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
Equipment
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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Been hooked on this recipe since the first time I made it. Added some red pepper flakes for a bit of heat but totally not necessary. Makes a large portion as well so there are lots of leftovers for those cold days where you need a bowl of comfort food.
This is now in our regular rotation! So so good! I sometimes add extra veg and or do it without meat depending on what I have available.
One of the best soups/dinners I’ve ever made. Outstanding. Thank you
Is there anything that can be used instead of coconut milk? I want to try but I am allergic to coconut.
I wonder if you could try regular whipping cream just for the experience of trying it ..?
Great substitutes for coconut milk include Greek yogurt, heavy cream, sour cream, cashew cream, milk, powdered milk, soy milk, almond milk, or some of the following substitutes.
Absolutely delicious and fresh and comforting!
Very good. I also added 2 tsp of garlic chili paste and shitaki mushrooms. Added a little shredded cabbage to each bowl for for some crunch.
Best Thai soup ever, so good it’s fabulous. Try it you’ll be hooked.
This is an incredible recipe! As a thai food lover, this is absolutely full of flavor and is a great mix of pho and curry! I add an extra can of coconut milk so it’s slightly thicker and have even tried it with salmon and tofu and it is delicious with both. 5 STARS!!
This was unreal. I did not expect it to have the level of flavour that it did! Just finished writing out the recipe into my hardcopy recipe book, only my favourites go there, the rest only get internet tabs. 🙂 I added carrots, mushrooms and zucchini and left out the chicken for a vegan soup. Thanks so much for the recipe!
So delicious and perfectly balanced. I used shrimp instead of chicken (what was on hand). Don’t be afraid of the red chili paste. At first I thought 1 Tblsp. would be enough but after tasting, I added the 2nd Tblsp. and it was just right. Will keep this one for future. Other than the usual pre-chopping, very quick to put together.
I’ve made this multiple times since I found the recipe and can’t emphasize how flipping good it is.
If I can find Thai basil, I prefer that, but standard sweet basil is delicious too. I’ve shared the link with friends and everyone loves it.
We loved this recipe! My husband and Indian son-in-law raved about it! So many flavors and textures and every bite is a new delight. I had a bottle of Thai red curry paste for a long time in the pantry and never got around to using it. I am so glad I saw this recipe and decided to go for it! This is going into our regular rotation. My husband even suggested it is something we could have when company comes over. Thanks for getting me out of my culinary rut! 😉
Delicious. And easy. We’ll for sure be making this again!!
By far one of the best things I have ever made! Incredible flavors and this is better than restaurant taste!
One of my favorite soups! I always double the recipe so we can have it a few days. Perfect the way it is written!
Subbed tofu for chicken, and the soup was incredible! Don’t be afraid to use a lot of liquid, because the noodles soak up more than you’d expect. If you want ample broth, use all the recipe calls for. Next time I’m adding crushed peanuts as garnish. Thanks for the amazing, easy recipe!
I use Blue Dragon Red Curry paste. Half jar if kids are eating full jar if it’s just for my husband and I. I don’t think that is what the original poster was using but that is all I can find near me and it tastes amazing.
Can you make part of this ahead of time and then finish off? Thinking cook through step 4 earlier in the day, refrigerate and then start with step 5 to fix for dinner?
This was SO good and very quick and easy to make. I tasted before it was done and it seemed a bit hotter than I would like, but after it was through cooking, it was perfect! A keeper for sure!
Can I use shrimp instead of chicken?
I’ve made your green enchiladas and they were a hot!!i can’t wait to try this! Any chance I’m missing the nutritional facts list on your page? I can’t seem to find it. I count macros and it would make cooking/eating your meals so much easier to have them.
So yummy!