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 LOVE this soup. Under 400 calories, tasty, and filling!? I tend to like my food spicier, so I added a few dried Chili’s (after having made it exactly as written previously) and it came out perfect.
Amazing flavor. Added sriracha on the side. Love this soup!
Really delicious! I made without the chicken/chicken broth as we are vegetarian. I added a green pepper and some baby corn and only used half a table spoon of fish sauce. Will be making again as it was lovely!
So good! Wanted a nice simple flavorful soup for a winter night. The coconut and chicken brother were both good teammates! Better than any restaurant dish I’ve had!
Fantastically flavored broth (I did use oyster sauce instead of fish sauce) but I followed the rest to a T – and the chicken was overcooked. I’ll make this again, but I’ll do something a bit different with the chicken.
Can we replace the rice noodles with zucchini noodles or rice?
This is beyond words. I swear this tastes better than any Thai restaurant I’ve ever ate!
My entire family absolutely LOVED this soup. I have 4 children (18,16,13,12) they ate all of it!
AMAZING!! SO so so so good!! Definitely recommend!! And will be having again! I added some shiitake mushrooms and bean sprouts, but everything by the recipe.
Can you do chicken broth instead of coconut milk??
You could but it wouldnt taste the same. The coconut milk is a large part of the flavor.
Amazing flavor. Will make it again. My husband who it very much a meat/potato man, enjoyed it also. I used dark meat chicken, instead of white. The only other change I would make would be changing the noodles to something more appropriate to picking up with a spoon. It was a little messy with the noodles on a spoon. We also enjoyed some crusty bread with it
Try cooking the noodles separately Then adding to individual servings. If there are left overs, store noodles and broth separately. This avoids the problem of the noodles absorbing too much broth.
Did anyone add a side or some bread with this soup? Making it tonight!
Oh my word! Delicious!!!! Followed the recipe. But in the middle of making it I realized I didn’t have red curry paste, fresh ginger or rice noodles, I had yellow curry and ginger powder and lo mein noodles. So I used what I had and it still turned out perfectly. What amazing flavors! It was a huge hit with my family
Made this for my first soup of 2020. I fancied a little change from my usual hot and sour soup, which I love, and this soup hit the spot beautifully, I added some extra fresh red chilli as I love the heat and flavour, but otherwise made it as shown. Love it and I will absolutely be making this again.
Loved this! I added chilies and lemongrass. I don’t know if I added too many noodles (I did weigh them) or boil the soup too high/too long, but next time I will add less noodles as I prefer more broth.
Really good! Added baby corn. Will definitely make again–I think I’ll try a little chili oil next time too, and maybe shrimp to switch it up a little.
Incredible. I eyeballed some things and made some subs (dried onion, basil, and ginger) but still delicious. Thank you!
Super delicious! Made it with prams.
This was a tasty, flavorful dish. This is my first attempt at Ramen and Thai. My son, who had never had Thai food loved it. I was a little uncertain how many noodles should be added, so I added 4 oz. I will add more next time. I will be making this again.
Made with shrimp instead of chicken. Delicious! No need to tweak.
How did you cook the shrimp?
Can you make this in a slow cooker? Has anyone done that?
Probably the base ! I would cook noodles separately when u get home from work etc. because they tend to absorb too much broth…otherwise I’d say the crockpot is a yes!