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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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.