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 was my first Thai soup I ever made , it was right on, this one is a keeper.
This was spot on. The balance of flavors and textures is truly remarkable. I can’t say enough great things about it.
Made this for the 3rd time and with a few small tweaks, for me it’s the most delicious Thai curry I have ever tasted.
Deviation from recipie
2 cans of coconut milk.
3 cups of chicken stock. …makes it thicker
1 red chilli with seeds…no bell pepper
1 bashed lemongrass stalk.
Keeps in fridge for at least a week.
I agree with Phillip that this recipe was one can of coconut milk short. Other than that it was perfect! Totally delicious. I added extra veggies and a bit more red curry but that’s just because I like spicy.
Can’t wait to make this soup next week. Great reviews. I’m thinking of adding Bok Choi
YES!!! this soup is Ah Mazing!!
I am thinking of trying to make this in my instant pot; do you think that would be doable?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Thank you for your quick reply! I made it this evening in the instant pot and it turned out GREAT! The only change I made was adding the coconut milk in last because I’ve read (maybe here!) that putting coconut milk through an instant pot cook can make it separate. Thank you for this recipe, it was so delicious. I tried to take a picture but quickly realized food photography is not as easy as this blog makes it look!
How long did you cook this in the instant pot?
Sorry I am just now seeing this! I cooked in the instant pot for 10 minutes.
Did you saute the chicken before you did the pressure cooking? Or did you just put all the ingredients in raw (except the coconut milk and noodles I assume?) Was gonna try this tonight. Thanks!
Yesterday I made this soup and my family loved it!
Very easy recipe and the product was delicious and authentic. Loved it. Thought it was better than anything I would get at the best restaurants as far as flavor is concerned. Would like to try with shrimp :))
Just made this I used shrimp instead of chicken and added shredded carrots and broccoli with a little chili oil, this will definitely be on the menu from now on!
How did the preparation change using shrimp instead of chicken?
The recipe is one can of coconut milk short. Amazed at the comments considering my fiance and I noticed the miss right away. Add the extra can, and it’s a fantastic recipe.
Fantastic recipe! Very easy to make and all of the ingredients were easy to find! I added a little Mongolian fire oil on top to add a little space. Great family meal – even my children ate this!
It’s winter here and cold grey evenings call for some comfort food and boy did this deliver on so many levels!! So full of flavor and so easy to prepare. Once again you’ve made me look like an absolute pro in the kitchen. Thank you for sharing this delicious recipe.
This soup is a knockout. It’s so ridiculously easy to make, how can it possibly taste so good with so little effort? I also leave out the cilantro (or coriander as we call it in the UK) as I can’t stand the stuff. My previous attempts at cooking Thai food at home were always a bit disappointing, but this one is a sure-fire winner. I don’t find that the noodles go soggy by the way, even when the soup is eaten a day or two later. It also freezes brilliantly. Thank you!!
*WoW* This was absolutely delicious. Super easy to make. My only omission was the cilantro, don’t like it much. I cooked the noodles seperately after reading reviews because I didn’t want the noodle to soak up all that yummy broth. Very good recipe. This will definitely go into the rotation. Thanks
Hi, I would like to make this recipe tonight, could I just double check, should raw chicken be added to the soup? Thanks so much!!
Veronika, the chicken is cooked in step #1 until golden and set aside, and is then returned to the pot in step #5.
1. 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.
I have not made this yet however plan to over the weekend. I am making it for myself only and plan to eat it for lunch for a couple days this week. I am worried the rice noodles will get soggy and not keep if I make them as the recipe states.
What would be a good alternative? Cooking the rice noodles separately and just adding them as I eat? Do you have any recommendations for this?
Yes, cooking the rice noodles separately may be best to avoid any type of sogginess.
Sooooooo yummy and easy!!
Super good and easy. I used 1 tablespoon of the chile paste to make it kind friendly!!! Loved it!!!
Wonderful soup! It’s going in my bi-weekly (or weekly) rotation, yum!