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 recipe is a winner! I pounded my own Thai red curry paste by hand and my god it makes a difference. I used this recipe – https://www.eatingthaifood.com/thai-red-curry-paste-recipe/
This recipe is amazing as is but I will try making a prawn stock and using parents instead of chicken the next time!
Tip – use gula Melaka instead of brown sugar
This is amazing although i used glass noodles it was yummy
Haha parents lol
This is a great base recipe. Well balanced and full of flavor. Tons of ways to mix this one up with what you have. I had fresh green beans that I steamed al dente first with salt and set aside till the end. No cilantro but used a huge pile of fresh Thai basil. That is what started me looking for a Thai soup recipe for inspiration and is the way to go if you have it. No chicken but thin sliced leftover rare steak on the side to add worked great. I pretty much had the rest. I added fresh sweet peppers from the garden with the onions. Swapped the sugar for honey to taste too. Anyway, maybe this well give someone some ideas. This one’s going to the recipe app to use again.
Thank you for this delicious Thai Red Curry Noodle Soup recipe. I just made it, and I love it. I just love the big flavors and I love Thai cuisine. It is simple to make. It is easy to adjust to your liking. Your recipes always work out for me and this one is a winner!
Love this recipe. Easy and yummy. I made mine with chicken and shrimp. Also added green beans and red bell pepper. I used half the chicken broth because I was going more for a noodle dish rather than a soup. Next time I will try the soup.
I made this recipe using chicken. My cooking times varied from the recipe but the quantities were spot. I was craving Tai food and found this to be appetizing. This dish is delicious mostly because of the use of herbs. I will prepare this for family and friends in the future. Thanks for sharing!
This was an amazing recipe! I made it tonight using my pressure cooker and my 18 year old son has almost polished it off! I told him to save some to take to his work tomorrow. Wonderful flavors and a “make again” in our home! Lots of fresh lime and herbs at the end make it for sure!
We loved this soup and it was better the next day. A keeper.
I add baked Korean potatoes to mine. it makes it a little more creamy and delicious!
The basil is an absolute must. Used basil and ginger paste instead and was STILL AMAZING.
loved it I made it with shrimp instead of chicken and it was perfect for what I was hopping and craving for .
Amazing!!!! Soo yummy! Just enough spice and the lime juice at the end is perfect. I can’t say enough how happy I am with this recipe! Thank you!
Amazing! A new family favorite! Love love loved it!
Love this! I make huge batches without the chicken and noodles then freeze them in portions for me and hubby. When we have curry night just thaw add chicken and noodles. Viola! Instant fix…..super delicious everytime.❤
Thank you,true that it’s damn delicious .
Looks delicious! Can’t wait to try it.
So happy to see nutrition info included! TY!
Hi there! Do you you sweet or unsweetened coconut milk for this recipe?
This was amazing! To make it keto, I left out the sugar and rice noodles and used chicken thighs instead of breasts (not only to increase the fat but also because the chicken has to essentially stew in the soup and I wanted to be sure it didn’t dry out). For those who are missing heat: I added a Fresno chile (just sliced into rings-not minced or chopped) into the soup during the last 5 minutes of step #5 (so there’d be some heat but it wouldn’t overwhelm the soup) and it was divine! I’ll probably make this over and over again. It was sooooo good!
I’ve made this numerous times and it’s so good every time. After reading some of the reviews, my biggest recommendation for those not getting enough spicy heat or robustness from the curry is to make sure you’re using a quality red curry. My favorite is Mae Ploy Red Curry Paste and I buy it by the tub (1000 grams – or a little more than 2 lbs). It’ll make this recipe exactly what you would be expecting. So good! Lastly, if you’ve an Asian grocery near you, get some Thai Basil. Cheers
Made exact recipe and found it to have EXCELLENT flavor. Not hot in taste at all. I will make again, but I think I will julienne the veggies and try a shredded roto-chick , added to hot broth with noodles at very end. Think more veggies too. It had been quite awhile since I had used coconut milk, that must have created the fat layer when chilled overnight, as there is no fat to speak of in the recipe. That layer was tricky to smoosh back down, but the end product looked like the picture, tasted great, and that’s what it’s all about!
This had incredible flavor! No leftovers whatsoever. My son declared it was one of the best things he has ever eaten!
Wonderful. I used shrimp instead of chicken. My granddaughter made this for me and gave me your recipe.
I’m writing this review while scarfing down soup noodles over my kitchen counter. I want to make this recipe again and again until everyone around me gets sick of it (but not me, never me).