stupid question…do I use regular basil, the kind often used in Italian food? Or Thai basil?
I used regular basil, but it doesn’t give quite the same flavor and I think it is more mild. It tasted great though. The Thai Basil will give more of that licorice like taste that some people really don’t like. The regular basil is a safer flavor.
Just AMAZING
I don’t usually leave reviews but this soup was INCREDIBLE. I’ll definitely be making this again.
Pretty damn delicious! Made it last night, and the hubs loved it.
Amazing soup. I added the noodles at the very end also. Does any one know if the soup can be frozen (without the noodles)and used later on?
Just had this for dinner tonight. Made recipe exactly as listed. Added the noodles at the very end and served immediately just like the recipe says. It was excellent and enjoyed by all. Reminded us of our family trips to Thailand. Thank you so much for the great recipe. We will be making it again in the not too distant future! Highly recommend.
It was a hit in my home! Excellent recipe! My home smelled sooooo yummy! My family (Mexican) said this dish (my cooked dish) resembled one of our local Thai Restaurants 🙂 Yay!!!!
Recommendation: Now, the only thing I would recommend is to wet noodles and remove! Or add at the very end because it literally Absorbs all the broth. That way your soup looks very soupy and not just noodles.
i’m pretty confused by this recipe. it’s extremely similar to this one: https://damndelicious.net/2013/06/16/thai-red-curry-soup-recipesfromtheheart-and-a/
but the proportions are very different. this recipe has three table spoons curry paste, a can of coconut milk, and six cups of broth. the other recipe has three table spoons curry paste, a can of coconut milk, and TWO cups of broth/stock.
how can the same amount of curry paste flavor two cups of liquid OR six cups of liquid? is one of these recipes meant to be extremely mild?
Hi Emily! These are simply two different recipes. The difference in the amount of liquids also takes into consideration that one recipe has noodles and the other does not. All of our recipes are tested by us and you can trust the measurements for whichever recipe you decide to go with. 🙂
There is a third curry recipe that has the same amount of curry paste, the same amount of coconut milk, and NO broth or water!
https://damndelicious.net/2018/02/25/easy-thai-red-curry/
you guys seem fixed on the idea of three tablespoons of curry paste.
I made some of these and I prefer the ratio of three curry paste: one coconut milk: two broth
It might be because some packets of Thai red curry paste are three tablespoons inside… i doubt its because they are fixed on the number 3.
Its so easy to make and i added lemon grass to it. I used 3 cups of broth. It just up to everyone preferences. We love it and thanks for sharing.
Who cares about the differences! It’s all about personal preference. If you want to add more/less of any of the ingredients then do it.
I made it yesterday and it was yummy. It took me a long time as the chicken breats had bone in. I had to pick, wash an rip basil. I find taking the leaves off cilantro very time consumingm but it was worth the time spent. There was a lot of chopping but nice to have the fresh vegs. I will add a bit more curry paste to the leftover for a bit more zing.
I made it for lunch and it was sooooo good! The taste was amazing! Thanks for sharing the recipe. Will definitely make this again.
Made this for dinner tonight and it was pretty freaking delicious! Thanks a lot for the recipe!
This is easy to make with pantry items most of us keep it you’ve ever made Thai food. I freeze my Kafir lime leaves so have those too (I added to the recipe).
This recipe is excellent, even better than my favourite take out. Really, give this a try.
I added 1/3 cup of organic peanut butter. Instead of the noodles I cooked some Jasmine rice in a separate pot, and kept the rice apart from the soup. I spooned some rice into each bowl and then ladled the soup over the rice. This means the soup doesn’t needlessly thicken (either with noodles or rice). Any leftovers soup and rice both store well separately.
Anyone who has tasted this thinks it’s fantastic
kaffir is a racial slur. can we call them Makrut leaves?
I just learned this a few weeks ago. Thanks for the reminder.
Thank you, JOANNE. I didn’t know about ‘Kaffir’ being a racial slur. I will use ‘Makrut now.
Delicious and so easy to make!! I used fish instead of chicken and water instead of chicken broth. Added some mushrooms and no sugar! Turned out perfect!!
Exactly what I was looking for! I don’t have chicken broth and don’t want to add sugar!!
This is the greatest Thai curry soup recipe! This is definitely going into our recipe book, it was a hit! I didn’t have curry paste so I subbed 3 tsp red curry powder and added more ginger and the taste was fantastic. I followed another poster’s response and kept the rice noodles separate and they didn’t get mushy with leftovers. Next time I’m going to add mushrooms. Thank you for the amazing recipe!
Amazing!!! Better than the restaurant!
Finally, a good Thai soup recipe that turned out exactly as I was hoping it would! So delicious. I usually use full fat coconut milk in recipes like this, but for this one I used lite, and it was still amazing. The kids finished off every last bit of it. Can’t wait to make it again!
First off, I freakin’ LOVE Thai food! I was excited when I found this recipe because I actually had MOST of the ingredients.
Ok, I had to make my own coconut milk. Easy peasy.
And make my own and curry paste. No problem.
And I thought I had fresh cilantro, but it turned into parsley when I wasn’t looking. So…
I’ll say it quickly. IUSEDDRIEDCILANTRO!! I also cut back on the broth and used the thick pad thai rice noodles so it turned out more like a noodle dish rather than a soup. Still… It. Is. DELICIOUS!!!! And now my house smells like my favorite Thai restaurant! I’ll definitely make this again, when I have fresh cilantro. That’ll take it off the charts!
So yummy! I added more like 4tbls of curry paste including one to the chicken as it was sealing. Also slightly less stock. It had plenty of flavour and I’d be more than happy receiving it from a restaurant! Will % make again! Side note, might be too spicy for some with added paste and less stock but was perfect for us!
I used vegetable broth instead of chicken broth. This was reallyyyy good. I used 8oz of noodles bc I took it as half of the 16oz box. Next time I’ll use only 4oz as the recipe states bc it was more noodley than soupy, but I don’t think you can really go wrong with this recipe. It was still great!
This is the best soup I’ve ever made. I will be making this again !! I added spinach at the same time as the noodles and didn’t have fish sauce but it tasted AMAZING. Wow. New favorite!
it looks amazing and craving it now. gonna make it soon. just wanted to ask if you could post pictures of the items you used. especially the rice noodle and the red curry paste please. thank you. 🙂
Omgeee this was amazing. My 16 year old son has been my taste tester for years because he never says no to spice, authentic foods – pretty much anything. We LOVED this dish. Also the PF Chang’s lettuce wraps amazing!
It was easy and cheap to make, and it looked both amazing and colourful as well as being delicious AF.
The picture looked so good and I followed the recipe to the exact but I found the soup to lack flavor and I was really disappointed
Agreed. Added more salt and lemon juice and it improved it a bit. Soup was too “soupy” and maybe will try adding a bit of starch next time.
Oh my gosh, this recipe was AMAZING. My family of four all raved about it and finished off the entire 6-serving meal in one sitting. Perfectly spicy and warm without being too spicy. I used the Maesri brand of curry paste. I’m definitely adding this to my “favorite recipe” collection. Thank you for sharing it!
can you use the blue elephant red curry sauce to replace the ingredients? just wondering? i have a pouch here.
I hate making this recipe. Why? Because there are 7 in our household and every time i make it its NONE left. They’ll eat 3 bowls in one sitting so i feel like I have to be right back in the kitchen to cook something else and thus not sticking to my budget. Even the picky kid eaters. Other than that tidbit of info, this is a great recipe. Delicious. Impressive. Easy to make. Not to expensive. Comfort food- especially if its chilly. Elegant enough for a dinner party. Be the envy of all the other women who claim they can cook. This recipe does not need any modifications. I did make the mistake once and didn’t have a red bell pepper and used a green one…. that changed the taste… red adds a sweetness to it compared. We like ours more soupy than a bunch of noodles…….. I modify all of my recipes to my liking and I use 8 cups of the broth, add red pepper flakes and shrimp.
