Thai Red Curry Chicken Noodle Soup.

Thai Red Curry Noodle Soup is a fragrant, rich, and comforting bowl of warmth made with tender chicken, chewy rice noodles, aromatic red curry, and creamy coconut milk. Bursting with bold Thai flavors like garlic, ginger, lime, cilantro, and basil, this one-pot dish is as satisfying as it is simple to make—perfect for weeknights or cozy weekends.

Why You’ll Love This Recipe

• Easy, one-pot meal

• Ready in under an hour

• Loaded with bold Thai flavors

• Creamy coconut broth with a spicy kick

• Customizable with different proteins or vegetables

• Healthier and more affordable than takeout

• Great for leftovers

• Family-friendly with adjustable spice level

• Naturally gluten-free

• Comforting and satisfying

Ingredients

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

• 1 tablespoon olive oil

• 1½ 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 (preferably full-fat)

• 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

Directions

1. Heat olive oil in a large Dutch oven over medium heat. Season chicken with salt and pepper. Add to the pot and cook until golden, about 2–3 minutes. Remove and set aside.

2. Add garlic, red bell pepper, and onion to the pot. Sauté until tender, about 3–4 minutes.

3. Stir in red curry paste and ginger. Cook until fragrant, about 1 minute.

4. Pour in the chicken broth and coconut milk. Scrape any browned bits from the bottom.

5. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

6. Add rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.

7. Remove from heat. Stir in green onions, cilantro, basil, and lime juice. Adjust seasoning as needed.

8. Serve hot and enjoy immediately.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Vegetarian: Use tofu and vegetable broth

• Seafood: Swap chicken for shrimp or scallops

• Spicy: Add Thai chilies or more red curry paste

• Low-carb: Use shirataki noodles or zoodles

• Extra veggies: Add mushrooms, spinach, bok choy, or zucchini

• Green curry: Replace red curry paste with green for a different twist

Storage / Reheating

• Refrigerator: Store broth and noodles separately in airtight containers for up to 2 days

• Reheat: Warm broth gently on the stovetop; add noodles just before serving

• Freezer: Not recommended due to coconut milk separation upon thawing

FAQs

Can I use shrimp or tofu instead of chicken?

Yes! Shrimp, tofu, or even beef are great substitutions in this soup.

What if I can’t find red curry paste?

You can substitute with green curry paste or make your own using red chilies, garlic, and spices.

Can I make this vegetarian or vegan?

Absolutely. Use tofu and vegetable broth, and ensure your curry paste and fish sauce substitutes are plant-based.

Is this soup very spicy?

It has a mild to moderate heat. You can adjust by using less curry paste or adding more for extra spice.

What’s the best brand of red curry paste to use?

Mae Ploy is flavorful but spicier. Thai Kitchen is milder and widely available.

Can I make this ahead of time?

Yes, just store the broth and noodles separately to avoid soggy noodles.

Can I use a different type of noodle?

Yes, you can use udon, soba, or even angel hair pasta in a pinch.

What does fish sauce do?

It adds depth, saltiness, and umami without making the soup taste “fishy.”

Can I freeze this soup?

It’s not ideal—coconut milk tends to separate when frozen and thawed.

What do I serve with Thai curry noodle soup?

Great options include chicken satay, spring rolls, or a simple cucumber salad.

Conclusion

Thai Red Curry Noodle Soup is a flavor-packed, comforting meal that’s surprisingly easy to whip up at home. With a rich coconut broth, tender chicken, chewy noodles, and fresh herbs, it’s a dish that feels both indulgent and nourishing. Whether you’re serving it to guests or cozying up with a bowl solo, it’s a sure hit for any night of the week.