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!
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!
Ingredients
- 1 tablespoon olive oil
- 1 ½ 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
- ½ 8-ounce package 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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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.