Can I omit the fish sauce or is there a good substitute I could use? I’m at looking to make this vegan. Do you think I could use miso broth instead or veggie broth?
We LOVE THIS SOUP! Since posting this recipe, it has become a staple in our home. My 19 year-old daughter can’t eat wheat, dairy, or eggs so Asian food is her go-to! She’s makes this soup in a double batch, twice a week, keeping cooked noodles separate so they don’t get soggy/mushy. We add different veggies that we have on hand! Many of your recipes have become “family recipes” that we make again and again.
Thank you for your recipes, and for comforting our souls during our Stay-At-Home time 🙂
This is THE BEST red curry soup I’ve tried ever. Nothing to envy to restaurants!
It’s probably the happiest I’ve been with an internet recipe.
Hi there – just wondered if you could freeze this and at what step
Keep the noodles and garnishes out, and it’ll freeze pretty well. (Go through to step 6, minus adding noodles.) Bell peppers get a little weird in the freezer unless you like them super soft, so add those later if you want them with a little tooth.
Amazing! Followed recipe as it was, only lacked basil as I could get hold of. Was delicious!
This was delicious. I used yellow instead of red curry and some left over lemon grass chicken I had on hand. Will totally make this again.
My family really liked it! I doubled the recipe but used only one can of coconut milk and only three Tbsp of red curry. It would still be too spicy for most of our friends but we LOVE it!
This is our new favorite go to soup! It’s so delicious. Thank you for sharing it!
Wonderful! I am sure if I had cilantro it would be even better! First time making Thai food and I love it!
Forgot to add that I added Fresh jalapeños! added a nice kick!
It came out amazing!!! I actually used kemp noodles instead and it was slamming!!!! This is a must do recipe!
Very easy and satisfying dish!!
This was amazing. It turned out great, just like a restaurant dish. I ended up using dry basil (2 tsp), added for the 10 minute simmer due to not using fresh. Thank you for sharing this recipe.
This soup is soooo good! I was worried that it wouldn’t be as good as our local Thai restaurant but this recipe definitely delivered! I don’t leave reviews, but this was totally worth it! My first recipe from this blog but it definitely won’t be my last!
I made this for my fussy son. He liked i! This was very good. I didn’t have the red curry paste but used a small red pepper and it was still good.
I really really really wanted to love this soup. But just being honest, I thought it was on the bland side. Maybe having it sit for a day will enhance the flavors… which usually is the case with most soups. Next time… I will use chicken thighs instead of breasts for more flavor and I will also coat the chicken with curry and be a little more judicious with the salt and pepper, also possibly add garlic. I will add atleast another Tablespoon of curry paste, more garlic and chili pepper flakes to the liquid.
Question? Is that half of an 8 0z. package or does it mean half of a 16oz package?
Love this soup! I never leave reviews, but for this I had to. Credit due.
Amazing! I added mushrooms, used coconut oil instead to start, extra fish sauce, and I cooked rice noodles separately and added them to serve! Excellent recipe. I love Thai food and this is very easy to make! Thank you very much for the recipe!
I felt like it was a good started recipe. I will be playing more with it. I added another tbsp of red curry later and that helped a bit. It just felt lacking in flavor. I did add a carrot, mushrooms and as I realized it had no heat to it, I added a jalapeno pepper.
I will make again, but I will use the suggestion of another poster and reduce to 4 cups of broth and use a full jar of the red curry paste, and I may use two jalapeno peppers. I will again include a carrot and mushrooms if I have them on hand or plan for it. Oh and when reducing the broth, then will cut down on the noodles of course.
It probably depends on what curry paste you use, as well as personal taste. I know the paste I normally use, Mae Ploy, is plenty spicy.
Wish I could add a pic! Love this recipe and the base allows for such versatility. Second time making this (first posted on pinterest). This time I reduced the broth by half, added sweet potatoes, cherry tomatoes, and bok choy, and cooked the noodles separately. Won’t use fish sauce because it’s so high in sodium: substituted with sodium reduced soy sauce.
Amazing! Even my husband ate a whole bowl and said he would have for dinner tomorrow night too! Made with tofu and no cilantro. Thank you
Amazing! Better or Just like the Thai curry at the restaurant!
Didn’t add brown sugar, chicken or noodles.
Red Boat fish sauce and ginger make this exquisite!
‘Your attitude right now is one of your superpowers. A positive attitude is a habit that is infectious and spreads good around the world.’ Mel Robbins
Very, very good . I did not add brown sugar or fish sauce…everything else and it was delicious!
Wish I could add a pic! Love this recipe and the base allows for such versatility. Second time making this (first posted on pinterest). This time I reduced the broth by half, added sweet potatoes, cherry tomatoes, and bok choy, and cooked the noodles separately. Won’t use fish sauce because it’s so high in sodium: substituted with sodium reduced soy sauce.
Perfect, wonderful tastes! I will be making this again.
Love this recipe. I’ve made this twice, the first time as directed. The second time, I reduced the chicken stock to 4 cups, used boneless chicken thighs, and a whole can of red curry. I loved both, but prefer the second recipe with less broth and more curry. It’s spicy, which I like!
I added shrimp and mushrooms to mine and it was so good! Thanks for the recipe!
Deliciously hot, perfect for a cold day!
Delicious. We made it without chicken for a vegetarian take and it was awesome. Thanks for the recipe!
This is one of my favorite soups! The only thing I did different was that I added mushrooms and frozen spinach. It added a little extra to it and made it extra spicy. I’ve sent this recipe to all my friends. It’s truly delicious!
This was amazing! One of the top meals I’ve made and I cook often. We used tofu instead of chicken and it’s a make again and again dish for sure. Thank you!
This is absolutely amazing. Spicy and rich! Heavenly!
I really want to make this today, but my family and I do not like coconut so does this coconut milk taste like coconut and if it does, what can you substitute for the coconut milk can you use have cream instead?
YUMMY!!!
I made this and it was delicious/อร่อย. I’m making this in a moment for the Superbowl party today. Thanks for the recipe!
This is a great soup, one you could play with a lot. I used thigh meat which has a lot more flavor and is more forgiving when cooked longer. After tasting I also added a little extra curry paste.
Will definitely make again
This is so good! So much flavor!
INCREDIBLE!!! This is one of the best dishes I’ve ever made! The only alteration I made was adding an extra pepper. My guests went back or thirds and took my phone to ensure I sent them the recipe. This dish was absolute perfection!!!
Just made this with fresh turkey thighs instead of the chicken and it is amazing. 🙂 Thanks so much for the recipe! I’ll be making it many more times.
This Red thai curry soup has the most amazing depth of flavours. I tried red Thai curry chicken from a different website and it did not even come close to this soup I was so sorely let down and dissapointed. Especially because I had a Thai banquette with my whole family and knew how much better it could of been. So thank you for sharing such an amazing recipe. It is simply delicious that even though my almost 2 yr old knows its spicy and will cough over it and need a Ltr of water (despite having a non spicy meal option) he still demands and wants to eat it.
Wow. Just wow. This recipe turned out amazing! I added 1/4 cup chunky peanut butter along with the red curry and it was amazing!
