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 soup is delicious!! I didn’t make any changes and thought the flavor was spot on! We will definitely be making this soup again.
Fantastic! My family loved it! We will make this again and again! Thank you!
This was so fantastic. Were used Bird’s instant red curry paste. I did make the noodles separately, but I think they would have had more flavor if I had followed the instructions.
I feel like this recipe alone is pretty bland. I suggest adding some lemongrass and kaffir lime. Definitely makes it more flavourful
I absolutely love this soup. I did however make some changes. I add about 6-7 dried Kaffir lime leaves, 2 TBSP of fish sauce instead of 1, 1 TBSP lemongrass paste and a can of bamboo shoots. I leave out the noodles and I have jasmine rice on the side which I dip into the soup with a spoon. I also omit the cilantro just because it not a fan of it. With these tweaks it just makes it taste so authentic and it’s the best soup I’ve ever had!
The soup is delicious, although it took me around 3 hours to make. I did add lemon zest, fried quartered mushrooms and marinaded the chicken in some red curry paste, garlic and ginger before frying.
I also used 100g of the red curry paste instead of the recommendation of 45g.
Thank you for this GREAT Recipe!! I made it today, and this will be one I will make very often. Can’t wait to see what other recipies you have..
i love this recipe sm!! i’ve made it for friends and family. they’ve all loved it!
I made this and it was delicious. The only thing I might do differently next time would be to use 2 tablespoons of red curry paste as opposed to 3.
This is delicious. Tonight we made it with frozen chicken-veggie potstickers from Trader Joe’s instead of rice noodles and that was exceptional. The recipe lends itself to creativity. Thank you so much for this one.
Soooo amazing! Prep took the longest amount of time during the production of this soup, if you don’t count trying to find fish sauce at my local market. Great flavor! I will make this again during the cold weather!
I used 1 Tbs of the red curry and it was plenty hot. I also used the whole package of noodles. The rest of the ingredients were spot on. Fed 2 adults and a teen boy. We ate it ALL.
So good!
Perfect for our Sunday night!
Completely unreal! Most my Thai meals I’ve searched have been a flop but this one does not disappoint! My husband and I love spice so because of that too double the curry paste, otherwise it’s perfect as is!
So delicious! I doubled the water and coconut milk. It has a kick so I added plain yogurt to the kids dishes. Will make again!
Love it. Kids loved it. * for my notes: doubled the ginger, added one more T of red curry, used a rotisserie chicken, put the carcass in the oil for step 1, cooked the noodles on the side as someone else mentioned, 3/4 of a large onion, half a good lime.
Really great recipe. My pickiest of pickiest asks for this dish all the time.
So good! First time making this recipe and I am so happy I found it! So flavorful, simple enough to make and so delicious! My only adjustment was subbing carrots for the bell pepper. Definitely a new favorite.
This was absolutely delicious! I didn’t have onions and I used Jalapeños since I had some extra in the fridge and it was amazing. I’ll definitely make this again!
Love it!
This soup was really really good! It was warm and cozy, warmed me right up. I think I used the wrong noodles. I picked up the thicker stir fry noodles, next time I’ll look for the thinner noodles.
This soup is happiness in a bowl!! I added shrimp and also drizzled chili oil to my serving (I like a lot of spice). I want to eat this daily. Such a wonderful and easy recipe and I saved a ton on delivery!