Damn Delicious

Thai Red Curry Noodle Soup

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!

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!

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!

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!

15 minutes35 minutes

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:

  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.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 372.0 Calories from Fat 180
% Daily Value*
Total Fat 20.0g 31%
Saturated Fat 13.0g 65%
Trans Fat 0g
Cholesterol 44.0mg 15%
Sodium 1098mg 46%
Total Carbohydrate 27.0g 9%
Dietary Fiber 2.0g 8%
Sugars 6.0g
Protein 22.0g 44%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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478 comments

  1. Rated 5 out of 5

    I love all your recipes tips and suggestions. Good work, Looking forward to see more from you!!

  2. Rated 5 out of 5

    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! 

  3. Rated 5 out of 5

    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.

  4. Rated 5 out of 5

    Absolutely perfect. Added some hot peppers from the freezer for an added kick. Recipe is very balanced and flavorful. Thank you for sharing.

  5. Rated 5 out of 5

    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.

  6. Rated 5 out of 5

    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! 

  7. I’ve made this soup so many times. Love it in my way

  8. Rated 5 out of 5

    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.

  9. 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??

  10. Rated 5 out of 5

    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?

  11. Rated 5 out of 5

    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!

  12. Rated 4 out of 5

    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)

  13. Rated 5 out of 5

    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! 

  14. Rated 5 out of 5

    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!

  15. Rated 5 out of 5

    Oh, yeah!  This soup is the best.  It is delicious.  I followed the recipe and made brown rice noodles separately.  We love it!  

  16. Rated 5 out of 5

    I want to take a bath in this broth! Definitely added to the soup season rotation!

  17. Rated 5 out of 5

    OMG How easy and delicious. The family loved it also. I am glad I have some leftover for lunch tomorrow. Thanks. 

  18. Rated 5 out of 5

    Delicious

  19. Rated 5 out of 5

    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.

  20. Rated 5 out of 5

    I added grated carrots and used whole box of rice noodles to thicken and it was delicious!

  21. Rated 5 out of 5

    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!

  22. Rated 5 out of 5

    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.

    • Rated 5 out of 5

      Fantastic recipe!! Fans of Asian cuisine will adore this one! Tasty! Thank you for this recipe!! Made it twice in a week

  23. Rated 5 out of 5

    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.

  24. Rated 5 out of 5

    This soup is great! I usually add mushrooms and will occasionally swap the chicken for shrimp and add it at the very end.

  25. Rated 5 out of 5

    My husband said this was his favorite thing I’ve ever made him! Delicious 🙂

  26. Rated 5 out of 5

    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.

  27. Rated 5 out of 5

    made this tonight just delicious! another winner! i LOVE your recipes!

  28. Rated 4 out of 5

    Very good, but very spicy! Way too much for kids.

  29. Rated 5 out of 5

    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!

  30. Rated 5 out of 5

    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 

  31. Rated 5 out of 5

    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.

  32. 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

  33. Rated 5 out of 5

    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.

  34. Rated 5 out of 5

    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!

  35. 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!

  36. Rated 5 out of 5

    Sooo amazing! Full of flavor and such an easy 1-pot dish. I made mine vegetarian in my dutch oven and it was excellent.

  37. Rated 4 out of 5

    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.

  38. Rated 5 out of 5

    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. 

  39. 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

  40. 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!!!!

  41. Rated 5 out of 5

    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!

  42. Rated 5 out of 5

    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!

  43. Rated 5 out of 5

    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.

  44. Rated 5 out of 5

    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

  45. Rated 5 out of 5

    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!

  46. 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!

  47. This was great. Loved it and so did all my Aussie friends .Thankyou sooooo much.

  48. My new favorite!

  49. Rated 5 out of 5

    I made this today for lunch for me and my husband. Very tasty and easy to make. Full of flavor! Will make again!

  50. Rated 5 out of 5

    My husband said this was the best thing I’ve ever made. It was sooooo foooood!

  51. Rated 5 out of 5

    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!

  52. Rated 5 out of 5

    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!

  53. Rated 5 out of 5

    Very good! I added green beans, carrots, and slices of jalapenos! Also added in cumin! YUM! Thank you for this delicious recipe!

    • Rated 4 out of 5

      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.

