Thai Red Curry Noodle Soup
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Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice!
It’s been about 6 weeks since our Thailand trip.
And yes, I needed a teeny tiny break from Thai food. But let’s be real. That only lasted like 0.2345 seconds.
So I’m back on the Thai food binge for the foreseeable future, starting with this noodle soup.
Now you know I love a red curry. But I love it even more with rice noodles.
It’s so cozy, it’s so comforting, and it’s so fragrant with all the cilantro, basil and lime juice. Although I always add a little bit of extra lime juice to my bowl for that extra zesty kick!
Thai Red Curry Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Do you think you could make this in a slow cooker over low?
Thanks!
This was so dang good! Flavor was absolutely delish even without the fish sauce (thought I had some) and I added red pepper flakes for spice. This is now going into the family meal rotation!
My 10th time (at least) making this, and probably my 2nd or 3rd review. I don’t always follow the recipe to a ‘T’, just based off what I have on hand, but it’s always a winner!! Tonight I couldn’t find any red curry paste so I mixed Thai Kitchen Red sweet chili sauce with curry powder, and it was a great substitute. Also added zucchini and broccoli to this pot. It’s soooo delish as is, but I also customizable to your tastes!
Vraiment très bon!!! N’hésiter pas, vos papilles vont adorées 🙂 🙂
Excellent, delicious! This was a very authentic recipe. I went to a Thai restaurant before and had this. The flavor development is incredible. Try the recipe you won’t be disappointed.
I’ve made this 7 or 8 times since finding your recipe 2 months ago.
It’s amazing – light, warm, spicy, tangy,
fresh – delightful! I usually make it with the pan juices after I’ve cooked chicken breasts for my teen athlete’s protein binges, and either addshrimp or just leave out the chicken for myself. I add fresh bean sprouts, colored peppers, carrots, cabbage, onions, ramps, whatever I have in the house to round it out. Now that my herbs have come in its so easy to just snip here and there and have what I need for it. I used some lemon balm, purple basil and parsley today to go with the cilantro – well see how it tastes! Thank you, thank you for introducing me to this simple, delicious, addictive elixir! Be well.
I make this all the time. I’ve even substituted the chicken stock for beef stock cause it’s all I had and the result is the same, this recipe is amazing!
Absolutely Devine
Easy and delicious. 12/10 would recommend. Obsessed with this dish! I could have seconds, thirds, fourths…. It’s THAT damn delicious.
This recipe is soooo good. I added spinach. Yummy!
What brand of curry paste is used in this recipe?
Wowza – loved it! Moving it into the regular rotation!
Wow, this was really sensational. i’m not one to post changes i’ve made to a recipe, but i always cook with the intention of having leftovers so i didn’t want to add the noodles directly to the soup. sooooo since i doubled it i reduced the chicken broth to 8 cups (rather than 12). for full disclosure i added some cayenne pepper toward the end because i like spice, and perhaps my red curry was not on the strong side.
this really was sensational. looking forward to trying other recipes on this site.
New favorite!
Made it for the family, beautiful. Loved it!!
Made this for dinner tonight! It’s really delicious, but was hoping for more spicy heat! We’re a spicy ️ food family
It’s ok though we all still enjoyed it a lot! Will just add some thai chili’s next time for added spice…
Does anyone know what can be substituted for coconut milk? (no dairy either) So many good receipes like this call fort but we can’t have it 🙁 Any ideas?
Unreal recipe
Family loved it and very quick and easy to make.
I haven’t made it yet as I just found the recipe, but it does look amazing. I have some questions to ask.
1. Can I use chicken thighs instead of breasts?
2. Can this be frozen?
3. Can seafood (shrimp, scallop, squid) be used, like what is used in a seafood Tom Yum soup?
This was very tasty. Thank you! Followed as is and used home make bone broth. 🙂
I’ve made this several times – it is a family favorite! I usually cut down the fish sauce & sometimes omit the basil if I don’t have any. Tonight I substituted chopped cauliflower for the chicken & used pad Thai noodles instead of the skinny rice noodles. My kids loved it and with the thicker noodles said it tasted even more like a cozy comfort food.
WOWZA! This was fantastic. Thank goodness that I only had about 1 TBSP of red curry paste left, as it was VERY spicy with just that. The flavours are fantastic. This is as good as take-out, if not better, as you can control the ingredients. I added in a few Kaffir Lime Leaves, as I had them in the freezer. Used “Better than Bouillon” paste for the stock. Will definitely make again, when the mood strikes.
I made this for my husband vegetarian style. So soy sauce instead of fish sauce, and vegetable broth. It was fantastic,
However without the chicken it’s missing a little something Next time I will add tofu and potataos. BUT MOST IMPORTANTLY there will be a next time! ♡♡♡
I made this last night exactly as written except to add some additional red curry paste to amp up the heat, it was spectacular, my whole family loved it.
One tip I would suggest is to have your table set and everyone ready to eat when you drop the vermicelli rice noodles, they cook in 3 minutes or less and could easily be overcooked if you’re distracted.
Made this for my sweetheart who was home with a cold. It was lovely and I’m adding it to my rotation.
