Thai Red Curry Noodle Soup
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this for my daughter by request she likes to test my cooking abilities and it was absolutely fabulous. I did use Shrimp instead of chicken but it was above and beyond “GOOD”!!
I made this night before last and used coconut cream instead of coconut milk as that is all I had, otherwise exactly as stated in the recipe and OMG!!! I had guests and it was rated 5+ stars. WOW! The flavor is incredible! I really can’t complain about anything but I think next time I will serve the noodles on the side and allow people to add however many they want or use half as many as the recipe calls for. I only used 4 oz of the rice vermicelli but it was a lot of noodles. Not a criticism at all…I just think we preferred more of the broth to slurp. LOL
Made it! It was warm with a lovely hint of spice Flavours were delicious but nothing too powerful.
Perfect on a cooler day.
Thanks !!❤️
This is excellent!! I have tried with pork, shrimp and thinly sliced beef.. all great! I also replaced the noodles with Healthy Noodle by Kibun, available at Costco as a low carb, calorie, sodium alternative which was very good. Love this recipe! Thank You!!!
Just finished cooking it and about to sit down to eat, the broth tastes amazing, What is the best way to store it with the noodles in there?
Please no olive oil in Thai food!
Overall, this is a solid recipe. I struggled to get bold flavor so I threw in a bunch of basil with the stem and 2 quartered campari tomatoes which really helped. I pulled the basil out before serving.
I also swapped seared tofu and shrimp for the chicken, but chicken would also be great, as would mushrooms.
I made this with tofu and vegetable broth, and it was delicious! It had the perfect level of heat and spice.
I made this in advance, so I didn’t add the noodles. The first night, I served the broth and tofu over brown rice. Since this is just for me, I will heat the amount I want each night and then add a grain or the noodles at that time.
I made this soup last night! 5+ star delicious. I can’t wait to try some more of your recipes. 🙂
I like this lightened up version of the Thai red curry I usually make. Half the coconut milk so much more like a soup rather than a thick curry. Subbed tofu for chicken and vegetable broth for chicken broth, coconut sugar for the sugar and added zucchini, carrots, bok choy and rice noodles. So yummy and light!! Great recipe thats easy to customize. Thanks for this one!!
wow…just WOW – so damn delish! quick ?……can I freeze it cuz it’s only me and there’s alot..lol
best ever
I love the soup it is fabulous. I have on occasion made it more of a pasta dish by adding the full box of rice noodles and doubling the curry and garlic. We love it both ways.
I made it exactly following the recipe, and it’s delicious! My entire family loves it!
Absolutely delicious!
Love this recipe! I have been making it for years and have tried other curry recipes but always come back to this one. My husband and almost 3 year old also love it.
I have one question- I am currently pregnant and trying to stock up on freezer friendly meals. Could I freeze the broth without the noodles? Thank you!
This could be my fault for subbing lite coconut milk, because that’s what I had in my cupboard, but the flavors just didn’t pop at all. It was bland. We used wild Argentine Red Shrimp in place of chicken, and they were a fantastic texture to compliment the pad Thai noodles.
I think I’ll give it another try, use full fat coconut milk, and perhaps either strain out the onions and peppers or blend the broth before adding the protein. The chunky sautéed onions and peppers leant to more of an Italian soup than an Asian soup. And definitely add more ginger, and perhaps add some lemongrass. It didn’t taste like a Thai soup…..none of those flavors came through.
We’ll give it another go. It’s beautiful and simple to make.
I made this (1/3 recipe)for my dinner tonite, thinking I would have something all ready to eat when I finished a busy day tomorrow. It was so delicious that I ate tomorrow’s tonite. It goes in my recipe saver and I thank you for such a simple and delicious dinner tonite.
Great recipe, I omitted the animal products and it was still fantastic
Do you use vermicelli or angel hair rice noodles? The thinnest ones? There are so many choices in the store
Great Recipe! Very similar to the Tom Khai Soup I have made before. I would recommend leaving out the red pepper until you add the chicken or even slightly later if you want a little more texture to it. I don’t believe it is needed for flavor when the Onion and Garlic is added so hold off to prevent soggy, red, strings.