  54. 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!

  55. Rated 5 out of 5

    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.

  56. Rated 5 out of 5

    I made this tonight and it was amazing.    Thank you thank you for this recipe!

  57. Rated 5 out of 5

    Omg, this was insane. Noone spoke and we just kept saying wow this is really good. I’m saving this recipe for sure.

  58. Rated 4 out of 5

    I haven’t t made this yet but it looks yummy. Is  it really spicy?  Thanks! 

    • Rated 5 out of 5

      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.

  59. Rated 5 out of 5

    This was amazing

  60. 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?

    • Rated 5 out of 5

      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.

  61. Rated 5 out of 5

    Just AMAZING 

  62. Rated 5 out of 5

    I don’t usually leave reviews but this soup was INCREDIBLE. I’ll definitely be making this again.

  63. Pretty damn delicious! Made it last night, and the hubs loved it.

  64. 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?

  65. Rated 5 out of 5

    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. 

  66. Rated 5 out of 5

    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. 

  67. Rated 4 out of 5

    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.

    • Rated 5 out of 5

      I made it for lunch and it was sooooo good! The taste was amazing!  Thanks for sharing the recipe. Will definitely make this again. 

  68. Rated 5 out of 5

    Made this for dinner tonight and it was pretty freaking delicious! Thanks a lot for the recipe!

  69. Rated 5 out of 5

    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 

  70. Rated 5 out of 5

    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!! 

  71. Rated 5 out of 5

    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!

  72. Rated 5 out of 5

    Amazing!!! Better than the restaurant!

  73. Rated 5 out of 5

    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!

  74. Rated 5 out of 5

    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!

  75. Rated 5 out of 5

    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! 

  76. Rated 5 out of 5

    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!

  77. Rated 5 out of 5

    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!

  78. Rated 5 out of 5

    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. 🙂

  79. Rated 5 out of 5

    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! 

  80. Rated 5 out of 5

    It was easy and cheap to make, and it looked both amazing and colourful as well as being delicious AF.

  81. 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.

  82. Rated 5 out of 5

    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!

  83. Rated 5 out of 5

    can you use the blue elephant red curry sauce to replace the ingredients? just wondering? i have a pouch here.

  84. Rated 5 out of 5

    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.

    • Rated 5 out of 5

      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? 

  85. Rated 5 out of 5

    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 🙂

  86. Rated 5 out of 5

    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. 

  87. 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.

  88. Rated 5 out of 5

    Amazing! Followed recipe as it was, only lacked basil as I could get hold of.  Was delicious! 

  89. Rated 5 out of 5

    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.

  90. Rated 5 out of 5

    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!

  91. Rated 5 out of 5

    This is our new favorite go to soup! It’s so delicious. Thank you for sharing it!

  92. Rated 5 out of 5

    Wonderful! I am sure if I had cilantro it would be even better! First time making Thai food and I love it!

  93. Rated 5 out of 5

    It came out amazing!!! I actually used kemp noodles instead and it was slamming!!!! This is a must do recipe!

  94. Rated 5 out of 5

    Very easy and satisfying dish!! 

  95. Rated 4 out of 5

    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.

  96. Rated 5 out of 5

    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!

  97. 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. 

  98. Question? Is that half of an 8 0z. package or does it mean half of a 16oz package?

  99. Rated 5 out of 5

    Love this soup! I never leave reviews, but for this I had to. Credit due.

  100. Rated 5 out of 5

    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! 

  101. Rated 3 out of 5

    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.

  102. Rated 5 out of 5

    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.

  103. Rated 5 out of 5

    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

  104. 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

  105. Rated 5 out of 5

    Very, very good . I did not add brown sugar or fish sauce…everything else and it was delicious!

    • Rated 5 out of 5

      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.

  106. Rated 5 out of 5

    Perfect, wonderful tastes! I will be making this again.

  107. Rated 4 out of 5

    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!

  108. Rated 5 out of 5

    I added shrimp and mushrooms to mine and it was so good! Thanks for the recipe!

  109. Rated 5 out of 5

    Deliciously hot, perfect for a cold day! 

  110. Rated 5 out of 5

    Delicious. We made it without chicken for a vegetarian take and it was awesome. Thanks for the recipe!