Fantastic recipe! Needs no changes. We love it. My new go-to meal.
my sister in law made this for a family get together and i got the recipe from her- incredible both times! definitely a must try recipe. im not a huge fan of fish sauce and didnt want to buy it just for this, so i use soy sauce wich helps to add that umami brininess.
This recipe is legit!! It’s so so yummy. The only change I made is that instead of chicken, I seared scallops separately and added them to the soup at the end. Otherwise made it exactly like the recipe and it turned out perfectly. Wow, a keeper!
Soooo delicious! And soooo easy to prepare❤️
I made this for a friend get together and other than the heat I have been asked to make it again which I did with lessk curry and now I am addicted.
Turned out delicious! I don’t have cook recipes as written but this one I did!!! Everyone like it even our 1 year old. This is being added to our rotation
Easy to make and DELICIOUS! I’ll definitely be making this again. Next time I’ll try adding lemongrass and mushrooms.
Wonderful recipe. Added mushrooms
Absolutely loved loved loved this recipe. It was our first time eating curry. I have always avoided curry worried I would not like it, boy was I wrong. Will be making again!! It was Damn Delicious!!
The best!!! I used clear or glass noodles and added Shrimps!!! Just Excellent!!! Wish I could up load a picture!!!
Made as written. Absolutely delicious! Making it again this weekend and will add a little chili paste for a touch of spicy.
Thai Red Curry Noodle Soup. What a great soup. I followed the recipe, it comes out perfect!! You must make the soup. Easy to make. I make this every few months, flavorful!
Delicious in it self but i wanted to experiment so i added little kale,lemongrass and chili garlic sauce just to kick it ip abit. To die for!
damn delicious indeed! A winner with my family of six. I’ve made it 4 or five times already. Only thing I do different is on the chicken. I just throw it back in at the very end for a minute or two. I felt like ten more minutes (the first time I cooked it) made it a bit dry.
Hiya! I accidentally made it a bit too spicy. Is there a way to tone it down? Should I add more coconut milk?
the best soup I have ever tasted
This is such a great recipe! I’ve been a bit addicted to it lately, and have been trying different variations of it. This time, instead of chicken, I fried up some pressed and cubed tofu to add for the protein and ended up adding sliced mushrooms in with the red onion to cook and wilted some baby spinach into the broth with the noodles at the end for more veggies. No matter what little tweaks I make, it’s always amazing.
I can’t give this enough stars – insanely good! Just the right amount of heat and the flavors meld together so well. I will definitely be making this again and again. Outstanding!
Love the flavours but quite spicy hot for me. I had to add sour cream and more fresh lime juice to cut the heat down
I’ll make again and decrease the curry paste to 2 TBSP and add 1TBSP of Thai curry which has a sweetness to it
My lips are still on fire but really a great soup full of flavour
This soup I made this afternoon. Very easy to make and oh so “Damn Delicious”
I did not have cilantro so I threw in a bunch of parsley and dill. I look forward to making this again and again. I will probably try making this soup again using shrimp. Thanks for such a great recipe. Oh so good!!
Excellent recipe! I’ve made this twice in the last few weeks and no leftovers! Thanks for sharing!
I agree with all the comments. It was really good. Next time instead of adding the noodles to the broth, I will separate the noodles in serving bowls and add the broth. My noodles tasted a little starchy and mushy but it was still yummy.
Outstanding! I added califlower and introduced my non-spicy eating friends to it and they loved. We eat it regularly at the the home and it is so good. The recipe lives up to the website name.
Thank you for the recipe.
Any suggestions from anyone of what could be used in place of fish sauce?
Yes, There is vegan fish sauce you can buy!
Gosh, this soup looks so good! I’m going to give it a try but I was wondering if anyone has any ideas on what type of noodles, if any, could be substituted for the rice noodles. I’m specifically looking for something that is pretty low carb. Thank you all in advance. Chungah, your recipies are fabulous and I look forward to your emails and trying new things.
I cannot express how Damn Delicious this soup is!! It might be even better the next day. I added sliced mushrooms with the chicken.
Wow. I made this for dinner for my 8 year old and myself. I was expecting it to be good. But it was literally “d a m n Delicious!!!” I switched up a few things due to not having EVERYTHING on the ingredients list b/c it’s too expensive or impossible to find rn. So, I used paneer instead of chicken, vegetable stock, 1/16 cup of dried basil, and spinach. It was too good. My 8yo had 2nds and almost went back for 3rds until they realized dad had made brownies and they wanted one. It was a labor of love for sure with all the dicing and grating. I kept the spinach separate from the main soup pot and only added it to the hot bowls. It wilted perfectly without needing to be cooked. This wasn’t spicy at all, but it had that amazing flavor that would make one think it will be spicy from smelling it. We LOVED this and will be making it again soon. Thanks!
Loved this recipe!
This is the best soup ever!!! We had it 2 nights in a row, the second night I served it with naan bread to soak in the broth. I still had leftovers so I froze it and interested to see how it tastes after that.
This soup is delicious. It’s got a lot of flavor and tastes just like a curry. It’s also a fast soup to make. Don’t make it for date night. There is no attractive way to eat the noodles and soup together, but it is worth it .