Such a wonderful recipe! Thank you so much! I’m wondering if anyone has come up with an idea to make this in a slow cooker? Sometimes when I’m running low on time I like to throw everything in the morning and go… Of course the noodles would have to be cooked right before serving but I wonder how the crockpot with work… Any ideas on how to make it work? Or has anyone tried?
I made this in my crockpot. I don’t do rice noodles, we serve this with rice but I imagine you wouldn’t do the rice noodles til last. I also put coconut milk in an hour before serving…not sure if it would curdle if I put it in any earlier.
So everything in the crockpot except coconut milk, low for 8 or high on 4. Pulled out chicken to shred Add coconut milk, cook for an hour and serve! Delicious.
Delicious! Made this for a party and everyone liked it, even my 7 year old. I used my food processor to cut up the peppers and onion so they weren’t chunky in the soup, which I think made it better. Not very spicy, in case you wondered.
I LOVE this soup. Under 400 calories, tasty, and filling!? I tend to like my food spicier, so I added a few dried Chili’s (after having made it exactly as written previously) and it came out perfect.
Amazing flavor. Added sriracha on the side. Love this soup!
Really delicious! I made without the chicken/chicken broth as we are vegetarian. I added a green pepper and some baby corn and only used half a table spoon of fish sauce. Will be making again as it was lovely!
So good! Wanted a nice simple flavorful soup for a winter night. The coconut and chicken brother were both good teammates! Better than any restaurant dish I’ve had!
Fantastically flavored broth (I did use oyster sauce instead of fish sauce) but I followed the rest to a T – and the chicken was overcooked. I’ll make this again, but I’ll do something a bit different with the chicken.
Can we replace the rice noodles with zucchini noodles or rice?
This is beyond words. I swear this tastes better than any Thai restaurant I’ve ever ate!
My entire family absolutely LOVED this soup. I have 4 children (18,16,13,12) they ate all of it!
AMAZING!! SO so so so good!! Definitely recommend!! And will be having again! I added some shiitake mushrooms and bean sprouts, but everything by the recipe.
Can you do chicken broth instead of coconut milk??
You could but it wouldnt taste the same. The coconut milk is a large part of the flavor.
Amazing flavor. Will make it again. My husband who it very much a meat/potato man, enjoyed it also. I used dark meat chicken, instead of white. The only other change I would make would be changing the noodles to something more appropriate to picking up with a spoon. It was a little messy with the noodles on a spoon. We also enjoyed some crusty bread with it
Try cooking the noodles separately Then adding to individual servings. If there are left overs, store noodles and broth separately. This avoids the problem of the noodles absorbing too much broth.
Did anyone add a side or some bread with this soup? Making it tonight!
Oh my word! Delicious!!!! Followed the recipe. But in the middle of making it I realized I didn’t have red curry paste, fresh ginger or rice noodles, I had yellow curry and ginger powder and lo mein noodles. So I used what I had and it still turned out perfectly. What amazing flavors! It was a huge hit with my family
Made this for my first soup of 2020. I fancied a little change from my usual hot and sour soup, which I love, and this soup hit the spot beautifully, I added some extra fresh red chilli as I love the heat and flavour, but otherwise made it as shown. Love it and I will absolutely be making this again.
Loved this! I added chilies and lemongrass. I don’t know if I added too many noodles (I did weigh them) or boil the soup too high/too long, but next time I will add less noodles as I prefer more broth.
Really good! Added baby corn. Will definitely make again–I think I’ll try a little chili oil next time too, and maybe shrimp to switch it up a little.
Incredible. I eyeballed some things and made some subs (dried onion, basil, and ginger) but still delicious. Thank you!
Super delicious! Made it with prams.
This was a tasty, flavorful dish. This is my first attempt at Ramen and Thai. My son, who had never had Thai food loved it. I was a little uncertain how many noodles should be added, so I added 4 oz. I will add more next time. I will be making this again.
Made with shrimp instead of chicken. Delicious! No need to tweak.
How did you cook the shrimp?
Can you make this in a slow cooker? Has anyone done that?
Probably the base ! I would cook noodles separately when u get home from work etc. because they tend to absorb too much broth…otherwise I’d say the crockpot is a yes!
Can the noodles sit in the soup mixture on a low setting to keep warm for a couple of hours?
Do I buy canned coconut milk sweetened or unsweetened for this recipe? Thanks!
Delicious!!! I have made it with Evaporated Milk Coconut flavoured as well and it’s lovely. I make bulk and freeze for work lunches.
This was AMAZING! Thank you 🙂
Have you tried making this with shredded chicken? I prefer my chicken shredded to cubes, and was curious if it would work. Thank you! Excited to try this tonight!
I see it says serve immediately. Does it not reheat well? How is it the next day?
Sure does! It’s a little thicker due to the noodles, but the taste is still wonderful
This was so good!! I was worried about it being bland because of some comments but we did not find it so. I will be making this again and again.
I made this and it is delicious! Thanks for the recipe!
This recipe was fabulous! I made it for my family and they all loved it. It has perfectly balanced flavors and is delicious. I followed the recipe perfectly except I doubled the noodles and it turned out great! Thank you for the great recipe
Awesome! I doubled the coconut milk, curry, and spices. I didn’t want chicken so I added a pound of mushrooms instead. The only thing I would add next time is a jalapeno. I bought some and forgot to add it. I think I would like the extra spice it would add.
Made this for my dad’s birthday and we both love!!
Fabulous! I added shredded carrot, extra coconut milk, and a little chili oil for some heat. I made the noodles separately so I could keep the leftovers as well. I’ll definitely make this again!
Tastes great,
easy to make,
easy to acquire ingredients,
terrific recipe
I’m always a fan of Damn Delicious soup recipes and this one did not disappoint! I added some thinly sliced carrots along with the onion, pepper and garlic, as well as some turmeric and curry powder with the spices. So good!
Which brand of curry paste do you recommend? I love your recipes so much so that I trust your opinion on brand!
I love Thai Kitchen but if you can get to an Asian market, Mae Ploy is also really great.
Can we say it’s 10 star!?! This is the best homemade anything I have ever made! Everyone wants the recipe. I also doubled the coconut milk and all the spices. I even doubled the chicken – not the broth though. I admit I also overdid the package of noodles, even for a big pot half the package was plenty. MAKE THIS SOUP ALREADY! It’s amazing!
Wow! I honestly didn’t even know I could make something that tastes this good… I feel like a real chef!
What a lovey soup!! I saw the pin on Pinterest and my mouth was watering. I had to improvise using the ingredients on hand, namely the veggies. I also have an alium allergy: so no onions or garlic for me :(. Thankfully all of the other flavors more than make up for the loss of garlic and onions. Anyway, my little kids (ages 4 and 2) loved this soup. They were literally drinking from the bowl. I will definitely make this for my fam again.
That’s wonderful! Glad this worked out for you with the changes you made, Katie.
Just made this for #soupsunday. Big fan! Can’t wait to check out some other recipes 🙂 thanks!
Really good and fresh tasting soup. Question: 1/2 of 80z package or 8oz 1/2 of a full package of noodles..I used 8oz and it seems like noodle overkill.
1/2 (8-ounce) package rice noodles = 4 ounces. 🙂
thanks!
I forgot to spell-check and threw down a couple words in my review. Oops. : (
We embarked on a plant-based diet recently so I modified this by using vegetable stock and shitake mushrooms instead of chicken. I also used fresh fettuchinie width noodles from our Chinese market. This is possible the best soup I have ever made. It was pretty spicy, if I make it for other people I might tone it down a little but for me it was perfect. Thank you so much! I”ll make this soup for many year to come.