  111. Rated 5 out of 5

    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! 

  112. Rated 5 out of 5

    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! 

  113. Rated 5 out of 5

    This is absolutely amazing. Spicy and rich! Heavenly! 

  114. 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?

  115. Rated 5 out of 5

    YUMMY!!!

  116. Rated 5 out of 5

    I made this and it was delicious/อร่อย. I’m making this in a moment for the Superbowl party today. Thanks for the recipe!

  117. Rated 5 out of 5

    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 

  118. Rated 5 out of 5

    This is so good!  So much flavor!

  119. Rated 5 out of 5

    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!!! 

  120. Rated 5 out of 5

    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.

  121. Rated 5 out of 5

    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.

  122. Rated 5 out of 5

    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! 

  123. 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?

  124. Rated 5 out of 5

    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. 

  125. Rated 5 out of 5

    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.

  126. Rated 5 out of 5

    Amazing flavor. Added sriracha on the side. Love this soup! 

  127. Rated 5 out of 5

    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!

  128. Rated 5 out of 5

    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! 

  129. Rated 3 out of 5

    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.

  130. Can we replace the rice noodles with zucchini noodles or rice?

  131. Rated 5 out of 5

    This is beyond words. I swear this tastes better than any Thai restaurant I’ve ever ate! 

  132. Rated 5 out of 5

    My entire family absolutely LOVED this soup. I have 4 children (18,16,13,12) they ate all of it!

  133. Rated 5 out of 5

    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.

  134. Can you do chicken broth instead of coconut milk?? 

  135. Rated 4 out of 5

    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.

  136. Did anyone add a side or some bread with this soup? Making it tonight!

  137. Rated 5 out of 5

    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

  138. Rated 5 out of 5

    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.

  139. Rated 5 out of 5

    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. 

  140. Rated 4 out of 5

    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.

  141. Rated 5 out of 5

    Incredible. I eyeballed some things and made some subs (dried onion, basil, and ginger) but still delicious. Thank you!

  142. Rated 5 out of 5

    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. 

  143. Rated 5 out of 5

    Made with shrimp instead of chicken. Delicious! No need to tweak.

  144. 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! 

  145. Can the noodles sit in the soup mixture on a low setting to keep warm for a couple of hours?

  146. Do I buy canned coconut milk sweetened or unsweetened for this recipe?  Thanks!

  147. Delicious!!! I have made it with Evaporated Milk Coconut flavoured as well and it’s lovely. I make bulk and freeze for work lunches.

  148. 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! 

  149. 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

      • Rated 5 out of 5

        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. 

  150. Rated 5 out of 5

    I made this and it is delicious! Thanks for the recipe!

  151. Rated 5 out of 5

    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

  152. Rated 4 out of 5

    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.

  153. Rated 5 out of 5

    Made this for my dad’s birthday and we both love!!

  154. Rated 5 out of 5

    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!

  155. Rated 5 out of 5

    Tastes great,
    easy to make,
    easy to acquire ingredients,
    terrific recipe

  156. Rated 5 out of 5

    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!

  157. Which brand of curry paste do you recommend?  I love your recipes so much so that I trust your opinion on brand!

  158. Rated 5 out of 5

    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!

  159. Rated 5 out of 5

    Wow! I honestly didn’t even know I could make something that tastes this good… I feel like a real chef!

  160. Rated 5 out of 5

    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. 

  161. Rated 5 out of 5

    Just made this for #soupsunday. Big fan! Can’t wait to check out some other recipes 🙂 thanks!

  162. Rated 5 out of 5

    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.  

  163. I forgot to spell-check and threw down a couple words in my review. Oops. : (

  164. 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.

  165. Rated 5 out of 5

    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. 

  166. 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!!

  167. 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.

  168. Rated 5 out of 5

    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 

  169. Rated 5 out of 5

    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.

  170. Rated 5 out of 5

    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.

  171. Rated 4 out of 5

    Great taste and pretty easy to make. My husband thought it could have used more curry flavor but I thought it was enough. 

  172. Rated 3 out of 5

    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.

  173. Rated 5 out of 5

    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!

  174. Rated 5 out of 5

    Made this for my family tonight. Super flavorful and amazing. My 7 & 9 year olds asked for seconds. Thank you! 

