Thai Red Curry Noodle Soup
This post may contain affiliate links. Please see our privacy policy for details.
So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!
Featured Comment
reasons to make thai red curry noodle soup
- Restaurant-quality made right at home for half the cost (and even tastier IMO)
- Fragrant, flavorful, cold weather comfort food, full of bold Thai flavors
- No-fuss one pot dinner which means less dishes, less clean up
- Great clean-out-the-fridge meal, adding in any lingering veggies that needs to be used up
- Quick and easy for busy weeknights but also fancy enough for company
what is red curry paste and where can i find it
Commonly used in Thai dishes, red curry paste is made from a blend of red chili pepper, garlic, lemongrass, Thai ginger and various spices. This is typically used for stir-fry, soups or mixed with coconut milk for curry. Red curry paste is readily available in most grocery store chains, particularly the Thai Kitchen brand, and online, with some brands containing shellfish (shrimp paste).
tips and tricks for success
- Use your favorite protein. This recipe will work well with chicken thighs, chicken breasts, shrimp or tofu.
- Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
- Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
- Mix it up. Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use your favorite noodles (vermicelli, udon or soba noodles).
- Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.
what to serve with thai red curry noodle soup
Tools For This Recipe
Dutch oven
Thai Red Curry Noodle Soup: Frequently Asked Questions
Absolutely! Shrimp or tofu are both great options.
We personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great with mild heat, and more readily available at most grocery stores.
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
Leftovers can be stored in an airtight container in the fridge for 1-2 days, separating the rice noodles from the broth.
We do not recommend freezing this as coconut milk tends to separate when frozen.
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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I just made a run to the supermarket
I can not wait to see how this tastes tonight. The only thing is I did not find Red curry paste.
Only green. Also found Concentrated curry paste Hot from Patakas. It didn’t say red but it looked red so I bought it. Do you think it’ll work out? IS it similar?
It’s hard to say, Sylvanna – I have never tried or seen that product before! But please let me know how it turns out if you give it a try! 🙂
Thanks so much for replying. I will give it a go just Because I’m impatientol and can’t make another run to the store. I’ll let u know.
Please do! 🙂
Sylvanna, I have purchased the Patakas curry before in the same predicament ha because I didn’t want to go to another store. Made curry turkey burgers with it and it wasn’t the same Asian curry flavor at all. They were still good, but I like the depth of the real green and red curry pastes. I think Patakas is less strong and also maybe an Indian curry, but I am not entirely sure.
I have the Thai Kitchen green curry paste on hand. Is that an ok substitution?
Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! 🙂
This looks amazing! Any ideas for what I could serve on the side? I have some hungry men in my house who may not appreciate “just soup” for dinner.
Of course!
These would be great accompaniments:
https://damndelicious.net/2016/09/30/sheet-pan-asian-stir-fry/
https://damndelicious.net/2015/12/27/asian-garlic-noodles/
https://damndelicious.net/2016/06/10/shrimp-egg-rolls/
More chili! Yum yum!
Oooooh, that lovely orange color you get when you combine coconut milk and red curry! Priceless AND delicious! Can’t wait to try this.
This looks so yummy and healthy! I can’t wait to try!!
Is red curry Spicey hot?
Yes, it is a little bit spicy.
I have some left over cooked chicken. Any chance I could use that up in this recipe (this once) instead of raw chicken?
Yes, absolutely. What a great way to repurpose leftovers!
Where is all the sodium coming from? Is that calulatio for the whole recipe or per serving. That is very high
The nutritional information is for each serving. The majority of the sodium comes from the red curry paste (383 mg per serving) and the fish sauce (236 mg).
I am OBSESSED with this recipe. My only lament is it isn’t enough to feed my family. Whenever I double the recipe it comes out very watery and bland. Do you have any tips on how I could double this recipe?
What brand of rice noodles do you use? There are so many different kinds and different widths. I have used some that end up being so thin that they are TOO thin.
What else would work with this dish other than chicken? Suggestions please 🙂
Tofu would be a great substitute.
I use ground pork a lot in this dish. Curry w/vermicelli is my favorite thing in the world. Turkey and fish work well also.
I use shrimp
Wondering what brand you would recommend for the red curry paste. Thanks!
I use Thai Kitchen.
I need this in my life asap!
Paige
http://thehappyflammily.com
I’ve just discovered the deliciousness of Red Curry. This sounds sooo good that I think I’m going to have to go my local Asian store and lay in a few supplies and make a pot this weekend! Thank you for another super recipe.
So yummy!!! Made it for lunch but used firm tofu instead of chicken and added Thai chilies. Perfect!!
Great modifications, that sounds so yummy!
I cannot wait to try this – I just bought red curry paste, coconut milk and ginger. 🙂 And if anyone is doing WW Freestyle, this is 7 points per serving.
That sounds great! Have fun and let us know how it turns out!
Oh thanks for the ww points I was too lazy to enter.
Question: how many noodles? Half an 8 ounce package meaning total of 4 ounces noodles? Or half a 16 ounce noodle package, total of 8 ounces?
Half of an 8 ounce package, so 4 ounces.
Is the coconut milk sweetened or unsweetened? Looks good can’t wait to make it.
Unsweetened! 🙂
Can the Thai curry soup be made without fish sauce? I’m allergic to any fish.
Yes, you can omit.
Did you try this without fish sauce? I’m curious to see how it tasted without it.
I always make this soup and never use fish sauce. I originally put it in the 1st time, and didn’t care for it. Have made it about 10x since and omitted it everytime. Its delicious. I also add a little more brown sugar, just to sweeten the spice from the curry.
Can I make homeade soups in a Crockpot?
Absolutely! If you want to browse for some, explore the Slow Cooker section here: https://damndelicious.net/category/slow-cooker/ There are lots of different soups waiting for you 🙂
what name brand curry paste do you prefer?? thanks
I use Thai Kitchen.
How can I make the red curry paste ?
Luisa, you can actually purchase red curry paste from your local grocery store. Most grocery store chains carry them in the Asian section.