This soup!!! I can not even begin to describe how delicious it is. Comfort food and so amazing. I have made this soup twice now and will make it again and again! I am never hesitant to try any of your recipes because I know they will all be delicious. Thank you for sharing your talent with us.
I just want to say… I have been making this recipe every week for at least a month now. It is my boyfriend and my FAVORITE meal now. Thank you for this recipe!!
I want to make this tonight for 4 people! I’m a little worried about getting the proportions right when modifying the recipe, but I’m so excited to try. I looked at cook time and it said it should be around 35 minutes, but when adding together everything in the actual recipe it only seemed to be about 24 minutes, is the rest of the time used for just cooking the soup all together? Just want to make sure I’m not missing anything.
Absolutely loved this recipe!! I also doubled the spices as well as the coconut milk and curry, came out perfect with so much flavor!! Topped off with a dash of hot chili oil for a kick * I used a rotisserie chicken instead of cooking raw chicken, taste before adding salt since the chicken is salty. Cut the cooking time in half
This ended up being really good! Also with lots of left overs for the next couple of days.
I did change some things after reading the comments though, I added a second can of coconut milk, and I’m really happy I did! I also added a little extra curry paste and ginger. Along with some minced garlic, and I cooked the noodles separately.
So easy and delicious! I added more curry paste than the recipe called for and it was amazing. My all time favorite red curry soup recipe.
Great taste and pretty easy to make. My husband thought it could have used more curry flavor but I thought it was enough.
Help! I just made a double batch of this and it’s SO BLAND! D-:
The only change I made was adding mushrooms and green beans.
Do I just need to keep pouring in salt? What do I do?
Anybody had this same outcome and successfully recover?
Everytime I make Thai food I double the seasonings. So yes add more of everything and it will be amazing
I added about 1 tablespoon toasted sesame oil, 1 tablespoon Sriracha sauce for a big flavor boost, and zest of 1 lime and squeezed it’s juices in there, too 🙂
Since I can’t seem to leave recipes alone, I also added sliced carrots and mushrooms.
I think this a good base recipe and you can add lot’s of different veggies depending on what you have…broccoli, snow peas, etc.
I followed the recipe exactly (except I accidentally used the whole 8 oz package of rice noodles). I used Mae Ploy Red Curry Paste and Red Boat Fish Sauce and this turned out FANTASTIC. I got rave reviews – someone said it was exactly what they would expect to be served in a restaurant and that it was the best soup that he had ever had. Thanks for making me look great!
Good base recipe, definitely needs more red curry paste and more seasoning
Made this for my family tonight. Super flavorful and amazing. My 7 & 9 year olds asked for seconds. Thank you!
Even the kids loved it!
This looks Amazing!! What size rice noodle are we supposed to get? There’s different noodle sizes like Pad Thai noodles, etc.
It’s completely up to personal preference. 🙂
This is absolutely delicious. I also added more coconut milk only because I used more chicken. I love the Damn Delicious recipes. I have never had anything turn out wrong. I really trust these recipes to always be good.
Followed the comments and added a second can of coconut milk. I also cooked the noodles separately. It is delicious! I’m not a big soup fan but this will definitely become a staple, so flavorful and tasty. Thank you!
I made this for our supper tonight. After reading the reviews, I cooked the noodles separately, I also used lo mein, only because we don’t like the taste or texture of rice noodles. Oh my word!!!!! So good!!! My 12 year old had two servings! Thank you for posting such good recipes! I’ve followed you for several years, and I’ve never been disappointed!!!!!!!
I can’t wait to cook this recipe. It looks really delicious. I want to use mushrooms instead of chicken so do I cook the mushrooms the same way as the chicken and than pour in all the rest of the ingredients? Will the fish still be required if there is no meat in this recipe?
So good! If you skip adding the noodles, it freezes well and defrosts easily in portions. Then you can just cook some rice noodles and add! Also very good with rice if you don’t want to switch it up a little. I did add the second cup of coconut milk and I’m glad I did!
Made this to recipe and found it bland
I often try random recipes with great reviews. I never leave reviews myself. I looked this one back up to write about how damn delicious it is!! I made it 2 days ago. I’ve been eating it everyday. It’s a fantastic, flavorful recipe that stores and reheats well. Thanks so much for the recipe!!
How are the noodles on the second day? Are they overcooked and/or gummy or are they still good?
Nice flavour, but thought it needed a fair bit of spicing up. Sorry!
This soup was delicious! I wanted to add veggies, but didn’t have time so we ate it just as it was 🙂 Me and my fiance loved it – definitely helped bring us back to Thailand. I let the soup reduce too much, that was my only regret. We also topped with sriracha and a tiny bit of hoisin
This was my first Thai soup I ever made , it was right on, this one is a keeper.
This was spot on. The balance of flavors and textures is truly remarkable. I can’t say enough great things about it.
Made this for the 3rd time and with a few small tweaks, for me it’s the most delicious Thai curry I have ever tasted.
Deviation from recipie
2 cans of coconut milk.
3 cups of chicken stock. …makes it thicker
1 red chilli with seeds…no bell pepper
1 bashed lemongrass stalk.
Keeps in fridge for at least a week.
I agree with Phillip that this recipe was one can of coconut milk short. Other than that it was perfect! Totally delicious. I added extra veggies and a bit more red curry but that’s just because I like spicy.
Can’t wait to make this soup next week. Great reviews. I’m thinking of adding Bok Choi
YES!!! this soup is Ah Mazing!!
I am thinking of trying to make this in my instant pot; do you think that would be doable?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Thank you for your quick reply! I made it this evening in the instant pot and it turned out GREAT! The only change I made was adding the coconut milk in last because I’ve read (maybe here!) that putting coconut milk through an instant pot cook can make it separate. Thank you for this recipe, it was so delicious. I tried to take a picture but quickly realized food photography is not as easy as this blog makes it look!
How long did you cook this in the instant pot?
Sorry I am just now seeing this! I cooked in the instant pot for 10 minutes.
Did you saute the chicken before you did the pressure cooking? Or did you just put all the ingredients in raw (except the coconut milk and noodles I assume?) Was gonna try this tonight. Thanks!
Yesterday I made this soup and my family loved it!
Very easy recipe and the product was delicious and authentic. Loved it. Thought it was better than anything I would get at the best restaurants as far as flavor is concerned. Would like to try with shrimp :))
Just made this I used shrimp instead of chicken and added shredded carrots and broccoli with a little chili oil, this will definitely be on the menu from now on!
How did the preparation change using shrimp instead of chicken?
The recipe is one can of coconut milk short. Amazed at the comments considering my fiance and I noticed the miss right away. Add the extra can, and it’s a fantastic recipe.
Fantastic recipe! Very easy to make and all of the ingredients were easy to find! I added a little Mongolian fire oil on top to add a little space. Great family meal – even my children ate this!
It’s winter here and cold grey evenings call for some comfort food and boy did this deliver on so many levels!! So full of flavor and so easy to prepare. Once again you’ve made me look like an absolute pro in the kitchen. Thank you for sharing this delicious recipe.
This soup is a knockout. It’s so ridiculously easy to make, how can it possibly taste so good with so little effort? I also leave out the cilantro (or coriander as we call it in the UK) as I can’t stand the stuff. My previous attempts at cooking Thai food at home were always a bit disappointing, but this one is a sure-fire winner. I don’t find that the noodles go soggy by the way, even when the soup is eaten a day or two later. It also freezes brilliantly. Thank you!!
*WoW* This was absolutely delicious. Super easy to make. My only omission was the cilantro, don’t like it much. I cooked the noodles seperately after reading reviews because I didn’t want the noodle to soak up all that yummy broth. Very good recipe. This will definitely go into the rotation. Thanks
Hi, I would like to make this recipe tonight, could I just double check, should raw chicken be added to the soup? Thanks so much!!