  175. Rated 5 out of 5

    Even the kids loved it!

  176. This looks Amazing!! What size rice noodle are we supposed to get? There’s different noodle sizes like Pad Thai noodles, etc. 

  177. Rated 5 out of 5

    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. 

  178. Rated 5 out of 5

    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!

  179. 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!!!!!!!

    • Rated 5 out of 5

      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? 

  180. 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!

  181. Made this to recipe and found it bland

  182. Rated 5 out of 5

    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!!

  183. Rated 3 out of 5

    Nice flavour, but thought it needed a fair bit of spicing up. Sorry!

  184. Rated 5 out of 5

    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

  185. Rated 5 out of 5

    This was my first Thai soup I ever made , it was right on, this one is a keeper.

  186. Rated 5 out of 5

    This was spot on.  The balance of flavors and textures is truly remarkable.  I can’t say enough great things about it. 

  187. Rated 5 out of 5

    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. 

  188. Rated 4 out of 5

    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.

  189. Can’t wait to make this soup next week. Great reviews.  I’m thinking of adding Bok Choi

  190. YES!!! this soup is Ah Mazing!!

  191. Rated 5 out of 5

    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!

  192. Rated 5 out of 5

    Yesterday I made this soup and my family loved it!

  193. Rated 5 out of 5

    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 :)) 

  194. Rated 5 out of 5

    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!

  195. Rated 4 out of 5

    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.

  196. Rated 5 out of 5

     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! 

  197. Rated 5 out of 5

    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.

  198. Rated 5 out of 5

    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!!

  199. Rated 4 out of 5

    *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 

  200. 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.

  201. 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?

  202. Rated 5 out of 5

    Sooooooo yummy and easy!!

  203. Rated 5 out of 5

    Super good and easy. I used 1 tablespoon of the chile paste to make it kind friendly!!! Loved it!!!

  204. Rated 5 out of 5

    Wonderful soup! It’s going in my bi-weekly (or weekly) rotation, yum!

  205. Rated 5 out of 5

    I forgot the stars hahaha

  206. 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 !

  207. Rated 5 out of 5

    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.

  208. Rated 5 out of 5

    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)

  209. Rated 4 out of 5

    Haven’t made it but looks good! 4 stars

  210. Rated 5 out of 5

    This is so, so good. I’ve made it four times already! 

  211. Rated 5 out of 5

    This looks awesome. Could I make it with shrimp instead of chicken? Anyone made that sub?

  212. Rated 5 out of 5

    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!!

  213. Rated 5 out of 5

    delicious !

  214. 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!!

  215. Rated 5 out of 5

    So, So Good!!

  216. I just made this and it was indeed damn delicious! Going to make it a staple. 

  217. Rated 5 out of 5

    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

  218. Rated 5 out of 5

    Perfect!

  219. Rated 5 out of 5

    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!

  220. Rated 5 out of 5

    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.

  221. Rated 5 out of 5

    This turned out great!!! Spinach, asparagus, mushrooms were all great additions too. My one year old couldn’t get enough!

    • Oh sorry to hear that. If you reserve one (tea)cup of this recipe then your child would have enough. But probably should hold the pepper, onion, curry paste, cilantro, garlic, ginger, basil, coconut milk, and fish sauce for the little one.

  222. Rated 4 out of 5

    Love it! I like a little more spice and zing so I doubled the fresh ginger and added a little chili paste, also lots of lime, yum! I also added carrots and will add some mushrooms next time I think they’d be great in this soup. This recipe is a keeper, prepping the ingredients chopping and zesting takes the most time but I sure do love a cutting board full of beautiful fresh herbs and veggies, so it’s worth it! 

  223. Rated 5 out of 5

    Easy and amazingly delicious! My husband is a pescetarian so
    We substituted to vegetable broth and shrimps/squid instead.
    Will make it a million more times .. Awesome❤️

  224. Rated 5 out of 5

    Made this today. Yum! I added a whole package of noodles which absorbed most of the liquid, so I added more chicken broth and red curry paste. Left over the flavor is on point. So good. Even two of my little boys liked it. Don’t skip the basil and cilantro at the end. It really adds to the flavor. Will be keeping this recipe and making again. Thank you for sharing and including the nutrition info!