This was the best noodle soup I have ever had!! I did add a shiitake mushrooms, pak choi and used prawns instead of chicken as my daughter is pescatarian but it was still super delicious. Thank you so much for sharing this recipe!
We’ve been making this soup since 2018 when we discovered it. It’s the BEST soup EVER!!
We use 3 breasts of chicken for it. We also use 2 onions instead of 1. We use a full bunch of green onions instead of 3. It is heaven for sure!
Wondering if anyone knows the calorie content per serving or the macros. It would be pretty difficult to figure out.
It’s about 345 calories per serving (if you get 6 servings out of the recipe). The macros are as follows:
20g fat
16g carbs
24g protein
I’ve made this recipe more times than I can count. Its perfect every single time. I do use a whole jar of Thai Kitchen curry paste and I add mushrooms. The taste of the soup broth is just incredible. Thank you for such a wonderful recipe!
My favorite recipe in the whole world.
Make it all the time and serve it with Pot stickers and soup dumplings with spicy crisp.
I love this recipe! I usually add even more curry paste. The chicken tends to get a bit overdone, so I usually add it much later in the process. Planning to try shrimp next time.
This soup is outstanding, so much flavor! I did not add the noodles, I kept them on the side with a tiny bit of the broth to keep them front sticking and then added each time we served to avoid them from soaking up all of the broth in storage. So delicious, thank you!
I have used so many recipes off of Pinterest and this is hands down one of my favorites!!!! ABSOLUTELY delicious!!! Loved it so much I made it twice this week!!
Very good, easy to make, filling, and lots of veggies!
Has anyone figured out the macros for this recipe? I’m new to tracking but I don’t know how to figure them out
It’s about 345 calories per serving (if you get 6 servings out of the recipe). The macros are as follows:
20g fat
16g carbs
24g protein
It really is as good as it looks , very very flavorful with different layers of flavor . I used 2 TBS red curry sauce for mild but still a little spicy flavor . I have made it twice . The only thing is that the noodle amount is too much . I cut it in half the second time and it was good for the day we ate it but the leftovers the next day was plain noodles as the liquid got absorbed. Next time I will put 1/2 the soup aside and only add 1/4 noodles to the remaining 1/2 and freeze the other 1/2 and then add the noodles when reheating it . 1/2 the recipe was enough for 3 of us .
Oh my word, I love this recipe so much. I’ve made it four times in the past year! So good.
Thank you!
I LOVE THIS SOUP. My edits: I do low sodium veggie broth and bake chicken tenderloins in the over with olive oil and sea salt (350 for 20 mins) to add with toppings instead of boiling it. Since not everyone here eats chicken.
So. Good.
Wow, this soup was amazing..my family loved it. It’s summer here in Australia and normally do not make soup until winter but so glad I made it
The chicken was overcooked after being boiled for so long. Maybe I cut the pieces too small or let it boil too long? The base was great though. I ate it the next day and removed the chicken and added some shrimp and it was much better.
So, so good! I’ve made this twice now. The second time I used ground chicken and added a little crushed red chilies. Really one of my favorite recipes I’ve ever tried!
Made it twice now and making it again tomorrow! My whole family loves it!!!!
My family LOVED this soup!!
So delish! I had to add a little more coconut milk and red Thai paste and brown sugar. It just wasn’t giving. I also added mushrooms, cashews, shrimp, and fresh bean sprouts. Absolutely delish! Definitely making this super easy dish again.
This is so delicious. I made it vegan for my daughter (veggie broth and tofu) and just added in the chicken (for me) and tofu at the end. It was sooo delicious. Reducing the soup to make it thicker added so much flavor and texture. Really great recipe.
This was delicious will make again!
I am curious if you think that I could make this with almond milk instead of coconut milk? I have an intolerance to coconut and end up with a stomach ache when I eat much with coconut milk (even though I love the flavor of soups with it). Thank you for your thoughts!
I made this as close to recipe as I ever do with anything. (Slightly more garlic, substituted parsley for the cilantro, and added some baby bok choy to make it more of a meal.) I’m very pleased with how it turned out and will definitely be adding it to my repertoire of soup recipes. I really want to get my hands on some Thai basil to make it with that. I think it would be even better than the more readily available sweet basil I had to use.
When did you add in the bok choy? I’m making this tonight and I want to add shittake mushrooms and bok choy but I’m not sure when to add them.
LOVED this recipe – it is solid! The ratio of ingredients was perfect, and I made only a few changes, merely out of personal preference. I added lemongrass…and sriracha because I like heat. I didn’t have vermicelli noodles, so I blanched smaller, flat rice noodles (not pad thai-sized), mixed in some neutral oil to keep them from clumping, put them in the bottom of the bowl before ladling the soup over, and the final result was perfection. Thanks so much – this one is definitely a keeper, as are many of your recipes!
This recipe took care of my Thai craving and is an absolute favorite of my husbands! Nice and light yet so yummy and savory! MAKE THIS DISH!
This is absolutely the best and is my only go to for this soup. Other recipes pale in comparison.
