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 is absolutely the best and is my only go to for this soup. Other recipes pale in comparison.
Could you post the brand of noodles and curry that you use? Looks amazing but would love to get the exact ones you have shown 8in the picture! Sorry if i missed them somewhere.
Thank you!
I make this so often I have this page bookmarked! So yummy
Wow !!!! Mouth watering recipe!! All my guest were blown away . Thank you !!
Loved this soup. It would probably work with fish, since the broth isn’t overpowering.
Making this again tonight with shrimp instead of chicken. We are trying to eat low carb so plan to bulk it up with cauliflower and carrots and toss in some bean sprouts and skip the noodles. Not as good without them but the broth is so good, I think we will still love it!
Super flavorful, crowd pleaser!
This soup is absolutely delicious! So, so good! Have made it several times now, and it’s just so flavorful and so easy! Okie
This soup is amazing – third time making it for the season – this time I’m using some leftover smoked turkey instead of chicken. So simple, so tasty!!!
This is a delicious meal any time of year. I’ve made it at least five times and my entire family loves it.
I just made a double batch of this recipe, it is amazing! Terrific job on the recipe. I substituted turkey for chicken but otherwise followed perfectly, which is rare for me.
A new family favorite!!!!! Thank you❤️
Amazing!!!
Great recipe! The Asian store was out of basil but it still tastes good without it. I did add beansprouts though and I feel that really adds a nice crunch, just add them before serving. I will definitely make it again!
Oh my goodness…this is the best soup I have ever eaten! Wonderful flavors, made this exactly as recipe was written…wouldn’t change a thing! YUM!
I am wanting to try this recipe and wanting to confirm the info! For the chicken do you cook it completely in the pan or do you only sear the chicken and then boil it for the rest of the recipe.
Thanks!
Incredible!! Absolutely love it. I used less broth and more noodles and it was perfect.
This was fabulous–made it exactly as written and wouldn’t change a thing! Whole family loved.
So delicious! We made a pile of substitutions and changes, but I’ll give full credit to this recipe for inspiration! I didn’t cut the pepper or onion very small, so I decided to use my immersion blender so eliminate the chunks. We didn’t add chicken because we were eating it as a side to some pork chops, and we subbed panang curry paste because we were out of red. Yum yum!
This was a good recipe as written but I did make changes both out of necessity and because I felt it needed something. I live on an island in Alaska so this time of year it’s hard to find certain things. I used ground ginger and dried basil, left out cilantro because I don’t like the taste. I added a 4 oz jar of red curry paste and extra brown sugar salt and ginger at the end. I felt as though it was missing something so I added a few spoonfuls of chili garlic paste. I threw in 2 cans of shiitake mushrooms for extra veggies. Definitely adding this to the rotation.