  225. Rated 5 out of 5

    So so so good!!! I didn’t have fish sauce so I opted to use a substitute of 1 tablespoon soy sauce with anchovy paste. Tasted wonderful!!! Thanks for sharing such a great recipe!

  226. Rated 4 out of 5

    Delicious. Think I went overboard on the grated ginger and red curry paste but since hubby loves spicy it was a hit. Will make again but will be careful with the ginger. Maybe add some cooked prawns too.

  227. Rated 5 out of 5

    Super easy to throw together and #damndelicious too! Thanks!

  228. Rated 5 out of 5

    I made this recipe for the first time yesterday and OMG, it was fantastic. Thank you so much. We used to enjoy Thai food when we lived in a more populated location. Thai red curry soup was my favorite. Now we are living in the boonies and taking care of my 99-year-old mother. My challenge is to cook food that we all enjoy. My Mom eats very little but she does enjoy her vegetables. I used all the ingredients in your recipe, and added a few of my own, namely, broccoli, muchrooms, carrots, and sugar snap peas. It was simply delightful. I hadn’t used rice noodles before, but they were perfect. We still have plenty of soup to enjoy for the next couple of days. This receipe is definitely one that I will make on a regular basis.

  229. Rated 5 out of 5

    I loved this recipe! So flavorful and delicious!! Added chili garlic sauce for extra heat and also used both chicken and shrimp! Looking forward to making again with a thin noodle! 

  230. I made this a few weeks ago and it was superb! I am planning on making it again tonight for dinner. It’s so quick and easy and full of flavor. I did add bean sprouts at the end because I love the crunch with the soup 🙂

  231. Rated 5 out of 5

    Wonderful! Next time I will serve with Jasmine Rice on the side and omit rice noodles….or break up noodles so it is easier to eat.

  232. Rated 5 out of 5

    Absolutely fabulous.  Easy too.  My kids love the flavor without the heavy spice.  

  233. Rated 5 out of 5

    Oh yeah forgot to mention: I skipped the fish sauce (to keep it vegan) and I used Better Than Bouillion vege bouillon paste (comes in a jar). Also I mistakenly added the whole package of vermicelli (all 8 oz) because the recipe is confusing. I recommend fixing that so it’s clearer. Thx for the recipe!

  234. Rated 5 out of 5

    Slight alterations for a vegan version: 
    1 – 6.5 oz package of tofu “cutlet” (extra firm with slightly browned edges), sliced
    3 cloves of garlic, smashed a bit but kept whole 
    3-4 slices of ginger 
    1 chopped green onion
    Black pepper
    Pinch of saffron 
    Extra cilantro and basil and lime juice for garnish.

    Heat oil, toss in garlic cloves, ginger, green onion, and some black pepper to season the oil.  When you smell it, toss in tofu and coarsest chop with spatula. Set aside and remove large garlic and ginger, leave the green onion.

    When cooking the onion, garlic, red pepper part of the recipe, I recommend sautéing onion first for a minute with salt, then add garlic and a pinch more salt and let it caramelize for richer flavor. Then add red pepper.

    Finally before adding tofu back in, stir in a pinch of saffron for more seafoody flavor without the actual meat.

    Then garnish with extra fresh basil and cilantro, and finish with a squeeze of lime. Yum!!

  235. Rated 5 out of 5

    This sounds delicious! Could you make this a day ahead?

  236. Rated 5 out of 5

    Delicious recipe!  Easy to make and full of flavor. Am making this again.

  237. Rated 5 out of 5

    Outstanding! Easy to make. This is a keeper!

  238. Rated 5 out of 5

    This was so good I ate four bowls!! I also tried it with green curry paste, the taste is more subtle so I increased the amount of green curry paste. It was also good but the red was better. I cannot wait to make this for my husband when he gets home from a business trip. Every Asian recipe I have tried here has been as good as or better than restaurants.

  239. Rated 5 out of 5

    Delicious. Just made this for my book club and can’t stop sampling it. There won’t be any left for them! I added a piece of lemongrass to sit in the soup while it simmered too and am adding shrimp instead of chicken when I reheat to serve up. Made noodles ahead of time and rinsed in cold water. Ready to go!