Could you post the brand of noodles and curry that you use? Looks amazing but would love to get the exact ones you have shown 8in the picture! Sorry if i missed them somewhere.
Thank you!
I make this so often I have this page bookmarked! So yummy
Wow !!!! Mouth watering recipe!! All my guest were blown away . Thank you !!
Loved this soup. It would probably work with fish, since the broth isn’t overpowering.
Making this again tonight with shrimp instead of chicken. We are trying to eat low carb so plan to bulk it up with cauliflower and carrots and toss in some bean sprouts and skip the noodles. Not as good without them but the broth is so good, I think we will still love it!
Super flavorful, crowd pleaser!
This soup is absolutely delicious! So, so good! Have made it several times now, and it’s just so flavorful and so easy! Okie
This soup is amazing – third time making it for the season – this time I’m using some leftover smoked turkey instead of chicken. So simple, so tasty!!!
This is a delicious meal any time of year. I’ve made it at least five times and my entire family loves it.
I just made a double batch of this recipe, it is amazing! Terrific job on the recipe. I substituted turkey for chicken but otherwise followed perfectly, which is rare for me.
A new family favorite!!!!! Thank you❤️
Amazing!!!
Great recipe! The Asian store was out of basil but it still tastes good without it. I did add beansprouts though and I feel that really adds a nice crunch, just add them before serving. I will definitely make it again!
Oh my goodness…this is the best soup I have ever eaten! Wonderful flavors, made this exactly as recipe was written…wouldn’t change a thing! YUM!
I am wanting to try this recipe and wanting to confirm the info! For the chicken do you cook it completely in the pan or do you only sear the chicken and then boil it for the rest of the recipe.
Thanks!
Incredible!! Absolutely love it. I used less broth and more noodles and it was perfect.
This was fabulous–made it exactly as written and wouldn’t change a thing! Whole family loved.
So delicious! We made a pile of substitutions and changes, but I’ll give full credit to this recipe for inspiration! I didn’t cut the pepper or onion very small, so I decided to use my immersion blender so eliminate the chunks. We didn’t add chicken because we were eating it as a side to some pork chops, and we subbed panang curry paste because we were out of red. Yum yum!
This was a good recipe as written but I did make changes both out of necessity and because I felt it needed something. I live on an island in Alaska so this time of year it’s hard to find certain things. I used ground ginger and dried basil, left out cilantro because I don’t like the taste. I added a 4 oz jar of red curry paste and extra brown sugar salt and ginger at the end. I felt as though it was missing something so I added a few spoonfuls of chili garlic paste. I threw in 2 cans of shiitake mushrooms for extra veggies. Definitely adding this to the rotation.
Is there nutritional info for this dish. It’s seriously the best!
This is amazing, best soup EVER!
We love this recipe! We have substituted the chicken for broccoli and doubled the noodles to make it into a pasta dish!
Wow! Love it! used Thai Red Curry which is HOT and this was GREAT!
So delicious as is! I always add more garlic, shallots, basil, green onion, and ginger for a little more flavor!
easy to make and damn delicious as advertised. I added bok choy for extra veggies will definitely make it again
Excellent..this is going to be a favorite. Thank you for sharing..
This was great and super easy to make. I chose to make the noodles separately, put them in individual bowls and pour the soup over. (I didn’t want the noodles to be soggy in the leftovers tomorrow.) Worked like a charm. Next time, I may try to cook chicken breasts in the broth, remove them when done and shred them.
Great points!!! Thanks!!!
Superb – and can be shortcut by using leftover rotisserie chicken.
Fantastic outcome for a cook with little skills.
This soup has depth and layers of flavor! Simply delicious!
Was delicious Thank you for your recipe – will definitely be making this soup throughout the winter months!
I made this soup yesterday and OMG, it is soooo delicious.
Absolutely love this soup. Any thoughts on making it in an InstantPot? I have no stovetop currently.
My hubs and I made this tonight. I added shredded carrots Thai basil jalapeños radish and cabbage. The broth is delicious! Will make this again for sure
I did everything DI did and it tasted delicious, it did need a tad bit more flavor it was a little flat and I added some chili garlic sauce, perfect
What brand red curry paste would you recommend? And is the low sodium chicken broth a must to keep it from being overly salty?
I specifically came here to check to see if you had a recipe for this soup, and you did not disappoint! However, I did not know about your cookbook so a BIG congratulations on that accomplishment. All the recipes I’ve tried from here have been great so I’m sure I’ll be looking for it. Well done!
Wow! Two books! Where have I been? Well done again! LoL
Super delicious just the right heat! Loved it
YUMMMM!! Don’t walk-RUN on this recipe!!
I used shrimp instead of chicken and just added it at the end to not overcook.
I also added 2 whole serrano peppers-diced, and red pepper flakes.
As an added garnish I cut up fresh jalapenos (can you tell I love spicy).
This was so good and so easy to make. Adding it to my soup rotation!!
Delicious and easy to make. Im amazes by all the flavors that came together to create am amazing dish. Thank you soo much !!!!