Veronika, the chicken is cooked in step #1 until golden and set aside, and is then returned to the pot in step #5.
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
I have not made this yet however plan to over the weekend. I am making it for myself only and plan to eat it for lunch for a couple days this week. I am worried the rice noodles will get soggy and not keep if I make them as the recipe states.
What would be a good alternative? Cooking the rice noodles separately and just adding them as I eat? Do you have any recommendations for this?
Yes, cooking the rice noodles separately may be best to avoid any type of sogginess.
Sooooooo yummy and easy!!
Super good and easy. I used 1 tablespoon of the chile paste to make it kind friendly!!! Loved it!!!
Wonderful soup! It’s going in my bi-weekly (or weekly) rotation, yum!
I forgot the stars hahaha
Very delicious ! My husband and I made it three or four times and we loved it ! First time, we tried it with tofu and shrimp and it was really great ! … but I think our favorite version is still with chicken : ) Thank you so much for the recipe and a special hello from Quebec city !
This soup was delicious and would be heavenly on a cold fall/winter’s night. Here in Toronto, it has been a rainy, cold Spring and I did not want to bbq tonight so this popped in mind and it was delicious. One of my sons, who does not really do soup, ate the whole bowl. I had three :)) My husband loved it too. I would more aptly do it in the winter months next time. So good. A departure from my regular chicken noodle. The fish sauce and lime a must, people! Next time I might boil the noodles separately and just add the exact quantity to each bowl as there were quite a bit of noodles.
Looks fantastic. I’ve tried to make ThaiCurry several times and I’m never able to get the flavor as robust and rich as it is in the restaurants. Can you recommend a good brand of curry paste. (Used Thai kitchen)
I love Thai Kitchen but if you can get to an Asian market, Mae Ploy is also really great.
Haven’t made it but looks good! 4 stars
This is so, so good. I’ve made it four times already!
This looks awesome. Could I make it with shrimp instead of chicken? Anyone made that sub?
Absolutely!
LOVE this recipe! I’ve made it 3 times in the last month, and about to make it for the 4th time tonight! Seriously amazing!!
We love it!
delicious !
Made this and it is ADDICTING!!! I ADORE it just as it is, but I thing I will give it a try with shrimp next time! Thank you SO MUCH for a keeper recipe that will be made at LEAST bi-monthly!!
So, So Good!!
I just made this and it was indeed damn delicious! Going to make it a staple.
My entire family loved this. They said I can make it again anytime.
So i will be making this tonight for dinner and was wondering if i should add an extra can of coconut milk? And i see it calls for only half of the 8oz bag of rice noodles….is that correct or use the whole 8oz? Can’t wait to try it,Thanks
Yes, the recipe is correct as written but you can add more rice noodles and/or coconut milk if you prefer.
Perfect!
Thank you, Sarah!
This soup was so incredibly delicious. All of the flavors between the curry, herbs, limes added so much depth. I think my curry paste was a little too spicy, so I cut it with sour cream. Will definitely be making again!
Thank You!!! We’ve made this 3 times now and even entered in a friendly soup competition and won! If I’m out of noodles, it works wonderfully with jasmine rice.
Wow! Congratulations!
This turned out great!!! Spinach, asparagus, mushrooms were all great additions too. My one year old couldn’t get enough!
Oh sorry to hear that. If you reserve one (tea)cup of this recipe then your child would have enough. But probably should hold the pepper, onion, curry paste, cilantro, garlic, ginger, basil, coconut milk, and fish sauce for the little one.
Love it! I like a little more spice and zing so I doubled the fresh ginger and added a little chili paste, also lots of lime, yum! I also added carrots and will add some mushrooms next time I think they’d be great in this soup. This recipe is a keeper, prepping the ingredients chopping and zesting takes the most time but I sure do love a cutting board full of beautiful fresh herbs and veggies, so it’s worth it!
Thank you so much for sharing!
What can I substitute for fish sauce?
Elizabeth, you can substitute soy sauce or omit.
Easy and amazingly delicious! My husband is a pescetarian so
We substituted to vegetable broth and shrimps/squid instead.
Will make it a million more times .. Awesome❤️
Oh I’m sure that was just as tasty!
Made this today. Yum! I added a whole package of noodles which absorbed most of the liquid, so I added more chicken broth and red curry paste. Left over the flavor is on point. So good. Even two of my little boys liked it. Don’t skip the basil and cilantro at the end. It really adds to the flavor. Will be keeping this recipe and making again. Thank you for sharing and including the nutrition info!
Thank you Michelle!
So so so good!!! I didn’t have fish sauce so I opted to use a substitute of 1 tablespoon soy sauce with anchovy paste. Tasted wonderful!!! Thanks for sharing such a great recipe!
Great improvising!
REALLY great improving!
Delicious. Think I went overboard on the grated ginger and red curry paste but since hubby loves spicy it was a hit. Will make again but will be careful with the ginger. Maybe add some cooked prawns too.
Super easy to throw together and #damndelicious too! Thanks!
I made this recipe for the first time yesterday and OMG, it was fantastic. Thank you so much. We used to enjoy Thai food when we lived in a more populated location. Thai red curry soup was my favorite. Now we are living in the boonies and taking care of my 99-year-old mother. My challenge is to cook food that we all enjoy. My Mom eats very little but she does enjoy her vegetables. I used all the ingredients in your recipe, and added a few of my own, namely, broccoli, muchrooms, carrots, and sugar snap peas. It was simply delightful. I hadn’t used rice noodles before, but they were perfect. We still have plenty of soup to enjoy for the next couple of days. This receipe is definitely one that I will make on a regular basis.
I loved this recipe! So flavorful and delicious!! Added chili garlic sauce for extra heat and also used both chicken and shrimp! Looking forward to making again with a thin noodle!
Thanks for sharing!
I made this a few weeks ago and it was superb! I am planning on making it again tonight for dinner. It’s so quick and easy and full of flavor. I did add bean sprouts at the end because I love the crunch with the soup 🙂
Wonderful! Next time I will serve with Jasmine Rice on the side and omit rice noodles….or break up noodles so it is easier to eat.
Absolutely fabulous. Easy too. My kids love the flavor without the heavy spice.
Oh yeah forgot to mention: I skipped the fish sauce (to keep it vegan) and I used Better Than Bouillion vege bouillon paste (comes in a jar). Also I mistakenly added the whole package of vermicelli (all 8 oz) because the recipe is confusing. I recommend fixing that so it’s clearer. Thx for the recipe!
Slight alterations for a vegan version:
1 – 6.5 oz package of tofu “cutlet” (extra firm with slightly browned edges), sliced
3 cloves of garlic, smashed a bit but kept whole
3-4 slices of ginger
1 chopped green onion
Black pepper
Pinch of saffron
Extra cilantro and basil and lime juice for garnish.
Heat oil, toss in garlic cloves, ginger, green onion, and some black pepper to season the oil. When you smell it, toss in tofu and coarsest chop with spatula. Set aside and remove large garlic and ginger, leave the green onion.
When cooking the onion, garlic, red pepper part of the recipe, I recommend sautéing onion first for a minute with salt, then add garlic and a pinch more salt and let it caramelize for richer flavor. Then add red pepper.
Finally before adding tofu back in, stir in a pinch of saffron for more seafoody flavor without the actual meat.
Then garnish with extra fresh basil and cilantro, and finish with a squeeze of lime. Yum!!
This sounds delicious! Could you make this a day ahead?
Yes, this reheats very well! I would just hold off on the rice noodles until right before serving.