  240. Rated 5 out of 5

    Made this last night. Followed recipe as directed and it was GREAT!!! Looking forward to trying other recipes. Thank you!

  241. Rated 5 out of 5

    changed it up a little at the end. The broth seemed a little thin so I added another can of coconut milk. All the rest was simply reducing the red curry a little (wife hates heat) and added bruised lemon grass and kaffir lime leaves. a bit more flavor and certain a recipe worth adding to the box!

  242. Rated 5 out of 5

    Awesomeness!!!  I love the Red Curry Chicken
    Soup.  I enjoy prepping the ingredients,  with
    a glass of white wine.  I love the fragrance of
    the SOUP!!!  I personally could make it every
    week if my Husband would let me.
    It is DAMN DELICIOUS, no doubt!!!

  243. Rated 5 out of 5

    Delicious soup easy to follow recipe…I added lemongrass, to the broth, cause I love it and Sambal Ooelek for heat, but this proved to be very easy to make and our family loved it! Without the expense of going to a restaurant!

  244. So delish! I’ve made this 3 times. Love it.

  245. Rated 5 out of 5

    This is hands down the best soup I’ve ever made! Was thinking on skipping out on the lime juice and fish sauce since it was the only things I didn’t have on hand and I’m SO glad I DIDN’T. 11/10!

  246. Rated 4 out of 5

    This soup is fabulous!  Tonight was the third time I’ve made this and each time its been a little different.  Time #1, followed recipe exactly – the soup itself was amazing, however, we found the noodles “got in the way.”  
    Time #2, tried cooking the chicken ahead of time in the croxkpot, with the broth and coconut milk, intending to saute the peppers and onions and curry paste right before serving – guess what!  Coconut milk separates and gets weirdly “chunky” in the crockpot.  I used my immersion blender to incorporate it all back in and it was fine, but I wrote that experiment off and unsuccessful.  Tonight, I slowcooked a chciken breast in 3 c of broth and did everything else as stated in the recipe… just shredded the chicken and added it along with the broth it cooked in to the stockpot after cooking the peppers/onions and adding the coconut milk.  Worked perfectly!  Also, forwent the noodles and cooked a batch of jasmine rice to ladle the soup over… a good substitute if noodles arent on hand or unavailable.
    Thanks again for another keeper, Damn Delicious!  

  247. Rated 5 out of 5

    I made this tonight, easy ingredients and so easy to prep. I ate a huge bowl and my husband got seconds. Thanks for the great recipe!

  248. Rated 4 out of 5

    i just made it for dinner, it was good but too spicy for me. my husband loved it. i am vegetarian so i used vegetable broth and tofu, I cooked my tofu before. will do it again.

  249. Rated 5 out of 5

    Can I use angel hair pasta instead of rice noodles? If so, how many oz.? I luv cappellini! Are rice noodles lighter than pasta noodles? TY. Mike

  250. Rated 5 out of 5

    Omitted the chicken, doubled the noodles, added shiitake mushrooms, lite coconut milk, had no basil, vegan version. This broth was the bomb! Thank you!

  251. The best ever!! I even got my picky eater kid , and my 13yr. old, who only eats” panda “..#gross! To try it. ….
    She LOVED IT .

  252. Rated 5 out of 5

    This was so dang yummy! Even my teenagers loved it! My husband cannot get enough red curry. He had a very similar soup at a restaurant recently and it left me wanting more. I have always been intimidated to try making something that seems so exotic but it was really easy.
    I think I’ll try cutting the chicken into dinner pieces (like the restaurants do). I also want to try it with shrimp and play around with different veggies in it. Thanks so much for sharing this delicious recipe!

  253. Rated 5 out of 5

    Yum, so delicious! Thanks for this awesome recipe.

    Made it last night and followed the recipe as close as I could with available ingredients. Used Thai Kitchen green curry instead of red, and sadly didn’t have any limes so used a combo of apple cider vinegar and lemon juice in place (would definitely use lime next time, but this worked in a pinch). I also used the leftover meat from a roasted chicken I had a couple days prior, and made a good hearty stock from the carcass for the base of this soup.

    I have a question for the next time I make this (because I will make it again!) – I cooked the rice noodles separately and then added them because I was worried about the soup being starchy, but would rather avoid that step next time if not needed. Does it make the soup starchy to cook the noodles right in the broth?

