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 want to make this for my family, but just checking the spice level. My husband and I love spice- but my kids are huge fans if it’s too spicy!
Just made this! I don’t think it’s too spicey ! It’s delicious; you can always add less of the paste.
WOW! This dish was so tasty. Seriously. So many levels of flavors and well balanced. I stuck to the recipe this time, but may add more curry next time. (There will be a next time) I may also add a few more veggies. This is incredible and I can’t wait to make it for my husband to try!
Wow! I am literally taking my first spoonful of this amazing soup! Quick, easy and yummy. I used thai basil because I already had some in my kitchen, I don’t use cilantro (sadly since I have had covid it tastes like garbage) and I garnished my meal with fresh mini diced jalapeno. This meal is incredible, I am excited to eat this for the next few days.
Love this recipe! I double the curry paste and sometimes use Panang curry paste too, but I find myself making this every other week now. Love it!
This was fantastic. I did use more red curry sauce and used a bit of garlic to fry up the chicken.
I have made this 4 times and we LOVE It!!! It is crazy flavorful, better than our favorite Thai restaurant dishes. I just add a pinch of red pepper flakes to add some more heat. Otherwise perfect!!!!
FANTASTIC! Extremely flavorful and healthy! Definitely a new family favorite!
Can I substitute coconut milk for almond milk? Will it work do you think?
I love this recipe – I’ve made it a bunch of times and have tweaked it slightly to add spice and a little more depth. I use the entire jar of red curry sauce and I grate and use ginger until I can’t grate anymore. I also add roasted red chili paste, and I swap the steps where you cook the aromatics and the onions and bell peppers so the aromatics cook with the oil from the chicken.
Thank you for this recipe – it’s awesome and a crowd pleaser!!
Such an amazing recipe, I love making it for my weekly lunches! Super easy way to get that thai curry taste when you’re craving it haha!
One thing I recommend is, if you’re making a large quantity to put in the fridge: the liquid will get soaked up a lot by the noodles so when you heat it up on the stove, add a bit of water and salt. That will give you more liquid without watering down the taste too much.
What can I sub for fish sauce?
Was very delicious. Will cook noodles separately next time as it made the broth too thick. Also kids prefer without.
Excellent! This will definitely be added to our dinner rotation.
Satisfies all your Thai cravings. Already sent it to a friend to make
Looks really delish, but it’s kind of hard to get a hold of Thai basil here. If I do, can I freeze the leaves?
You can freeze Thai basil
I’ve made this soup many times. The flavors are absolutely A.MA.ZING!!! My husband says that this is his very favorite soup. Thanks for such a great recipe.
Made it vegetarian/vegan by substituting veggie broth and soy chicken. A+, everyone enjoyed it (even the meat eaters in the house). Will make again. Thanks!
Loved it, if you have any cravings this would be the number 1 soup that will tick boxes in terms of satisfying your taste Buds, zestyness , spiceness ✔️ overall comfort food . My husband loved it. And it’s healthy. Perfect for winter or rainy weather. I am sure you could add red chillies if you wanted to.
What red curry did you use? And where did you buy?
All I can say is Yummy!
I’m not really one to leave reviews but I just needed to say this soup is by far my new favorite dish! I made it for my bf and I, and he loved it. It’s a super easy recipe to follow, packed with flavor and it’s very versatile. I made mine with beef and beef broth because that was what I had on hand. Love love love. Thank you for the recipe!
I made this not as a soup but as an entrée. I work as a cook at our local American Legion post and made this my special. I reduced the amount of chicken broth and added enough liquid to make it saucy. It was a hit. Sold out! Thank you for this recipe.
I made this recipe last night. My husband and I loved it. He had 2 bowls. I will make it again for sure.
Made this tonight for dinner. Was very good and easy. I improvised the dish and added Bella mushrooms with bean sprouts for garnish. Definitely a hit with my wife and I.