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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Really delicious and easy. I add an extra 1.5 tablespoons of curry paste as we like it spicy. Great recipe, the whole family loved it.
Absolutely delicious! I added extra curry paste to make it more spicy. Can’t wait to make it again.
I used 3 tsp of red curry paste and it was hot enough. I also substituted prawns which I sauted first and set aside, made the soup base and added salmon filets which cooked in the broth and then removed from the broth to remove the skin also added two pieces of cut up cod, it is like a Thai seafood chowder, delish!
We love veg so also added chopped carrot and didn’t miss the fish sauce at all, too much sodium for our diet.
The thin rice noodles are now our favorite, they cook in the broth really quickly and are easier to scoop up
This soup was fabulous!!!!!! It received rave reviews from everyone at the table. And what little was left over made for a delightful lunch the next day. I’ll be making this again soon!
This was AMAZING – one of the easiest and hands down best Asian meals I’ve made – got rave reviews from husband and friends. I did use chicken thighs instead of breast (I think they hold up much better in soups) and i added bamboo shoots and kaffir lime leaves that i had leftover from green curry…I also added 2 TBS white sugar because I like the sweet/spicy combo of Thai food but absolutely delicious – will definitely be making this again.
Family loves it! Will serve with rice next time.
I made this soup today! It turned out well! Needs a bit more spicing but has an authentic Thai taste!
Great flavors the chicken was a little tough.
Next time I am adding button mushrooms, bamboo shoots.
I will use shrimp, tofu or shredded rotisserie chicken as protein at the end.
Also a dash of chili oil is great for serving.
Thank you for the recipe! I just made it last night and it was delish! I didn’t use chicken breast. I like thigh meat. I also added enoki mushrooms. I have made yellow curry with bamboo shoots and the bamboo absorb the curry pretty well. I will try with bamboo shoots next time.
This recipe is amazing. It’s ridiculously good!
So good. Subbed the chicken for shrimp so I left out the fish sauce and didn’t have any fresh basil but went heavy on the cilantro and had absolutely no complaints. I added my vermicelli noodles directly into the pan and let them act as a thickening agent for the soup. If you want to take this to the next level then make sure you’re using good coconut milk (preferably from your local Asian market I recommend Chaokoh) as opposed to Thai Kitchen Organic.
I have made this a number of times, always with great results. Easy to adjust the spices to your liking, super easy to make, and so so so good! I add mushrooms to this, and also have used rotisserie chicken to make it super quick.
Loaded with flavour, I got the conversion on a couple of things wrong (Australia uses metric) and it was a rookie mistake that I won’t make again but absolutely fabulous dish I’ll be making again. I did back off on the amount of red Thai curry paste as we love the flavour but not over the top strong,
Unbelievably delicious soup! I’ve made it 4 or 5 times in the last month. Definitely recommend this recipe!
I made this three weeks ago for the first time and have made it 3 times since and again tonight. I’ve made it for both sets of parents (steps included) and my boyfriend on separate occasions and it is a HIT. One of the best things I’ve ever made and so surprisingly simple. I boiled the noodle on the side cause the first time most of my soup got absorbed but still delicious! Thank you 🙂
Hey! Thanks for this recipe, I really like it. It turned out more brownish than on your photos, but I guess that’s on me for really browning the onion. x)
One question though: The recipe calls for 3 tablespoons curry paste. I used 4 teaspoons, and it fits my taste, but is waaaay to hot for the rest of my family — even though we are used to spicy stuff. Did you maybe mean 3 teaspoons? Or are we sissys? 😀
Oh my gosh, it DOES say 3 tablespoons. I thought I was bumping up the spice a little when I added 4 OUNCES, which turns out to be about 8 tablespoons worth. I guess that explains why tonight’s recipe was good, but also straight-up FIRE!
I guess I’ll have to try this recipe again with a somewhat less lethal dose of curry paste.
Anja, maybe you used a hotter brand of curry paste than what others are using. I cook with Maesri Red Curry Paste (imported from Thailand) that I get from the local Asian food store in a little red tin. I packs a punch, but hasn’t put my wife or I under the table or anything, even when I grievously over-use the stuff like I did tonight.
Super tasty! Family loved the soup! Used about half the noodles called for in the recipe and didn’t add basil (didn’t have any). So good! I served with a chopped thai salad.
This is a great recipe. I used this recipe as a starter and used the ingredients I had. I first cut up 2 chicken breasts and cooked them. Then I cooked 1 onion, 1 red pepper and 3 cloves of garlic. I added 3 tablespoons of Vindaloo Curry. Added 1 box of vegetable broth. I added the cut up chicken breasts. Added 1 box of “Cut Spaghetti” to the mix. Let it cook a little while.
Put soup in bowl and added some chopped green onions and dried cilantro. Mmmmmm this is good. This recipe gave the idea to make my version of the soup. I would like to taste the original soup, but when you don’t have the ingredients, you can still make a delicious soup.
One of the best tasting soups I’ve ever made in my life, and I’m not exaggerating. This is such a showstopper. It’s as authentic as one can be. Can’t say enough about it. A must try, you won’t be disappointed.
So good! Added 2 tsp sambal and it gave it a nice kick if you like spice! Loved having leftovers for lunch the next day. I will be making this on the regular.
This was damn delicious!
Made it with prawns and fish, so jummy and full of flavour. Thank you for sharing!
Question for everyone who has made this. What brand/kinds of rice noodles Do you use? Thsnks