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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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.
Yum! Will beaming this for dinner Sunday, but I will be using shrimps, only because my family are so in love with seafood . Thank you for sharing, and have a great weekend.
Your nutrition info says 0 saturated fat. How can that be with a whole can of coconut milk? I hope you have found a fat free brand – please share!
Hi Debbie, good catch! We accidentally used the numbers for fresh coconut milk instead of canned, so there lies the difference. It’s updated now. Thank you 🙂
T.J.’s Has A ( not sure if I can use store name… but sure everyone knows what I’m talking about…$
“Fat Free” Coconut Creamer ( Dairy Case)
I just found it yesterday…..
Delicious sub for my 1/2 n1/2 in coffee….
As A Trained Culinary Chef- I luv luv luv finding
fun items.
I’ve been Ill & out of the loop, so this may be old
news…. but …..
I’m definitely going to play around w/ it in recipes
This one to start. Will keep you apprised !!
It looks delicious! I am in love with Thai food!