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 made this recipe as part of my meal prep for the week and I haven’t regretted it at all. The red curry paste I used was only mildly spicy, so I added a bit more chili oil for heat, but other than that I made it as written and will do so again. The fish sauce added at the end really gives it depth. Don’t skip it! Plus, the lime juice and herbs brighten it up so it isn’t so heavy.
Amazing!! I was concerned about the amount of curry paste thinking it might be too spicy but the coconut milk and noodles cool it down. It was perfect! And the lime juice was a tasty touch! Definitely making this again!
I’ve made this soup so many times. Love it in my way
I’ve made this soup so many times. I LOVE it! Thank you so much for the recipe. I’m so happy the cooler weather is almost here so I can start making it again. Make sure you use fresh ingredients and not dried or powdered. It makes a difference.
I would likw tto make this today, but we can’t have a bunch of processed sugar. Could I substitute another sweetener? Honey or coconut sugar or something else??
I substituted with agave and it came out divine!
I was out of brown sugar last time I made it so used coconut sugar instead. Worked great. I’ve made it MANY times – so delicious!
This was delicious!! I decreased the chicken broth to 4c, added tofu instead of chicken, and added a couple of Thai peppers for some added heat! My husband, who isn’t a big fan of any curry dish, loved it!! Will definitely be made again and again in this house!
I’m wanting to do mine with tofu as well, I always order fried tofu at Thai restaurants, but I’ve never actually made it my self, any suggestions on how to cook the tofu?
I use firm or extra firm tofu, cube it, then sandwich it between paper towels or clean kitchen towels. Then I put a heavy pot it and wait about 30 mns.
I toss the cubes in corn starch, then I fry them in a bit of ool until golden. I let them drain on a cookie rack or paper towels and sprinkle with salt.
Changes – 4 C broth, shrimp instead of chicken, orange bell pepper- bc that’s what I had, added curry powder, cumin, turmeric, 1 shake nutmeg, 1 tsp red chili paste, curry powder. End result was delicious!
Also cook noodles separate and add to bowl pouring soup over
Soup tastes amazing!
Thank you for sharing it!
There are few things that’s to be adjust…
1) And MOST important – COOK NOODLES SEPARATELY! (If you will not eat this soup right away and don’t want it to become a jelly mess after reheating)
2) Add Coconut milk at the same time as fish sauce, this way it will not crumble up. (This is optional)
Oh my, this is amazing. Definitely restaurant quality. We don’t eat meat, so I subbed mushrooms and cauliflower for the chicken. I think it would also taste great with carrots, bok choi or broccoli. My 7 year old was eating it too so I only added 2 TBSP of red curry paste and it was still nicely flavoured but not too spicy. Definitely a keeper!
Outstanding flavor! I ended up using a full 10.5 oz package of rice noodles, which was way too much. I wasn’t sure if the recipe was calling for 8oz or 4oz. Next time, I’ll use closer to 4! I did use pre-cooked rotisserie chicken I had on hand and lite coconut milk, but I can’t imagine it took away from the flavor. I may try with shrimp as my protein next time, too. Thank you for a great recipe!
Oh, yeah! This soup is the best. It is delicious. I followed the recipe and made brown rice noodles separately. We love it!
I want to take a bath in this broth! Definitely added to the soup season rotation!
OMG How easy and delicious. The family loved it also. I am glad I have some leftover for lunch tomorrow. Thanks.
Delicious
Oh my this is good! I kept getting compliments from my family throughout the meal. Followed the recipe as presented except for the basil, and that’s only because I forgot to put it on my shopping list. Though some people noted the spiciness of the soup, the brand of curry paste I used (Thai Kitchen) gave the soup just a hint of warmth, but I would not call it spicy. I really enjoyed the slight tang of the lime juice in the broth. The only thing I will do differently next time is add more noodles. Thanks for a great recipe.
I added grated carrots and used whole box of rice noodles to thicken and it was delicious!
Use to make Red Curry Chicken all the time. Never tried making it with noodles before but after doing so I found a new favorite way of making it. We ate the entire pot, only thing I did to the recipe was I used Thai Basil from my garden since the recipe did not state what type of basil to use and I found regular sweet basil may not be the correct type. It was absolutely delicious and it will be added to my permanent recipe collection!
Made this tonight and it was delicious! The only thing I changed was that I added shredded chicken instead. Also added jalapeño slices to garnish.
Fantastic recipe!! Fans of Asian cuisine will adore this one! Tasty! Thank you for this recipe!! Made it twice in a week
Heaven❣️ The only thing I would change is to skip the lime juice at the end. And this time, since I had no chicken, I added cauliflower for a vegetarian meal.
This soup is great! I usually add mushrooms and will occasionally swap the chicken for shrimp and add it at the very end.