Thank you!
Delicious recipe! Easy to make and full of flavor. Am making this again.
Outstanding! Easy to make. This is a keeper!
This was so good I ate four bowls!! I also tried it with green curry paste, the taste is more subtle so I increased the amount of green curry paste. It was also good but the red was better. I cannot wait to make this for my husband when he gets home from a business trip. Every Asian recipe I have tried here has been as good as or better than restaurants.
Delicious. Just made this for my book club and can’t stop sampling it. There won’t be any left for them! I added a piece of lemongrass to sit in the soup while it simmered too and am adding shrimp instead of chicken when I reheat to serve up. Made noodles ahead of time and rinsed in cold water. Ready to go!
Made this last night. Followed recipe as directed and it was GREAT!!! Looking forward to trying other recipes. Thank you!
changed it up a little at the end. The broth seemed a little thin so I added another can of coconut milk. All the rest was simply reducing the red curry a little (wife hates heat) and added bruised lemon grass and kaffir lime leaves. a bit more flavor and certain a recipe worth adding to the box!
Awesomeness!!! I love the Red Curry Chicken
Soup. I enjoy prepping the ingredients, with
a glass of white wine. I love the fragrance of
the SOUP!!! I personally could make it every
week if my Husband would let me.
It is DAMN DELICIOUS, no doubt!!!
Delicious soup easy to follow recipe…I added lemongrass, to the broth, cause I love it and Sambal Ooelek for heat, but this proved to be very easy to make and our family loved it! Without the expense of going to a restaurant!
So delish! I’ve made this 3 times. Love it.
This is hands down the best soup I’ve ever made! Was thinking on skipping out on the lime juice and fish sauce since it was the only things I didn’t have on hand and I’m SO glad I DIDN’T. 11/10!
This soup is fabulous! Tonight was the third time I’ve made this and each time its been a little different. Time #1, followed recipe exactly – the soup itself was amazing, however, we found the noodles “got in the way.”
Time #2, tried cooking the chicken ahead of time in the croxkpot, with the broth and coconut milk, intending to saute the peppers and onions and curry paste right before serving – guess what! Coconut milk separates and gets weirdly “chunky” in the crockpot. I used my immersion blender to incorporate it all back in and it was fine, but I wrote that experiment off and unsuccessful. Tonight, I slowcooked a chciken breast in 3 c of broth and did everything else as stated in the recipe… just shredded the chicken and added it along with the broth it cooked in to the stockpot after cooking the peppers/onions and adding the coconut milk. Worked perfectly! Also, forwent the noodles and cooked a batch of jasmine rice to ladle the soup over… a good substitute if noodles arent on hand or unavailable.
Thanks again for another keeper, Damn Delicious!
Thank you for your feedback, Rebecca!
I made this tonight, easy ingredients and so easy to prep. I ate a huge bowl and my husband got seconds. Thanks for the great recipe!
i just made it for dinner, it was good but too spicy for me. my husband loved it. i am vegetarian so i used vegetable broth and tofu, I cooked my tofu before. will do it again.
Can I use angel hair pasta instead of rice noodles? If so, how many oz.? I luv cappellini! Are rice noodles lighter than pasta noodles? TY. Mike
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Omitted the chicken, doubled the noodles, added shiitake mushrooms, lite coconut milk, had no basil, vegan version. This broth was the bomb! Thank you!
The best ever!! I even got my picky eater kid , and my 13yr. old, who only eats” panda “..#gross! To try it. ….
She LOVED IT .
This was so dang yummy! Even my teenagers loved it! My husband cannot get enough red curry. He had a very similar soup at a restaurant recently and it left me wanting more. I have always been intimidated to try making something that seems so exotic but it was really easy.
I think I’ll try cutting the chicken into dinner pieces (like the restaurants do). I also want to try it with shrimp and play around with different veggies in it. Thanks so much for sharing this delicious recipe!
Yum, so delicious! Thanks for this awesome recipe.
Made it last night and followed the recipe as close as I could with available ingredients. Used Thai Kitchen green curry instead of red, and sadly didn’t have any limes so used a combo of apple cider vinegar and lemon juice in place (would definitely use lime next time, but this worked in a pinch). I also used the leftover meat from a roasted chicken I had a couple days prior, and made a good hearty stock from the carcass for the base of this soup.
I have a question for the next time I make this (because I will make it again!) – I cooked the rice noodles separately and then added them because I was worried about the soup being starchy, but would rather avoid that step next time if not needed. Does it make the soup starchy to cook the noodles right in the broth?
Not at all! 🙂
Yum! Just made this and decided to try a chicken, tofu and shrimp combo – it was great! Also, we only had bean threads (no rice noodles) but this substitution worked!
Thanks so much for another super soup recipe for this winter!
That’s great!
Can I use green curry paste?
Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! 🙂
I just made this tonight, and it was SO good! I wasn’t expecting it to taste as good as takeout, but it really did. (Plus it made a huge pot, so I have leftovers to look forward to!) I’ve tried a lot of recipes from this site and this is one of my favourites.
This was so delicious- my fiance and I both loved it!
I mistakenly bought vermicelli noodles (made from mung beans) instead of rice noodles. I followed the package instructions and soaked the noodles in hot water for 5 minutes, drained and rinsed them, and then added them to the soup at the end. It turned out great!
Do I use precooked rice noodles or uncooked?
Uncooked rice noodles as they will cook in step #6.
used spegetti squash instead of rice noodles. This was really yummy! Doubled the curry and accidently added extra brown sugar. Also added a little red chili paste for a tiny bit of heat.
I love Thai food. I am particularly fond of curries. Will this recipe substitute green curry paste for the red without negative effects?
Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! 🙂
Making this for dinner tonight! Cant wait to report back. Lately I’m all about Asian inspired dishes =)
Yum, yum and double yum!!! Made this last night and it lived up to your website-damn delicious. I cruised your site a few days ago, saw the recipe and had all the ingredients; a good omen. I followed the recipe, tasted and seasoned along the way and only adjusted some of the quantities according to taste. Since I had Italian and Thai basil in the garden, used both. I served it with fresh lime wedges, Thai basil and Siracha. Perfection. It looked just like your picture (which by the way, kudos to your photographer). Can’t wait for seconds!
Love your site. Gave your cookbook to my daughter last year for Christmas and she was delighted-she knew you. I’ve been cooking for 50 years and have hundreds of cookbooks but I an always looking for new things. Your site always delivers. Thanks for sharing your passion.
Thank you, Denise! Chungah takes the pictures herself. 🙂
This was by far the BEST recipe I have tried!! I did add 4 tbs of Red This Curry paste instead of 3, and I added 1 more can of coconut milk and 1 Lb of shrimp. Outstanding!!! Everyone wanted the recipe!!
That’s awesome. Thanks for sharing!
Does this reheat well? My family is in a soup club and this looks like an awesome recipe to make for everyone – however, we often cook one day and deliver the next, so it would need to be okay reheated. If so, would you cook through step 6, and then have families add in the fresh veggies/herbs/juice at the end of reheating? Thank you!
Yes, that’s the best way to do it and assures the integrity of the recipe. But as always, please use your best judgement when it comes to storing and reheating.
This is a delicious recipe! I’ve made it at least 4 times for the family and it’s superb every time. I’m wondering if there is a way to make it more spicy? Sometimes, I’ve found it to be a little mild and would prefer some extra heat.
Do you recommend adding another 1 tablespoon of the red curry paste? Or perhaps some red chilli powder? What else could I add to kick up the heat a little while still keeping the delicious flavours of the soup?
