Name: Thai Red Curry Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
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

Jump to Recipe· 3.9 from 6 reviews

I absolutely adore this Thai Red Curry Noodle Soup Recipe because it brings together the vibrant, creamy flavors of Thai cuisine with the comforting warmth of a noodle soup. Every spoonful bursts with tender chicken, fragrant herbs, and that perfect balance of spicy, sweet, and tangy notes that make each bite so memorable. It’s become one of my go-to dishes when I want something nourishing yet exciting, and the way the coconut milk and red curry paste meld into the broth just makes me feel like I’ve traveled straight to a bustling street food market in Thailand.

Why You’ll Love This Thai Red Curry Noodle Soup Recipe

From the moment I start simmering this soup, I get reminded why it stands out in my recipe collection. The flavor profile is an irresistible blend of rich coconut creaminess from the coconut milk and the vibrant, fragrant heat from the red curry paste. The fresh lime juice and herbs like cilantro and basil add layers of brightness that keep the soup far from heavy or one-dimensional. I love how each spoonful is a fresh burst of taste, warming you up without being overpowering.

Another thing I appreciate is how approachable this recipe is. Despite its fancy restaurant-quality flavors, it’s so straightforward to make. The ingredients come together in one pot with minimal fuss, and the noodles cook right in the broth, so no separate pots to worry about. I often whip this up for weeknight dinners, but it also feels special enough for casual dinner parties or whenever I want to impress guests without breaking a sweat. The mix of easy prep and complex flavor really sets it apart for me.

Ingredients You’ll Need

A white plate on the bottom right filled with small cubed raw pink chicken pieces, surrounded by clear glass bowls holding chopped white onions, brown sugar, red paste, green sliced spring onions, and diced red bell peppers. To the left, two whole limes, one cut in half showing bright green inside, fresh green cilantro leaves, light yellow garlic cloves, two large light brown and sliced ginger roots, a clear bowl with light orange broth, and a bundle of uncooked thin spaghetti are arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What I love most about this soup is how it uses simple, easy-to-find ingredients that each play a crucial role in crafting the final dish’s harmony. Every component adds a unique texture, aroma, or burst of flavor that makes this soup truly special.

Olive oil: Provides a neutral base to sauté the chicken and veggies for a lovely caramelized flavor.
Boneless, skinless chicken breasts: Tender and lean protein that soaks up all the curry’s spices beautifully.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
Garlic: Adds a pungent, aromatic punch foundational to Thai cooking.
Red bell pepper: Brings sweet crunch and vibrant color to the soup.
Onion: Adds natural sweetness and depth to the broth.
Red curry paste: The star ingredient – packed with chilies, lemongrass, and spices that give this soup its signature heat and fragrance.
Freshly grated ginger: Contributes a warm, zesty undertone that perfectly complements the curry.
Low sodium chicken broth: Creates a savory, rich base for the soup to develop layers of flavor.
Coconut milk: Adds luscious creaminess and balances the heat with a subtle sweetness.
Rice noodles: The perfect gluten-free noodle — tender but slightly chewy — soaking up the flavorful broth.
Fish sauce: Brings in authentic umami depth and saltiness typical of Thai dishes.
Brown sugar: A touch of sweetness that rounds out the spicy and savory elements.
Green onions: Fresh, mild onion flavor and a crisp bite to finish.
Fresh cilantro leaves: Adds bright herbal notes and a refreshing finish.
Fresh basil leaves: Offers a sweet, slightly peppery aroma essential to this cuisine.
Lime juice: The zesty acidity that lifts the entire soup’s flavor profile with a tangy brightness.

Directions

Step 1: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks generously with salt and pepper. Add the chicken to the pot and cook until golden brown on all sides, about 2 to 3 minutes. Once browned, remove the chicken and set it aside—this locks in the juices and adds a delicious caramelized flavor.

Step 2: In the same pot, add the minced garlic, diced red bell pepper, and onion. Cook these, stirring occasionally, until the vegetables become tender and aromatic, roughly 3 to 4 minutes. This step helps build a flavorful base for the curry.

Step 3: Stir in the red curry paste and freshly grated ginger. Cook them together for about 1 minute until you can smell their fragrant spices coming alive. This will deepen the soup’s complexity and ensure the paste releases all its flavor.

Step 4: Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these nuggets add incredible depth. Bring the mixture to a boil.

Step 5: Return the cooked chicken pieces to the pot. Reduce the heat and let it simmer gently, stirring occasionally for about 10 minutes. This allows the chicken to finish cooking and the flavors to meld beautifully.

Step 6: Add the rice noodles, fish sauce, and brown sugar. Stir gently and cook for about 5 minutes or until the noodles become tender but still satisfyingly chewy. This cooking in broth method helps the noodles absorb the incredible curry flavors.

Step 7: Remove the pot from heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper if needed. These fresh ingredients brighten and balance the rich soup perfectly.

Step 8: Serve right away while piping hot. Ladle the soup into bowls so each serving gets a good mix of chicken, noodles, and herbs. I love to garnish with extra cilantro and lime wedges for an added pop of freshness.

