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Thai Red Curry Noodle Soup - So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

Thai Red Curry Noodle Soup - So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

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EXCELLENT! Easy and tasty. I doubled the recipe but only had 1 small jar of Red Curry Paste so I used it all… a little less than 6 Tbsp… then I added extra fish sauce in error and substituted ginger paste for the fresh ginger. I gave my daughter a container and she praised this soup which made me happy. While my soup wasn’t spicy, it was really good and I was sad when it was gone; good thing I had doubled the recipe.
Julia
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reasons to make thai red curry noodle soup

  • Restaurant-quality made right at home for half the cost (and even tastier IMO)
  • Fragrant, flavorful, cold weather comfort food, full of bold Thai flavors
  • No-fuss one pot dinner which means less dishes, less clean up
  • Great clean-out-the-fridge meal, adding in any lingering veggies that needs to be used up
  • Quick and easy for busy weeknights but also fancy enough for company

what is red curry paste and where can i find it

Commonly used in Thai dishes, red curry paste is made from a blend of red chili pepper, garlic, lemongrass, Thai ginger and various spices.

Red curry paste is typically used for stir-fry, soups or mixed with coconut milk for curry. It is readily available in most grocery store chains, particularly the Thai Kitchen brand, and online, with some brands containing shellfish (shrimp paste).

tips and tricks for success

  • Use your favorite protein. This recipe will work well with chicken thighs, chicken breasts, shrimp or tofu.
  • Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
  • Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
  • Mix it up. Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use your favorite noodles (vermicelli, udon or soba noodles).
  • Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.
Thai Red Curry Noodle Soup - So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

what to serve with thai red curry noodle soup

Tools For This Recipe

Dutch oven

Thai Red Curry Noodle Soup: Frequently Asked Questions

Can I use a different protein?

Absolutely! Shrimp or tofu are both great options.

What brand of red curry paste do you recommend?

We personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great with mild heat, and more readily available at most grocery stores.

What does fish sauce taste like?

Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1-2 days, separating the rice noodles from the broth.

Is this freezer-friendly?

We do not recommend freezing this as coconut milk tends to separate when frozen.

Thai Red Curry Noodle SoupIMG 1

Thai Red Curry Noodle Soup

Yield: 6 servings (8 cups)
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!
4.9 stars (806 ratings)
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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.

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