Adding additional curry paste would be perfect! 🙂
So, I’ve made this three times (twice with chicken and once with shrimp) and it was fantastic (down to the last little cilantro leaf) each time. Except for the shrimp, I’ve always made it exactly as written—very unusual in my kitchen to not tinker around with a recipe–and it’s just a perfect, flavorful soup. Beautiful, too!
Thanks for the great ideas and recipes!
That’s great! Thanks, Renee!
I am embarrassed to have to ask this question, but I am asking it anyway haha. For the rice noodles, would I be using 4 oz total or 8 oz? Yoy say 1/2 of a package, and I wasn’t sure if yoy meant half of an 8 oz package or if you meant that half a package would equal 8 oz. Again, my apologies for what appears to be a silly question … I looked through the comments but didn’t see anyone else ask it. Thank you! I hope to make within the next week!
Kristen, the recipe calls for half of an 8-ounce package, so four ounces total is correct. 🙂
Thank you so much for taking the time to respond. It means a lot. I made this tonight and it was delicious!! I have loved every single dish that I have made of yours. I can always trust your site to make a successful meal! Thank you thank you!!
You are so welcome!
Does it make a difference if you put green curry and what type of curry do you suggest ” Thai” , because i find i cant eat all types because some are stronger then other’s
Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! And yes, a Thai variety is best. 🙂
Amazing recipe! I followed it precisely except for the addition of fish sauce. Turned out great! My family of four has requested this to be our regular Friday night dinner 🙂 Thank you, Chungah!
That’s great!
I have never cooked with curry but I have curry powder. Do you know whether I would use more or less than the recipe stated? Cant wait to try this!
Vanessa, curry powder is not a suitable substitute for red curry paste.
Just made this and it turned out amazing!! Honestly so much better than a restaurant and so easy!! Thank you!!
Thank you, Caroline!
I made this tonight and it was a huge hit. We used 1/2 lbs shrimp and 3/4 lbs chicken breast. I had to 1/2 the fish sauce due to dietary restrictions on sodium and not knowing a suitable alternative. The flavors still came together perfectly and this will be a go-to when I want a delicious soup!
Thank you!
Thank you for sharing with us!
Could you substitute Almond for Coconut milk in this or what would you reccomend? My husband is allergic and I really want to make this for my family. I looks amazing.
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
You are a Queen in the kitchen.
This was soooo good. It’s just as delicious as it looks. I want to try it with shrimp next time (just a personal preference). This is definitely going to be made often at our house.
So great to hear!
Just made this soup last night, and oh em gee – it’s beyond incredible.
First time ever making any type of curry soup and I was nervous, but damn. This recipe is packed full of flavor, so satisfying, and has so many layers of sensory overload. It’s classy, elevated comfort food that made me feel like a real life chef. Plus it looks gorgeous and colorful in the bowl.
Just make this.
Thank you for sharing, Jamie!
This is so delicious! I thought I would miss the Kaffir lime leaves that I typically use with red curry, but it was perfect as is. For those that want a more authentic flavored curry paste without making it yourself, Mae Ploy brand is great, but be warned that it’s quite spicy! I use half that and half Thai Kitchen so it’s not too spicy for me. This is kind of like if Pho Ga and Thai Red Curry Chicken had a love child. I love red curry but had been getting a bit tired of the traditional red curry chicken dish I make, and this hit the spot. Plus, noodles!
Thanks for your feedback, Kate!
Aloha! I am using tofu do I skip the first step? And just add it in step 5?
Yes, that sounds perfect! 🙂
Now THAT’s what I’m talking’ about! Delicious! Be making this one a lot.
This was terrific! Just like the restaurant!!
Great!
Love your recipes and the new website. Quick question, what brand fish sauce do you use? I read all the comments hoping not to repeat a question. I didn’t really like the brand I used before. Thank you!
I use Thai Kitchen. That’s the only brand my local grocery store carries!
Thanks! I made the zucchini lasagna rolls for dinnner tonight. Delicious! Husband and child approved. Love your website!
Thank you, Robin!
Robin, if you can find Red Boat brand fish sauce, I’d advise buying a bottle. It’s excellent. I’ve seen it recently at Trader Joe’s and at Kroger, in addition to Asian markets.
Can you use spaghetti noodles or something else as a substitute for the rice noodles?
Of course!
I think I’m going to try making this on Friday – just had a question. I’m a vegetarian, so replacing the chicken with tofu – but I haven’t actually cooked with fofu before. Do you think it would make sense to season and cook the tofu a little bit like the chicken to add flavor, or just add directly to the soup?
I personally like to add tofu without any kind of seasoning but this really depends on personal preference. Hope that helps!
I just made this for dinner! I added shitake mushrooms and shrimp.
Turned out perfect! Thank you…I was soooo good!
Yum, I bet shrimp was great with this!
Made this last night – loved it!!! (I even ate it for breakfast!)
Oh awesome! That’s some yummy breakfast 🙂
Another HUGE HIT. Thank you, Chunga! The recipe is easy to follow and it tastes better than takeout.
I didn’t have enough of the Gourmet Garden brand red Chile paste I like, so I substituted sriracha sauce for the rest. It gives a nice kick of heat at the end.
It’s a beautiful dish – colorful and appetizing. The rice noodles make this soup satisfying and gluten free.
Now how about a yellow curry?
So happy you liked this one. A yellow curry is a great idea, we’ll keep it in mind 🙂
Made this soup tonight with shrimp instead of chicken and it was AMAZING! I think next time I will add some peppers to it to spice it up a bit. Thanks for the recipe.
Shrimp is a great substitute! Yum!
Do you think this would freeze okay? Cooking for one over here but I want to make it all…. because everyone is raving.
It’s the best, right?! 🙂 But unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I just made this and loved the taste but I used pad Thai rice noodles which are a little thicker, don’t know if that makes a difference. It did get thick so I was wondering what I did wrong?
Also, is there anything I can add to make it less thick?
Thank you
Hi Vanessa! Thanks for trying my recipe! Pad thai noodles will soak up the liquid so it will tend to thicken up as it sits. It is best to use the thin rice noodles as pictured here. Hope that helps!
I made the same mistake now its made like a spaghetti instead of a soup it is still delicious though
Can this be frozen? My boyfriend is away for the next month and I wouldn’t be able to eat all of this myself in one go.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
This is wonderful!! My boys, 9 and 10, ate a ton and so did we! Thank you. Our only problem was which utensil to use. The sauce was so good you wanted to use a spoon which was merely impossible with the noodles!!
Yeah, that calls for utensil improvising haha! Glad your whole family enjoyed it!
Thanks Denise. You confirmed what I suspected in the flavor.
I made this and it was so delicious! Would shrimp be a good substitute?? We are huge shrimp lovers in my house.
Shrimp would be an excellent substitute!
Thanks for answering. I tried it with shrimp. I actually.. Surprisingly prefer the chicken. The chicken bits really soak up the flavor of the soup. But My son loves the shrimp version.
I’m so glad you tried the shrimp version. I’ll have to try it myself next time!
I have a summer cold (the worst!) and this was a perfect comfort meal! It was delicious, and the spice is definitely breaking up congestion and making my nose run. I added broccoli, and used the whole package of noodles because, well, I love noodles!! It didn’t overwhelm the soup. I didn’t have a lime, so I tried using lemon, and it wasn’t quite the same, so I added a drop of DoTerra lime essential oil to my bowl. Oh MY deliciousness! (If you try this, make SURE it is food-grade EO!) Thanks for hitting out of the park yet again! I will be making this addictive soup all the time now.
Thank you so much for your feedback Serene! Get well soon!