Servings and Timing

This recipe yields 6 hearty servings, which is perfect for feeding a family or hosting a small gathering. The prep time is just 15 minutes, mostly hands-on chopping and seasoning. Cooking takes about 35 minutes, which includes simmering the broth and noodles until tender. Altogether, you’re looking at around 50 minutes from start to finish, with no additional resting time needed—this dish is designed to be enjoyed fresh and hot!

How to Serve This Thai Red Curry Noodle Soup Recipe

A large black round pot filled with a rich orange-red soup containing thin noodles and chunks of light-colored chicken, with pieces of red bell pepper and small green herbs visible throughout. Bright green cilantro leaves are scattered on top, adding a fresh pop of color. The pot is placed on a white marbled surface, next to a wooden board holding several lime wedges and a bunch of fresh cilantro. A black plate with wooden chopsticks rests nearby. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Thai Red Curry Noodle Soup, I like to keep things vibrant and fresh. I usually set out extra lime wedges, some chopped cilantro, and thinly sliced green onions for guests to customize their bowls. It adds an interactive element and a fresh crunch that complements the creamy curry broth. For plating, I scoop generous portions into deep soup bowls that keep the soup warm longer, and I always make sure the noodles and chicken are evenly distributed so every spoonful is balanced.

This soup pairs beautifully with a light, crisp side to offset its richness. I often serve a simple cucumber salad with a sweet chili dressing or some crunchy spring rolls to add texture contrast. For drinks, I’ve found that a cold, lightly sweetened iced tea or a sparkling water with lime is refreshing. If I’m in the mood for cocktails, a mango margarita or a crisp Riesling wine works wonderfully to balance the spiciness of the curry.

Because this soup is best enjoyed piping hot, I recommend serving it immediately after cooking. It’s an ideal meal for chilly evenings when you want something soothing and packed with flavor. The portion sizes are generous, but I find leftovers just as delightful reheated, especially with a little fresh lime and herbs on top again.

Variations

Over time, I’ve experimented with tweaking this Thai Red Curry Noodle Soup Recipe to suit different tastes and needs. If you prefer a vegetarian or vegan option, simply swap the chicken broth for vegetable broth and replace chicken breasts with tofu or hearty mushrooms like shiitake or portobello. The coconut milk and curry paste already provide plenty of richness, so the texture remains satisfying.

If you’re watching gluten intake, you’re in luck because rice noodles are naturally gluten-free. Just double-check the fish sauce to ensure it doesn’t contain any wheat-based additives or look for a gluten-free labeled alternative. For a milder flavor, reduce the amount of red curry paste or try substituting it with a yellow curry paste to tone down the heat.

In terms of cooking methods, I’ve occasionally tried making this soup in a slow cooker for a hands-off approach. I simply brown the chicken and veggies first, then combine everything in the slow cooker and let it simmer on low for about 4 hours. The flavors deepen even more, and the chicken turns incredibly tender, but I recommend adding the noodles and fresh herbs at the very end to keep their texture and vibrancy.

Storage and Reheating

Storing Leftovers

I like to store any leftover Thai Red Curry Noodle Soup in airtight containers or glass jars to keep it fresh in the refrigerator. It will keep well for up to 3 days. When storing, I try to keep the noodles submerged in the broth to prevent them from drying out or sticking together. If the noodles absorb too much liquid overnight, you can always add a splash of broth or coconut milk when reheating.

Freezing

This soup can be frozen, but I recommend freezing the broth and chicken separately from the noodles and fresh herbs if possible. Freezing noodles can cause them to become mushy upon thawing. Store the broth and chicken in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and cook the noodles fresh or thaw separately and add at serving time to maintain perfect texture.

Reheating

The best way to reheat this curry noodle soup is gently on the stovetop over medium-low heat. Stir frequently and add a splash of chicken broth or coconut milk if the soup seems too thick or the noodles have absorbed too much liquid. Avoid overheating or boiling vigorously as this can break down the noodles and herbs, resulting in a less pleasant texture. Add fresh herbs and lime juice just before serving again for that bright fresh finish.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Shrimp, tofu, or thinly sliced beef work wonderfully in this soup. Just adjust the cooking time accordingly—for example, shrimp only needs a few minutes to cook through, while tofu is best added towards the end.

Is this recipe very spicy?

The heat level depends entirely on your red curry paste. Some brands are milder, some pack more punch. If you prefer less spice, start with 1 to 2 tablespoons of curry paste instead of 3, and add more after tasting if needed.

Can I prepare this soup in advance?

You can prep most of the ingredients in advance like chopping the veggies and measuring out spices. However, I suggest cooking the noodles just before serving or storing them separately to avoid sogginess.

What type of noodles are best for this soup?

Rice noodles are my favorite for their lightness and texture, and they’re gluten-free, too. Flat or round rice noodles work well—just adjust cooking times as needed since thickness varies.

Can I make this soup vegan?

Yes! Use vegetable broth instead of chicken, replace fish sauce with soy sauce or tamari, and use tofu or vegetables instead of chicken for a delicious vegan version.

Conclusion

I truly hope you give this Thai Red Curry Noodle Soup Recipe a try soon. It’s one of those dishes that never fails to comfort and excite me simultaneously. The combination of creamy coconut, fragrant herbs, tender chicken, and silky noodles is just magical. Whether you’re cooking for yourself or a crowd, this soup has a way of bringing smiles to the table, and I can’t wait for it to become a favorite in your home too!