Love the taste of this yummy Thai Red Curry Noodle soup. Not quite as spicy as the one I get from a different site, but just as tasty. Will make this again.
I made this tonight and absolutely loved this recipe! We added sautéed mushrooms to the soup as well and I would recommend that if you love mushrooms. I like a lot of vegetables in my food so I thought the mushrooms were a good addition. We also used tofu instead of chicken and it was awesome! Really great recipe. I’ll be keeping it in my back pocket for a meal I know will always satisfy!
Hi. What type of tofu. I don’t use it a lot but want to make this vegetarian for a friend.
I used shrimp and followed the given recipe. It was simply delicious . Thank you
Made it tonight and it was amazing.
Yummy
I just wanted to say thank you sooooo much for this recipe! I find it very easy and quick to make and the flavours are bountiful! After many times of making it I now have learned to make a huge batch, I cook noodles or rice on the side and keep everything in the fridge ready to assemble. Delicious and healthy lunch/dinner ready! I will eat it meal after meal and don’t get sick of it. I only ever made it with fish and I’ll throw in extra/other veg but everything else I kept the same and it is BEAUTIFUL! Thank you!
This was damn delicious! Made as written.
Thanks for a great recipe!
This is a great base recipe! I made it as written the first time and decided to tweak it a bit and with some minor changes, this soup is amazing! I prepare the broth as directed but I added kaffir like leaves and lemongrass. I cooked the vegetables individually and removed them with a spider strainer as the veggies I chose all have different cook times. I thinly sliced my chicken breast about a 1/4 inch thick and brined it while the broth cooked. I poached the chicken in the broth and removed it as well. To eat, I assembled the bowls with noodles on the bottom, veggies in the middle and meat and garnish on top. I then ladled the piping hot broth over the bowl to bring everything back up to temp. I’ll be making this allllllllllll the time now.
Once you get started, the process goes really fast and by keeping the ingredients separated, you can easily make this a couple days ahead and simply make the noodles the day you want to eat.
First I am a little baffled by all the 5 star reviews. I decided to use less chicken stock based on my cooking experiences. I used 4 cups and it was still really bland. 6 cups is overkill. Could have used 2 and it would have been much more flavorful. That being said, with the 4 cups of broth I still needed to add much more fish sauce and lime to get the flavor profile I was looking for. Probably won’t make it again.
A lot of that depends on your brand of curry paste, too. Ran out of the good stuff and had to use pathetic Thai Kitchen brand. It’s so bland, my curry soup turned out bland no matter how much I added.
We made this last night for the first time and it was so delicious! The only thing I did different was use brown rice ramen since we had a big bulk pack from Costco already. It was seriously amazing!!! For anyone wondering about spice, I’m not a huge spice person and felt that it was the perfect amount of heat! There was a perfect kick that made it really flavorful, but it wasn’t painful at all haha! Highly recommend to anyone!
Absolutely delicious. Has anyone tried to freeze this?
Excellent! Used tofu in place of chicken. Leftover broth went over rice. Yum!
Yum.
SO good! I realized I had no ginger, but with all the other flavors, I didn’t miss it.
DON’T skip the lime juice, basil and cilantro!
Delicious!!
Okay YUM! Needed a new fun recipe and after reading the reviews headed straight to the store. This was phenomenal! My husband and I couldn’t stop eating it. I couldn’t find fish sauce so substituted soy sauce and it was great! Thanks so much for sharing this recipe. It’s added to our rotation. Go get the ingredients now! You won’t regret it!
Thank you for this recipe. It’s very easy to make. I have only used fish with this recipe and kept everything else the same and I absolutely love it!
Very flavorful, had to add fish sauce to individual bowls due to allergy. Will make again
This came out AMAZING! thank you so much. The flavor, the colours, the spice ( extra black pepper for me lol!). SO SO GOOD, highly recommend 🙂
This was really good. I followed the recipe as written. The only thing I added was a little sriracha to my bowl of soup for a little heat. Delicious!
I have made it for the 2nd time 8 days later. I love this meal so much I want to share it with my neighbors, I made a double batch to share with them. A few tweeks that I have done, I sauteed my chicken and vegetables using coconut oil, I added a 7th cup of chicken broth, and added fresh diced jalapeno, and red pepper flakes to this dish. I like a little more kick. This meal is my favorite dish I have made in a long time. Thank you for sharing.
I want to make this for my family, but just checking the spice level. My husband and I love spice- but my kids are huge fans if it’s too spicy!
Just made this! I don’t think it’s too spicey ! It’s delicious; you can always add less of the paste.
WOW! This dish was so tasty. Seriously. So many levels of flavors and well balanced. I stuck to the recipe this time, but may add more curry next time. (There will be a next time) I may also add a few more veggies. This is incredible and I can’t wait to make it for my husband to try!
Wow! I am literally taking my first spoonful of this amazing soup! Quick, easy and yummy. I used thai basil because I already had some in my kitchen, I don’t use cilantro (sadly since I have had covid it tastes like garbage) and I garnished my meal with fresh mini diced jalapeno. This meal is incredible, I am excited to eat this for the next few days.
Love this recipe! I double the curry paste and sometimes use Panang curry paste too, but I find myself making this every other week now. Love it!
