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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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.