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.
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This is a delicious recipe! I’ve made it at least 4 times for the family and it’s superb every time. I’m wondering if there is a way to make it more spicy? Sometimes, I’ve found it to be a little mild and would prefer some extra heat.
Do you recommend adding another 1 tablespoon of the red curry paste? Or perhaps some red chilli powder? What else could I add to kick up the heat a little while still keeping the delicious flavours of the soup?
Adding additional curry paste would be perfect! 🙂
So, I’ve made this three times (twice with chicken and once with shrimp) and it was fantastic (down to the last little cilantro leaf) each time. Except for the shrimp, I’ve always made it exactly as written—very unusual in my kitchen to not tinker around with a recipe–and it’s just a perfect, flavorful soup. Beautiful, too!
Thanks for the great ideas and recipes!
That’s great! Thanks, Renee!
I am embarrassed to have to ask this question, but I am asking it anyway haha. For the rice noodles, would I be using 4 oz total or 8 oz? Yoy say 1/2 of a package, and I wasn’t sure if yoy meant half of an 8 oz package or if you meant that half a package would equal 8 oz. Again, my apologies for what appears to be a silly question … I looked through the comments but didn’t see anyone else ask it. Thank you! I hope to make within the next week!
Kristen, the recipe calls for half of an 8-ounce package, so four ounces total is correct. 🙂
Thank you so much for taking the time to respond. It means a lot. I made this tonight and it was delicious!! I have loved every single dish that I have made of yours. I can always trust your site to make a successful meal! Thank you thank you!!
You are so welcome!
Does it make a difference if you put green curry and what type of curry do you suggest ” Thai” , because i find i cant eat all types because some are stronger then other’s
Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! And yes, a Thai variety is best. 🙂
Amazing recipe! I followed it precisely except for the addition of fish sauce. Turned out great! My family of four has requested this to be our regular Friday night dinner 🙂 Thank you, Chungah!
That’s great!
I have never cooked with curry but I have curry powder. Do you know whether I would use more or less than the recipe stated? Cant wait to try this!
Vanessa, curry powder is not a suitable substitute for red curry paste.
Just made this and it turned out amazing!! Honestly so much better than a restaurant and so easy!! Thank you!!
Thank you, Caroline!
I made this tonight and it was a huge hit. We used 1/2 lbs shrimp and 3/4 lbs chicken breast. I had to 1/2 the fish sauce due to dietary restrictions on sodium and not knowing a suitable alternative. The flavors still came together perfectly and this will be a go-to when I want a delicious soup!
Thank you!
Thank you for sharing with us!
Could you substitute Almond for Coconut milk in this or what would you reccomend? My husband is allergic and I really want to make this for my family. I looks amazing.
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
You are a Queen in the kitchen.
This was soooo good. It’s just as delicious as it looks. I want to try it with shrimp next time (just a personal preference). This is definitely going to be made often at our house.
So great to hear!
Just made this soup last night, and oh em gee – it’s beyond incredible.
First time ever making any type of curry soup and I was nervous, but damn. This recipe is packed full of flavor, so satisfying, and has so many layers of sensory overload. It’s classy, elevated comfort food that made me feel like a real life chef. Plus it looks gorgeous and colorful in the bowl.
Just make this.
Thank you for sharing, Jamie!
This is so delicious! I thought I would miss the Kaffir lime leaves that I typically use with red curry, but it was perfect as is. For those that want a more authentic flavored curry paste without making it yourself, Mae Ploy brand is great, but be warned that it’s quite spicy! I use half that and half Thai Kitchen so it’s not too spicy for me. This is kind of like if Pho Ga and Thai Red Curry Chicken had a love child. I love red curry but had been getting a bit tired of the traditional red curry chicken dish I make, and this hit the spot. Plus, noodles!
Thanks for your feedback, Kate!
Aloha! I am using tofu do I skip the first step? And just add it in step 5?
Yes, that sounds perfect! 🙂
Now THAT’s what I’m talking’ about! Delicious! Be making this one a lot.
This was terrific! Just like the restaurant!!
Great!
Love your recipes and the new website. Quick question, what brand fish sauce do you use? I read all the comments hoping not to repeat a question. I didn’t really like the brand I used before. Thank you!
I use Thai Kitchen. That’s the only brand my local grocery store carries!
Thanks! I made the zucchini lasagna rolls for dinnner tonight. Delicious! Husband and child approved. Love your website!
Thank you, Robin!
Robin, if you can find Red Boat brand fish sauce, I’d advise buying a bottle. It’s excellent. I’ve seen it recently at Trader Joe’s and at Kroger, in addition to Asian markets.
Can you use spaghetti noodles or something else as a substitute for the rice noodles?
Of course!
I think I’m going to try making this on Friday – just had a question. I’m a vegetarian, so replacing the chicken with tofu – but I haven’t actually cooked with fofu before. Do you think it would make sense to season and cook the tofu a little bit like the chicken to add flavor, or just add directly to the soup?
I personally like to add tofu without any kind of seasoning but this really depends on personal preference. Hope that helps!
I just made this for dinner! I added shitake mushrooms and shrimp.
Turned out perfect! Thank you…I was soooo good!
Yum, I bet shrimp was great with this!