This was fantastic. I did use more red curry sauce and used a bit of garlic to fry up the chicken.
I have made this 4 times and we LOVE It!!! It is crazy flavorful, better than our favorite Thai restaurant dishes. I just add a pinch of red pepper flakes to add some more heat. Otherwise perfect!!!!
FANTASTIC! Extremely flavorful and healthy! Definitely a new family favorite!
Can I substitute coconut milk for almond milk? Will it work do you think?
I love this recipe – I’ve made it a bunch of times and have tweaked it slightly to add spice and a little more depth. I use the entire jar of red curry sauce and I grate and use ginger until I can’t grate anymore. I also add roasted red chili paste, and I swap the steps where you cook the aromatics and the onions and bell peppers so the aromatics cook with the oil from the chicken.
Thank you for this recipe – it’s awesome and a crowd pleaser!!
Such an amazing recipe, I love making it for my weekly lunches! Super easy way to get that thai curry taste when you’re craving it haha!
One thing I recommend is, if you’re making a large quantity to put in the fridge: the liquid will get soaked up a lot by the noodles so when you heat it up on the stove, add a bit of water and salt. That will give you more liquid without watering down the taste too much.
What can I sub for fish sauce?
Was very delicious. Will cook noodles separately next time as it made the broth too thick. Also kids prefer without.
Excellent! This will definitely be added to our dinner rotation.
Satisfies all your Thai cravings. Already sent it to a friend to make
Looks really delish, but it’s kind of hard to get a hold of Thai basil here. If I do, can I freeze the leaves?
You can freeze Thai basil
I’ve made this soup many times. The flavors are absolutely A.MA.ZING!!! My husband says that this is his very favorite soup. Thanks for such a great recipe.
Made it vegetarian/vegan by substituting veggie broth and soy chicken. A+, everyone enjoyed it (even the meat eaters in the house). Will make again. Thanks!
Loved it, if you have any cravings this would be the number 1 soup that will tick boxes in terms of satisfying your taste Buds, zestyness , spiceness ✔️ overall comfort food . My husband loved it. And it’s healthy. Perfect for winter or rainy weather. I am sure you could add red chillies if you wanted to.
What red curry did you use? And where did you buy?
All I can say is Yummy!
I’m not really one to leave reviews but I just needed to say this soup is by far my new favorite dish! I made it for my bf and I, and he loved it. It’s a super easy recipe to follow, packed with flavor and it’s very versatile. I made mine with beef and beef broth because that was what I had on hand. Love love love. Thank you for the recipe!
I made this not as a soup but as an entrée. I work as a cook at our local American Legion post and made this my special. I reduced the amount of chicken broth and added enough liquid to make it saucy. It was a hit. Sold out! Thank you for this recipe.
I made this recipe last night. My husband and I loved it. He had 2 bowls. I will make it again for sure.
Made this tonight for dinner. Was very good and easy. I improvised the dish and added Bella mushrooms with bean sprouts for garnish. Definitely a hit with my wife and I.
Loved this soup! I used shrimp instead of chicken, 1/2 a kaffir lime leaf, and added a bit of mint and some thin slices of hot peppers as well. Turned out amazing! My favourite soup!
This soup was AMAZING! Already sent it to two friends telling them they have to make it. Used lite coconut milk but otherwise followed exactly. So so damn good!
I just made this tonight and it was amazing! We have a house full of teenagers so I did 1.5 of the recipe. Everyone loved it and wanted seconds. I followed the recipe exactly except omitted the sugar because two people in the house gave up sugar for Lent, lol. I also used rotisserie chicken breast from Costco, and next time I’ll add that closer to the end because it got a little dry. Thank you for this delicious recipe! It’s going in the rotation for sure!
I absolutely loved this soup; I did add more noodles. Great recipe.
I absolutely love this recipe. It’s my go to when I want Thai. I follow it to the T except I use shrimp instead of chicken. I have served this to guests many times and they always rave about it!
Husband was in the mood for red curry. I added a teaspoon of salt to the pot and some Sriracha to each bowl. Used dark chicken instead of white. Husband and I loved it!
Delicious
My wife and I absolutely love this soup. It has become our go to soup when we’re feeling down or blah. Works better than any chicken noodle soup I’ve ever had. This gets made almost every single week in our house. There is just something about this soup that just, warms your soul.
Delicious and easy to add a variety of vegetable – mushrooms, tomatoes, zucchini, celery – whatever you have. I have made with chicken and tofu, and both were fabulous.
Damn delicious indeed! Made this last night as a huge storm was rolling in and it was just what we needed to warm up! So satisfying! Can’t wait to make it again. Thank you for sharing!
So Delicious !! simple ingredients and easy to make !
Really so Damn Delicious! Not too Spicey But soo flavorful!! Thank you! Followed recipe exactly and added carrots and Baby corn Bc/ I had them : ).
This is DELISH. Followed the recipe exactly, but used stir fry rice noodles instead of the vermicelli because that’s what we prefer. Will be making again!
