Thai Red Curry Noodle Soup
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! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!
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
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! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!
Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 garlic cloves, 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
- 1/2 (8-ounce) package rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Directions:
- 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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
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!
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. 🙂
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 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.
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?
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!