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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We LOVE THIS SOUP! Since posting this recipe, it has become a staple in our home. My 19 year-old daughter can’t eat wheat, dairy, or eggs so Asian food is her go-to! She’s makes this soup in a double batch, twice a week, keeping cooked noodles separate so they don’t get soggy/mushy. We add different veggies that we have on hand! Many of your recipes have become “family recipes” that we make again and again.
Thank you for your recipes, and for comforting our souls during our Stay-At-Home time 🙂
This is THE BEST red curry soup I’ve tried ever. Nothing to envy to restaurants!
It’s probably the happiest I’ve been with an internet recipe.
Hi there – just wondered if you could freeze this and at what step
Keep the noodles and garnishes out, and it’ll freeze pretty well. (Go through to step 6, minus adding noodles.) Bell peppers get a little weird in the freezer unless you like them super soft, so add those later if you want them with a little tooth.
Amazing! Followed recipe as it was, only lacked basil as I could get hold of. Was delicious!
This was delicious. I used yellow instead of red curry and some left over lemon grass chicken I had on hand. Will totally make this again.
My family really liked it! I doubled the recipe but used only one can of coconut milk and only three Tbsp of red curry. It would still be too spicy for most of our friends but we LOVE it!
This is our new favorite go to soup! It’s so delicious. Thank you for sharing it!
Wonderful! I am sure if I had cilantro it would be even better! First time making Thai food and I love it!
Forgot to add that I added Fresh jalapeños! added a nice kick!
It came out amazing!!! I actually used kemp noodles instead and it was slamming!!!! This is a must do recipe!
Very easy and satisfying dish!!
This was amazing. It turned out great, just like a restaurant dish. I ended up using dry basil (2 tsp), added for the 10 minute simmer due to not using fresh. Thank you for sharing this recipe.
This soup is soooo good! I was worried that it wouldn’t be as good as our local Thai restaurant but this recipe definitely delivered! I don’t leave reviews, but this was totally worth it! My first recipe from this blog but it definitely won’t be my last!
I made this for my fussy son. He liked i! This was very good. I didn’t have the red curry paste but used a small red pepper and it was still good.
I really really really wanted to love this soup. But just being honest, I thought it was on the bland side. Maybe having it sit for a day will enhance the flavors… which usually is the case with most soups. Next time… I will use chicken thighs instead of breasts for more flavor and I will also coat the chicken with curry and be a little more judicious with the salt and pepper, also possibly add garlic. I will add atleast another Tablespoon of curry paste, more garlic and chili pepper flakes to the liquid.
Question? Is that half of an 8 0z. package or does it mean half of a 16oz package?
Love this soup! I never leave reviews, but for this I had to. Credit due.
Amazing! I added mushrooms, used coconut oil instead to start, extra fish sauce, and I cooked rice noodles separately and added them to serve! Excellent recipe. I love Thai food and this is very easy to make! Thank you very much for the recipe!
I felt like it was a good started recipe. I will be playing more with it. I added another tbsp of red curry later and that helped a bit. It just felt lacking in flavor. I did add a carrot, mushrooms and as I realized it had no heat to it, I added a jalapeno pepper.
I will make again, but I will use the suggestion of another poster and reduce to 4 cups of broth and use a full jar of the red curry paste, and I may use two jalapeno peppers. I will again include a carrot and mushrooms if I have them on hand or plan for it. Oh and when reducing the broth, then will cut down on the noodles of course.
It probably depends on what curry paste you use, as well as personal taste. I know the paste I normally use, Mae Ploy, is plenty spicy.
Wish I could add a pic! Love this recipe and the base allows for such versatility. Second time making this (first posted on pinterest). This time I reduced the broth by half, added sweet potatoes, cherry tomatoes, and bok choy, and cooked the noodles separately. Won’t use fish sauce because it’s so high in sodium: substituted with sodium reduced soy sauce.
Amazing! Even my husband ate a whole bowl and said he would have for dinner tomorrow night too! Made with tofu and no cilantro. Thank you
Amazing! Better or Just like the Thai curry at the restaurant!
Didn’t add brown sugar, chicken or noodles.
Red Boat fish sauce and ginger make this exquisite!
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