Excellent recipe! Used about 1 lb of fresh ramen noodles that our grocery store sells in the refrigerator section and it was the perfect ratio. Will definitely be making again, thanks so much!
Love this recipe! Made the following changes/additions:
-I like thick soups so instead of olive oil I used 4 tbsp of butter. Cook veggies then added 1/4 cup of flour to make a roux. Cook for a few then added liquids
-used 2 cans coconut milk instead of one (we LOVE coconut everything in my house!)
-used 1.5 large onions and two large red peppers (we also love vegetables)
-7 tablespoons of red curry
-6 tsp brown sugar
-added 2- 3 tablespoons red chili paste to give it some heat
-we don’t do fish so I left the fish sauce out
-added about a tablespoon of garlic powder
-added 1 tsp onion powder
-added two chicken bouillon cubes and left out the salt completely
-poured over a hot bed of rice with all the listed garnishes.
WOW!! Sooo good!!!
Spicy!!! Not sure if there are different red curry pastes but apparently by the recipe, this is too spicy for me and my kids. Adding more coconut milk to see if that helps. But would have been helpful to know not to add so much if we need mild spice!
This was so delish! Read directions wrong and added full box of noodles so it was more of a noodle dish than a soup but still great! Added only 4 cups broths, extra curry paste, serrano pepper, double ginger and some chili crunch oil- we like it with some heat! Had a bunch of extra fresh herbs to add add while eating and lots of lime! Used unsweetened light coconut milk and turned out good if wanting it to be lighter than full fat. Will definitely be making again and cant wait to try new additions each time!
This sounds amazing! Just wondering a. If I can use something other than coconut / does it taste like coconut? I’m not a huge fan of coconut 🙁
No- it does not taste like coconut! No one in my family likes coconut (besides me) and they love curries with coconut milk.
This was a hit in my house! I doubled the amount of coconut milk, substituted tofu for the chicken, and added turmeric, curry powder, onion powder, garlic powder, and garam masala to taste. Sadly, I had to omit the green onion and basil because the store didn’t have them in stock.
Mine was not very liquidy, most of the broth was soaked up by the noodles. It had good flavor though! I did add a little chili paste to give it a kick. Next time I will add more chicken broth.
My family really enjoyed this recipe. We added 12 Oz of edamame for more protein and fiber. Delicious!
This was a very good flavorful soup! Next time I will add some more veggies like mushrooms or sprouts.
Delicious! Comes together quickly for a fast dinner. Since I don’t eat chicken, I left it out and added some sliced shiitake mushrooms and diced carrots. This is a soup that you can really customize to your liking. Definitely will make again, maybe with tofu next time.
Can the soup itself be frozen? Without the noodles obviously
It actually freezes super well! I was shocked when I heated it back up, I kept the rice noodles in it and the noodles did not get mushy or fall apart at all. I make this all the time and always freeze the left overs with no problems!
Same question as above… has anyone tried freezing this soup?
Delicious! Made this tonight and it did not disappoint!
I loved this! Making it for the first time was interesting lol but it came out so delicious. I didn’t add cilantro because I’m not a fan and I didn’t have fish sauce (only oyster) but it still was a hit! I also added bok choy.
I also used plant based cellophane noodles.
This was delicious. I added mushrooms and bean sprouts. Next time will add thin slices of jalapeno
Awesome recipe, top restaurant quality prepared exactly as presented in recipe. Full of favor and easy to make. Be sure to use Thai sweet Basil for authentic Thai favor. And only 1/2 of the 8oz package of noodles. Thanks!
This was so easy and so so so yummy. In fact, it was *damn delicous*!!
I make this soup all the time. I absolutely love it! I even make it without the red curry paste when I run out (just add thinly sliced jalapeño for added spice). I also like it extra tart so in addition to extra line juice, I also use lime zest.
To.Die.For!
Absolutely perfect recipe. Added some peanuts to make it more khou-suey like. Too too good.
Excellent
Delish! Thank you!
So easy and yummy! (:
Thank you, this is super simple and delicious.
I’ve made this 10 times already and LOVE it. Over time, I’ve made some changes to experiment – always add mushrooms now; sometimes use shrimp rather than chicken and trying tofu tonight. Such an incredible soup as-is with room to be creative too. And, it’s so easy! Couldn’t recommend more!
Very good. I misunderstood the 1/2 (8oz) package of noodles and put 8oz of noodles in. Still good, made it more of a noodle bowl rather than a soup.
The whole family liked it and I will make it again. Properly next time. Lol
Thank you
Lol, I did the same exact thing- had to eat it with a fork, but still delicious!
I am still baffled.. my pack of noodles is 16oz.. so are we only using 4oz???
I made the red curry soup last night. It was the tastiest soup I have ever made. It smelled heavenly, looked absolutely beautiful and delicious as well! I am going to make it tonight as well because it is addictive and it’s raining in Southern California anyway.
I’ve never wrote a review for a recipe before but I was so amazed that I could make such a delicious soup that I decided to write about it.
Delicious! Made a few changes. I used shrimp instead of chicken, brown rice and millet ramen noodles and yellow curry paste instead of red curry paste since I can’t eat spicy food. Everyone loved it. I’ll definitely be making this on a regular basis.
