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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Love the taste of this yummy Thai Red Curry Noodle soup. Not quite as spicy as the one I get from a different site, but just as tasty. Will make this again.
I made this tonight and absolutely loved this recipe! We added sautéed mushrooms to the soup as well and I would recommend that if you love mushrooms. I like a lot of vegetables in my food so I thought the mushrooms were a good addition. We also used tofu instead of chicken and it was awesome! Really great recipe. I’ll be keeping it in my back pocket for a meal I know will always satisfy!
Hi. What type of tofu. I don’t use it a lot but want to make this vegetarian for a friend.
I used shrimp and followed the given recipe. It was simply delicious . Thank you
Made it tonight and it was amazing.
Yummy
I just wanted to say thank you sooooo much for this recipe! I find it very easy and quick to make and the flavours are bountiful! After many times of making it I now have learned to make a huge batch, I cook noodles or rice on the side and keep everything in the fridge ready to assemble. Delicious and healthy lunch/dinner ready! I will eat it meal after meal and don’t get sick of it. I only ever made it with fish and I’ll throw in extra/other veg but everything else I kept the same and it is BEAUTIFUL! Thank you!
This was damn delicious! Made as written.
Thanks for a great recipe!
This is a great base recipe! I made it as written the first time and decided to tweak it a bit and with some minor changes, this soup is amazing! I prepare the broth as directed but I added kaffir like leaves and lemongrass. I cooked the vegetables individually and removed them with a spider strainer as the veggies I chose all have different cook times. I thinly sliced my chicken breast about a 1/4 inch thick and brined it while the broth cooked. I poached the chicken in the broth and removed it as well. To eat, I assembled the bowls with noodles on the bottom, veggies in the middle and meat and garnish on top. I then ladled the piping hot broth over the bowl to bring everything back up to temp. I’ll be making this allllllllllll the time now.
Once you get started, the process goes really fast and by keeping the ingredients separated, you can easily make this a couple days ahead and simply make the noodles the day you want to eat.
First I am a little baffled by all the 5 star reviews. I decided to use less chicken stock based on my cooking experiences. I used 4 cups and it was still really bland. 6 cups is overkill. Could have used 2 and it would have been much more flavorful. That being said, with the 4 cups of broth I still needed to add much more fish sauce and lime to get the flavor profile I was looking for. Probably won’t make it again.
A lot of that depends on your brand of curry paste, too. Ran out of the good stuff and had to use pathetic Thai Kitchen brand. It’s so bland, my curry soup turned out bland no matter how much I added.
We made this last night for the first time and it was so delicious! The only thing I did different was use brown rice ramen since we had a big bulk pack from Costco already. It was seriously amazing!!! For anyone wondering about spice, I’m not a huge spice person and felt that it was the perfect amount of heat! There was a perfect kick that made it really flavorful, but it wasn’t painful at all haha! Highly recommend to anyone!
Absolutely delicious. Has anyone tried to freeze this?
Excellent! Used tofu in place of chicken. Leftover broth went over rice. Yum!
Yum.
SO good! I realized I had no ginger, but with all the other flavors, I didn’t miss it.
DON’T skip the lime juice, basil and cilantro!
Delicious!!
Okay YUM! Needed a new fun recipe and after reading the reviews headed straight to the store. This was phenomenal! My husband and I couldn’t stop eating it. I couldn’t find fish sauce so substituted soy sauce and it was great! Thanks so much for sharing this recipe. It’s added to our rotation. Go get the ingredients now! You won’t regret it!
Thank you for this recipe. It’s very easy to make. I have only used fish with this recipe and kept everything else the same and I absolutely love it!
Very flavorful, had to add fish sauce to individual bowls due to allergy. Will make again
This came out AMAZING! thank you so much. The flavor, the colours, the spice ( extra black pepper for me lol!). SO SO GOOD, highly recommend 🙂
This was really good. I followed the recipe as written. The only thing I added was a little sriracha to my bowl of soup for a little heat. Delicious!
I have made it for the 2nd time 8 days later. I love this meal so much I want to share it with my neighbors, I made a double batch to share with them. A few tweeks that I have done, I sauteed my chicken and vegetables using coconut oil, I added a 7th cup of chicken broth, and added fresh diced jalapeno, and red pepper flakes to this dish. I like a little more kick. This meal is my favorite dish I have made in a long time. Thank you for sharing.