Name: Thai Red Curry Noodle Soup
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 ½-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

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Why You’ll Love This Recipe

This Thai Red Curry Noodle Soup is a vibrant, flavorful, and comforting dish that’s better than takeout! It’s packed with tender chicken, rice noodles, fresh herbs, and a creamy coconut broth, all infused with the warmth of red curry paste and the zing of lime juice. This soup is a perfect balance of rich, spicy, and aromatic flavors that will transport your taste buds to a whole new level. Quick to make and deeply satisfying, it’s the ideal meal for a cozy weeknight dinner or a flavorful weekend treat.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, then add the chicken to the pot and cook until golden, about 2-3 minutes. Once cooked, remove the chicken and set it aside.
Sauté Vegetables: In the same pot, add garlic, red bell pepper, and onion. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Add Curry Paste and Ginger: Stir in the red curry paste and grated ginger, cooking until fragrant, about 1 minute.
Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Simmer the Soup: Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
Cook the Noodles: Stir in the rice noodles, fish sauce, and brown sugar. Let the noodles cook until tender, about 5 minutes.
Finish the Soup: Remove from heat and stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls and serve immediately, garnished with additional fresh herbs if desired.

Servings and Timing

Servings: 6 (8 cups)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Vegetarian Version: Substitute the chicken with tofu or tempeh and use vegetable broth for a delicious vegetarian option.
Spicy Kick: Add more red curry paste or fresh chilies to increase the heat for spice lovers.
Noodle Alternatives: You can use different types of noodles, like udon or soba, if rice noodles are unavailable.
Extra Veggies: Feel free to add other vegetables like mushrooms, spinach, or zucchini for extra texture and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some liquid, so add extra broth when reheating.
Reheating: Reheat on the stovetop over medium heat, adding a bit more chicken broth if the soup has thickened too much.

FAQs

Can I make this soup in advance?

Yes! The soup tastes even better the next day as the flavors continue to develop. You can make it ahead of time and store it in the fridge.

Can I freeze this soup?

It’s best to freeze the broth and chicken mixture before adding the noodles. The noodles tend to get soggy after freezing, so add them when reheating.

Can I adjust the spiciness?

Yes, you can adjust the amount of red curry paste to make the soup as mild or spicy as you like. Start with less and add more to taste.

Can I use a different type of milk?

Yes, you can substitute the coconut milk with heavy cream or any non-dairy milk for a different flavor profile, but it will change the texture slightly.

How do I make this soup thicker?

If you prefer a thicker soup, you can reduce the amount of broth, or you can blend a portion of the soup (without the noodles) and then return it to the pot for a creamy texture.

Conclusion

This Thai Red Curry Noodle Soup is an exciting and flavorful dish that brings the heat and heartiness of Thai cuisine right to your kitchen. Packed with tender chicken, rice noodles, and vibrant herbs, it’s a well-balanced meal that’s easy to make and incredibly satisfying. Whether you make it for a weeknight dinner or a weekend treat, this soup is sure to become a favorite!