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 is literally my favourite recipe! I loosely follow it to my own personal taste but it is just delicious. My favourite comfort dinner, we cook it every week alternating rice noodles and sticky rice
I made this and it is delicious!! Thank you!!
This was AMAZING! My husband said it’s better than any he’s had at a restaurant and said this needs to go into the rotation. My son and I agree. This is the best soup.
very tasty! definitely a dish that has never been presented in my parent’s house before. but not difficult at all! i used the whole 16 oz of noodles because my parents aren’t huge soup fans. i’m going to try it with rice next time. thanks for sharing this recipe! it’ll definitely be a staple!
I don’t have fish sauce. Will it taste ok without it?
I use soy sauce instead and its fine.
Absolutely delicious and super savoury. Added in some mushrooms and bean sprouts as which i felt added a lot. One of the best soups Ive had in a while.
This is so good!! I doubled the recipe for my family of 4 and it was needed! We all loved. We do theme night dinners with friends and I am making this on our next Thai night!
Delicious! I used sauteed tofu instead of chicken. I used low fat coconut milk. Loved it. Will make again and again!
Normally I am disappointed in recipes but this one worked so perfectly. All the flavors were magic! Loved every bite!
Wonderful flavors. Made homemade stock for it. Marinated the chicken a couple hours before cooking with Thai/Indian spices. Added bamboo, water chestnuts and a large spoonful of white miso paste. Husband loved it!
Amazing. Tasted just like Big Bowl Thai Red Curry
Absolutely delicious! I have made this three times now. The third time I used shrimp instead of chicken and pho broth instead of chicken broth. I can’t get enough of it either way! This also tastes really good using Campbell’s chicken broth with white wine. Thank you for such a delicious recipe!!
This turned out fantastic! I added extra veggies that I had lying around and it still tasted good.
I made this last night and WOW, it’s was absolutely delicious. It was spicy, I used Mae Ploy Red Curry Paste, Authentic Thai Curry Paste With Red Chili and that’s what made it spicy. I used 3 tablespoons of Three Crabs brand Fish Sauce but that’s because I didn’t add any other salt. I made some white rice to go with it, I will I’ll certainly make it again.
I made this for my family and they LOVED it
Not to spicy and simple to make
Absolutely perfect
Absolutely delicious and a family favorite!
I was worried this would be too spicy, but it is absolutely perfect! Tastes just like something I would get in a restaurant. My husband ate 3 servings and asked me to make it “again, and again, and again”! It was relatively cheap and very easy to make.
This is SO delicious!! One of my all time favorites….
I have made your recipe a few times and it is AMAZINGLY DELICIOUS. I forwarded your link to one of my Granddaughters and she made it for her family and they loved it! None left for me when I visited her the next day! Everyone who has eaten it has loved it!
So delicious – absolutely perfect. Will be a regular Friday dins
I’m going to try this recipe. Looks great.
Duke’s Pad Thai in W. Columbia SC makes a similar specialty bowl called “Hung Over In Laos” using a similar broth, chicken, shrimp, and the noodles. It’s topped with beans sprouts, a bit of shredded purple cabbage, cilantro and basil leaves. It’s a 120-mile round trip so I’m wanting to make a similar soup at home. This is definitely what I was looking for.