When it comes to comfort food with a kick of bold flavors, Thai Red Curry Noodle Soup is a recipe that never disappoints. Packed with tender bites of chicken, silky rice noodles, vibrant herbs, and a creamy, spiced coconut broth, this dish is a perfect balance of savory, sweet, tangy, and spicy. The best part? It’s so much better (and healthier!) than takeout and can be made right in your own kitchen with ease.
Whether you’re craving something warm on a chilly evening or simply want to indulge in a restaurant-quality meal at home, this Thai Red Curry Noodle Soup recipe is sure to become a staple in your culinary repertoire. Let’s dive into how you can whip up this delicious dish!
Why You’ll Love This Recipe
- Quick and Easy: With simple steps and minimal prep, this soup comes together in under 30 minutes.
- Customizable: Adjust the spice level or swap out ingredients to suit your taste preferences.
- Packed with Flavor: The combination of red curry paste, fresh herbs, and lime juice creates an explosion of flavors in every bite.
- One-Pot Wonder: Minimal cleanup required—everything cooks in one pot!
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to make this soul-warming soup:
- Protein: 1 ½ pounds of boneless, skinless chicken breasts cut into bite-sized chunks.
- Aromatic Base: Garlic (3 cloves, minced), red bell pepper (diced), onion (diced), and freshly grated ginger (1 tablespoon).
- Flavor Boosters: Red curry paste (3 tablespoons), fish sauce (1 tablespoon), and brown sugar (2 teaspoons).
- Broth & Creaminess: Low-sodium chicken broth (6 cups) and coconut milk (1 can, 13.5 ounces).
- Noodles: Rice noodles (4 ounces) for that satisfying slurp factor.
- Herbs & Garnish: Green onions, fresh cilantro leaves, fresh basil leaves, and freshly squeezed lime juice for a pop of freshness.
- Seasoning: Kosher salt and freshly ground black pepper to taste.
Step-by-Step Instructions
1. Prepare the Chicken
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken chunks with salt and pepper, then add them to the pot. Cook for 2–3 minutes until golden brown. Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics
In the same pot, add garlic, red bell pepper, and onion. Cook for about 3–4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
3. Build the Flavor Base
Stir in the red curry paste and freshly grated ginger. Let it cook for about 1 minute until the mixture becomes aromatic. This step is crucial for unlocking the deep flavors of the curry paste.
4. Add Broth and Coconut Milk
Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot for extra flavor. Stir well to combine.
5. Simmer with Chicken
Return the cooked chicken to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together beautifully.
6. Cook the Noodles
Stir in the rice noodles, fish sauce, and brown sugar. Cook for about 5 minutes or until the noodles are tender but not mushy.
7. Add Fresh Herbs and Lime Juice
Remove the pot from heat and stir in green onions, chopped cilantro, chopped basil leaves, and freshly squeezed lime juice. Adjust seasoning with salt and pepper as needed.
8. Serve Immediately
Ladle the soup into bowls and serve hot. Garnish with extra herbs or lime wedges if desired for an added burst of freshness!
Tips for Success
- Don’t Overcook the Noodles: Rice noodles cook quickly, so keep an eye on them to avoid turning them mushy.
- Adjust the Spice Level: If you prefer a milder soup, use less red curry paste or add more coconut milk to balance out the heat. For extra spice, toss in some sliced Thai chilies or crushed red pepper flakes.
- Make It Vegetarian: Swap out chicken for tofu or your favorite vegetables like mushrooms, zucchini, or spinach. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to loosen up the consistency.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of noodle?
Absolutely! While rice noodles are traditional for this recipe, you can substitute them with egg noodles, soba noodles, or even spaghetti if that’s what you have on hand.
Q2: Is red curry paste very spicy?
Red curry paste has a medium level of spiciness that can vary by brand. You can adjust the quantity based on your spice tolerance or opt for a milder curry paste if needed.
Q3: Can I freeze this soup?
Coconut milk-based soups don’t freeze well as they can separate upon reheating. However, you can freeze the soup base (without noodles) and add freshly cooked noodles when reheating.
Q4: What can I serve with Thai Red Curry Noodle Soup?
This soup is hearty enough to stand alone but pairs beautifully with Thai-inspired appetizers like spring rolls or a simple cucumber salad.
Q5: Can I make this soup ahead of time?
Yes! You can prepare the soup base ahead of time and store it in the refrigerator for up to two days. When ready to serve, reheat it on low heat and add fresh noodles and herbs.
Final Thoughts
Thai Red Curry Noodle Soup is more than just a meal—it’s an experience that brings together vibrant flavors and comforting textures in every spoonful. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to impress while keeping things simple and fuss-free.
So why wait for takeout when you can create this restaurant-worthy dish at home? Gather your ingredients, follow these easy steps, and enjoy a bowl of deliciousness that will transport your taste buds straight to Thailand!
PrintThai Red Curry Noodle Soup Recipe
So much better than takeout! This comforting Thai Red Curry Noodle Soup is packed with tender chicken, rice noodles, creamy coconut milk, and fresh herbs like cilantro and basil, with a touch of lime for a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Chicken & Vegetables:
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
For the Broth:
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low-sodium chicken broth
1 (13.5-ounce) can coconut milk
Noodles & Seasoning:
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
Toppings:
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
Instructions
Cook the Chicken:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper, to taste. Add the chicken to the pot and cook until golden, about 2-3 minutes. Remove and set aside.
Sauté the Vegetables:
Add garlic, red bell pepper, and onion to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add Curry Paste & Ginger:
Stir in the red curry paste and freshly grated ginger. Cook until fragrant, about 1 minute.
Prepare the Broth:
Stir in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot for extra flavor.
Simmer with Chicken:
Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
Cook the Noodles:
Stir in the rice noodles, fish sauce, and brown sugar. Continue cooking until the noodles are tender, about 5 minutes.
Add Fresh Herbs & Lime:
Remove the pot from heat. Stir in the green onions, cilantro, basil, and freshly squeezed lime juice. Adjust seasoning with additional salt and pepper, to taste.
Serve:
Ladle the soup into bowls and serve immediately.
Notes
- Spice Level: Adjust the amount of red curry paste to control the heat.
- Noodle Options: Swap rice noodles with egg noodles or ramen for a twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~350
- Sugar: ~7g
- Sodium: ~850mg
- Fat: ~15g
- Saturated Fat: ~10g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~3g
- Protein: ~25g
- Cholesterol: ~50mg