  254. Yum! Just made this and decided to try a chicken, tofu and shrimp combo – it was great! Also, we only had bean threads (no rice noodles) but this substitution worked!
    Thanks so much for another super soup recipe for this winter!

  255. Can I use green curry paste?

  256. I just made this tonight, and it was SO good! I wasn’t expecting it to taste as good as takeout, but it really did. (Plus it made a huge pot, so I have leftovers to look forward to!) I’ve tried a lot of recipes from this site and this is one of my favourites.

  257. This was so delicious- my fiance and I both loved it!

    I mistakenly bought vermicelli noodles (made from mung beans) instead of rice noodles. I followed the package instructions and soaked the noodles in hot water for 5 minutes, drained and rinsed them, and then added them to the soup at the end. It turned out great!

  258. Do I use precooked rice noodles or uncooked?

  259. used spegetti squash instead of rice noodles. This was really yummy! Doubled the curry and accidently added extra brown sugar. Also added a little red chili paste for a tiny bit of heat.

  260. I love Thai food. I am particularly fond of curries. Will this recipe substitute green curry paste for the red without negative effects?

  261. Making this for dinner tonight! Cant wait to report back. Lately I’m all about Asian inspired dishes =)

  262. Yum, yum and double yum!!! Made this last night and it lived up to your website-damn delicious. I cruised your site a few days ago, saw the recipe and had all the ingredients; a good omen. I followed the recipe, tasted and seasoned along the way and only adjusted some of the quantities according to taste. Since I had Italian and Thai basil in the garden, used both. I served it with fresh lime wedges, Thai basil and Siracha. Perfection. It looked just like your picture (which by the way, kudos to your photographer). Can’t wait for seconds!
    Love your site. Gave your cookbook to my daughter last year for Christmas and she was delighted-she knew you. I’ve been cooking for 50 years and have hundreds of cookbooks but I an always looking for new things. Your site always delivers. Thanks for sharing your passion.

  263. This was by far the BEST recipe I have tried!! I did add 4 tbs of Red This Curry paste instead of 3, and I added 1 more can of coconut milk and 1 Lb of shrimp. Outstanding!!! Everyone wanted the recipe!!

  264. Does this reheat well? My family is in a soup club and this looks like an awesome recipe to make for everyone – however, we often cook one day and deliver the next, so it would need to be okay reheated. If so, would you cook through step 6, and then have families add in the fresh veggies/herbs/juice at the end of reheating? Thank you!

  265. This is a delicious recipe! I’ve made it at least 4 times for the family and it’s superb every time. I’m wondering if there is a way to make it more spicy? Sometimes, I’ve found it to be a little mild and would prefer some extra heat.

    Do you recommend adding another 1 tablespoon of the red curry paste? Or perhaps some red chilli powder? What else could I add to kick up the heat a little while still keeping the delicious flavours of the soup?

  266. So, I’ve made this three times (twice with chicken and once with shrimp) and it was fantastic (down to the last little cilantro leaf) each time. Except for the shrimp, I’ve always made it exactly as written—very unusual in my kitchen to not tinker around with a recipe–and it’s just a perfect, flavorful soup. Beautiful, too!

    Thanks for the great ideas and recipes!

  267. I am embarrassed to have to ask this question, but I am asking it anyway haha. For the rice noodles, would I be using 4 oz total or 8 oz? Yoy say 1/2 of a package, and I wasn’t sure if yoy meant half of an 8 oz package or if you meant that half a package would equal 8 oz. Again, my apologies for what appears to be a silly question … I looked through the comments but didn’t see anyone else ask it. Thank you! I hope to make within the next week!

  268. Does it make a difference if you put green curry and what type of curry do you suggest ” Thai” , because i find i cant eat all types because some are stronger then other’s

  269. Amazing recipe! I followed it precisely except for the addition of fish sauce. Turned out great! My family of four has requested this to be our regular Friday night dinner 🙂 Thank you, Chungah!

  270. I have never cooked with curry but I have curry powder. Do you know whether I would use more or less than the recipe stated? Cant wait to try this!

  271. Just made this and it turned out amazing!! Honestly so much better than a restaurant and so easy!! Thank you!!