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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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!