Thai Red Curry Noodle Soup
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Very, very good . I did not add brown sugar or fish sauce…everything else and it was delicious!
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.
Perfect, wonderful tastes! I will be making this again.
Love this recipe. I’ve made this twice, the first time as directed. The second time, I reduced the chicken stock to 4 cups, used boneless chicken thighs, and a whole can of red curry. I loved both, but prefer the second recipe with less broth and more curry. It’s spicy, which I like!
I added shrimp and mushrooms to mine and it was so good! Thanks for the recipe!
Deliciously hot, perfect for a cold day!
Delicious. We made it without chicken for a vegetarian take and it was awesome. Thanks for the recipe!
This is one of my favorite soups! The only thing I did different was that I added mushrooms and frozen spinach. It added a little extra to it and made it extra spicy. I’ve sent this recipe to all my friends. It’s truly delicious!
This was amazing! One of the top meals I’ve made and I cook often. We used tofu instead of chicken and it’s a make again and again dish for sure. Thank you!
This is absolutely amazing. Spicy and rich! Heavenly!
I really want to make this today, but my family and I do not like coconut so does this coconut milk taste like coconut and if it does, what can you substitute for the coconut milk can you use have cream instead?
YUMMY!!!
I made this and it was delicious/อร่อย. I’m making this in a moment for the Superbowl party today. Thanks for the recipe!
This is a great soup, one you could play with a lot. I used thigh meat which has a lot more flavor and is more forgiving when cooked longer. After tasting I also added a little extra curry paste.
Will definitely make again
This is so good! So much flavor!
INCREDIBLE!!! This is one of the best dishes I’ve ever made! The only alteration I made was adding an extra pepper. My guests went back or thirds and took my phone to ensure I sent them the recipe. This dish was absolute perfection!!!
Just made this with fresh turkey thighs instead of the chicken and it is amazing. 🙂 Thanks so much for the recipe! I’ll be making it many more times.
This Red thai curry soup has the most amazing depth of flavours. I tried red Thai curry chicken from a different website and it did not even come close to this soup I was so sorely let down and dissapointed. Especially because I had a Thai banquette with my whole family and knew how much better it could of been. So thank you for sharing such an amazing recipe. It is simply delicious that even though my almost 2 yr old knows its spicy and will cough over it and need a Ltr of water (despite having a non spicy meal option) he still demands and wants to eat it.
Wow. Just wow. This recipe turned out amazing! I added 1/4 cup chunky peanut butter along with the red curry and it was amazing!
Such a wonderful recipe! Thank you so much! I’m wondering if anyone has come up with an idea to make this in a slow cooker? Sometimes when I’m running low on time I like to throw everything in the morning and go… Of course the noodles would have to be cooked right before serving but I wonder how the crockpot with work… Any ideas on how to make it work? Or has anyone tried?
I made this in my crockpot. I don’t do rice noodles, we serve this with rice but I imagine you wouldn’t do the rice noodles til last. I also put coconut milk in an hour before serving…not sure if it would curdle if I put it in any earlier.
So everything in the crockpot except coconut milk, low for 8 or high on 4. Pulled out chicken to shred Add coconut milk, cook for an hour and serve! Delicious.
Delicious! Made this for a party and everyone liked it, even my 7 year old. I used my food processor to cut up the peppers and onion so they weren’t chunky in the soup, which I think made it better. Not very spicy, in case you wondered.