Made this yesterday and LOVED IT! My first time cooking with Rice Noodles, so that was exciting too. Any idea if we could freeze it?
That’s great Diana, so happy to hear you enjoyed it. We haven’t tried freezing this ourselves, so I can’t answer with certainty. Please use your best judgement when freezing and reheating.
Just made this and followed the directions to a “t”. FANTASTIC Chungah, again GIRL!! We LOVED It!!! Thank you and keep ’em comin’!
We love that you’re so happy Jaru!! Awesome!
We made this for dinner tonight and it was delightful! So flavorful and delicious! Only change was we cut out the fish sauce . Will be making this again for sure!!
Awesome Rachel, thank you for sharing with us!
If leaving out fish sauce you can substitute with soya sauce.
This is a repeat performer in my house! Amazingly delicious! My daughter did a study abroad program in Thailand and when she returned she cooked many meals for us – this reminds me so much of her and the taste of Thailand she brought back with her.
Use the freshest ingredients possible – this dish absolutely won’t disappoint! We love it!
Thank you Kelli! What a great story. Glad to hear this dish makes you happy!
It is in the Dutch oven right now. Smells wonderful. It’s what’s for dinner.
Thank you!!
Great! I hope you enjoyed it!
Just made this, and it’s a hit with the roommates!
I’m not a big fan of bell peppers (a problem that arises frequently when I go out for Thai… As you can imagine) so I used half of one. Oh—and I used brown rice noodles (it was that or a 14oz pack of plain ones that I was going to have to measure) and cooked them just a little longer.
I think I’ll definitely do shrimp next time though, but frankly I could do just the broth and be totally happy with this recipe—amazing flavours!
Thanks for sharing Alex! Happy to hear you made it your own and liked it.
How would you cook the shrimp before adding to the soup? Would you sautee or boil? Thanks! I want to make this today!
This was delicious! I went to bed coughing and woke with a cold and wanted a nice chicken soup recipe to make me feel better: this was it! Because I love the soft texture the chicken gets, I cooked up everything up to the coconut milk (so veggies, curry paste, chicken breasts and chicken stock) in my Instant Pot for 13 minutes on high pressure. After releasing the pressure, I added the can of coconut milk and the rest. It turned out so well! Chicken just fell apart and the broth was so flavorful. The best part was the mei fun noodles and all of those fresh herbs. I feel so much better now. 🙂 Thank you for posting this recipe!
Thank you for your feedback! Feel better soon!
I made this last night, it’s truly amazing and hits the spot! I am not of any other origin that plain ol’ American, but my taste buds constantly crave Vietnamese, Thai, Korean, Indian — basically any cuisine with complex and yummy flavors! So, it’s fun to make it and then well, I am having it for breakfast today! SO GOOD, thanks for a great recipe!
Awesome Denise! So happy to hear you loved it. Thanks for sharing!
I just made a run to the supermarket
I can not wait to see how this tastes tonight. The only thing is I did not find Red curry paste.
Only green. Also found Concentrated curry paste Hot from Patakas. It didn’t say red but it looked red so I bought it. Do you think it’ll work out? IS it similar?
It’s hard to say, Sylvanna – I have never tried or seen that product before! But please let me know how it turns out if you give it a try! 🙂
Thanks so much for replying. I will give it a go just Because I’m impatientol and can’t make another run to the store. I’ll let u know.
Please do! 🙂
Sylvanna, I have purchased the Patakas curry before in the same predicament ha because I didn’t want to go to another store. Made curry turkey burgers with it and it wasn’t the same Asian curry flavor at all. They were still good, but I like the depth of the real green and red curry pastes. I think Patakas is less strong and also maybe an Indian curry, but I am not entirely sure.
I have the Thai Kitchen green curry paste on hand. Is that an ok substitution?
Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! 🙂
This looks amazing! Any ideas for what I could serve on the side? I have some hungry men in my house who may not appreciate “just soup” for dinner.
Of course!
These would be great accompaniments:
https://damndelicious.net/2016/09/30/sheet-pan-asian-stir-fry/
https://damndelicious.net/2015/12/27/asian-garlic-noodles/
https://damndelicious.net/2016/06/10/shrimp-egg-rolls/
More chili! Yum yum!
Oooooh, that lovely orange color you get when you combine coconut milk and red curry! Priceless AND delicious! Can’t wait to try this.
This looks so yummy and healthy! I can’t wait to try!!
Is red curry Spicey hot?
Yes, it is a little bit spicy.
I have some left over cooked chicken. Any chance I could use that up in this recipe (this once) instead of raw chicken?
Yes, absolutely. What a great way to repurpose leftovers!
Where is all the sodium coming from? Is that calulatio for the whole recipe or per serving. That is very high
The nutritional information is for each serving. The majority of the sodium comes from the red curry paste (383 mg per serving) and the fish sauce (236 mg).
What else would work with this dish other than chicken? Suggestions please 🙂
Tofu would be a great substitute.
I use ground pork a lot in this dish. Curry w/vermicelli is my favorite thing in the world. Turkey and fish work well also.
Wondering what brand you would recommend for the red curry paste. Thanks!
I use Thai Kitchen.
I need this in my life asap!
Paige
http://thehappyflammily.com
I’ve just discovered the deliciousness of Red Curry. This sounds sooo good that I think I’m going to have to go my local Asian store and lay in a few supplies and make a pot this weekend! Thank you for another super recipe.
So yummy!!! Made it for lunch but used firm tofu instead of chicken and added Thai chilies. Perfect!!
Great modifications, that sounds so yummy!
I cannot wait to try this – I just bought red curry paste, coconut milk and ginger. 🙂 And if anyone is doing WW Freestyle, this is 7 points per serving.
That sounds great! Have fun and let us know how it turns out!
Oh thanks for the ww points I was too lazy to enter.
Question: how many noodles? Half an 8 ounce package meaning total of 4 ounces noodles? Or half a 16 ounce noodle package, total of 8 ounces?
Half of an 8 ounce package, so 4 ounces.
Is the coconut milk sweetened or unsweetened? Looks good can’t wait to make it.
Unsweetened! 🙂
Can the Thai curry soup be made without fish sauce? I’m allergic to any fish.
Yes, you can omit.
Did you try this without fish sauce? I’m curious to see how it tasted without it.
Can I make homeade soups in a Crockpot?
Absolutely! If you want to browse for some, explore the Slow Cooker section here: https://damndelicious.net/category/slow-cooker/ There are lots of different soups waiting for you 🙂
what name brand curry paste do you prefer?? thanks
I use Thai Kitchen.
How can I make the red curry paste ?
Luisa, you can actually purchase red curry paste from your local grocery store. Most grocery store chains carry them in the Asian section.
Yum! Will beaming this for dinner Sunday, but I will be using shrimps, only because my family are so in love with seafood . Thank you for sharing, and have a great weekend.
Your nutrition info says 0 saturated fat. How can that be with a whole can of coconut milk? I hope you have found a fat free brand – please share!
Hi Debbie, good catch! We accidentally used the numbers for fresh coconut milk instead of canned, so there lies the difference. It’s updated now. Thank you 🙂
T.J.’s Has A ( not sure if I can use store name… but sure everyone knows what I’m talking about…$
“Fat Free” Coconut Creamer ( Dairy Case)
I just found it yesterday…..
Delicious sub for my 1/2 n1/2 in coffee….
As A Trained Culinary Chef- I luv luv luv finding
fun items.
I’ve been Ill & out of the loop, so this may be old
news…. but …..
I’m definitely going to play around w/ it in recipes
This one to start. Will keep you apprised !!
It looks delicious! I am in love with Thai food!