Absolutely wonderful!
Perfectto amazing
I have always been afraid to attempt Thai food but wow! This was all easy and delicious!
I made this with NO expectations & I was so happy that I made this recipe! It was so tasty & full of flavor. Scrum diddly Delicious! I had been craving Thai food & this ticked all the boxes. “Thank you for this yummy dinner!” That’s what my family said
Was so delicious! One of my favourites so far
So delicious! My family and I devoured it including the kids! Don’t hesitate just make it! I followed the recipe exact. Thank you for sharing!
So delicious! I cooked the rice noodles separately since my husband was going to be home late — prevents them from soaking up too much liquid and getting mushy. I also used chicken bone broth instead of regular. I used chicken thighs since they do not dry out when cooking for a long time. I added a little more sugar and it was delicious!
This is so gooooooood.. I could drink liters of this soup on it’s own. I try to adjust the amount of fish sauce, sugar and lime to my preference and it cuts through the oiliness of the curry paste perfectly. It’s not too spicy, not too creamy, just.. mmmmmm..
For an extra veggie crunch, I add bean sprouts at the end with the cilantro and spring oninon. And I do think the chicken get’s a little dry after both pan frying and boiling, but I’ll take it! I love this recipe!
Oh my GOSH! This was so delicious and super easy to prepare! I will definitely be making this again. I made two small changes. I cooked rice on the side and reduced the stock by 1/2. I knew we’d have leftovers and I didn’t want mushy rice the next day. Also, I used 1/4 tsp ginger spice instead of fresh ginger because that is what I had on hand.
Yummy! Everyone loved it! Used tofu instead of chicken and only half a can of green coconut milk (green coconut had less saturated fat) and 1 sliced yam, to help thicken it up, since I only used a half can of coconut milk. I agree with the comment to add in only the amount of noodles you plan to eat to prevent the broth from being soaked up and the noodles from getting soft.
Absolutely delectable! I had access to Lotus Foods millet & brown rice ramen noodles that are more satisfying to me than dollar/big box store top ramen with the seasoning packets that you toss into the trash just to get the noodles. Thinking I’ll try shrimp next time.
Thanks Chungah. Super ecstatic that I have a thai food recipe in my rotation. I was overwhelmed with all the ingredients at first, but after making this recipe once, I realize that it was not too hard. I also felt super satisfied & nourished after eating it. It’s recipes like this that save me from eating junk food. I made one change that worked out awesome. I used 50% of the chicken & replaced it with sliced cremini mushrooms which I added at the same time I put in the noodles.
I have been wanting to make this soup for a long time. Several years ago there was a restaurant in the city called Big City Soup this soup was one of their specialties. I would crave this and didn’t know how to duplicate. I finally made it tonight.
It was pretty simple and quick! It was everything I thought it would be and so delicious too! Don’t know why I waited so long. I have a feeling I’ll be making it a lot more.
Thank you for sharing your love of food and cooking
I don’t usually leave reviews but felt its time I did! I have been making this soup for about a year now. And this is one of the best recipes I make. Our family loves it! I have to use a whole jar of Thai Kitchen curry paste though. I also cut the chicken broth to 4 cups. But everything else is to the letter and SO good! This will be cooked in my home for years to come. We are a family that loves Thai food. Thank you for this recipe!
I don’t normally write reviews, however this recipe is a winner. For once my whole family could eat the same meal at the table. It was absolutely FANTASTIC! Here are my minor modifications:
1. I only used 4 cups of chicken broth per other reviews
2. I didn’t have fish sauce so I didn’t use any.
3. Didn’t have basil leaves, so used 1/2 tsp of dried basil instead of fresh leaves.
4. I added an extra 1/2 tablespoon of red curry paste.
It was absolutely delicious! We are making this recipe again for sure. Thank you for sharing this recipe.
Yes, I made the almost identical mods…..tasty recipe.
Very easy-to-follow recipe and yummy! We will be making it again and personalizing it more next time. I like that you can add and remove ingredients easily in this recipe.
I really enjoyed this. It was super easy to make and very delicious. I think you could substitute other proteins or curry flavors (I’m going to try Masamun since I love it) very easily. Other veg that hold up well in soup would be nice too, cauliflower bok choy or maybe green beans.
My recommendation would be that if you know you’re going to have leftovers, just put in as many noodles as you’re going to eat right now. Otherwise the rice noodles suck up all the broth.
A little on the bland side for us – we prefer some of your other red curry recipes that are made with stock rather than broth – I think that’s the difference here. Still, tasty for those in my extended family that can’t take ethnic flavors so much!
Good recipe.. I’m a vegetarian so substituted Chicken with Tofu. Also added some cubed potatoes to the vegetable stock. Did not have peppers so an jalapeño.. skipped the fish sauce. Had some red curry paste that came in handy.. no Thai basil. But ginger cilantro And the palm sugar didn’t come thru. wifey and kids enjoyed the result.. Thank you! next time will try with more accurate ingredients and proportions..
This truly is an amazing recipe. The flavors so elegantly combining together to create such a tasteful soup with the right amount of heat.