Thai Red Curry Noodle Soup (Quick, Flavorful, and Comforting!)

This Thai Red Curry Noodle Soup is a flavor explosion! It’s a quick, easy, and incredibly satisfying soup that combines tender chicken, rice noodles, and a rich and creamy coconut curry broth. I love how this recipe is both comforting and packed with vibrant Thai flavors. It’s perfect for a weeknight dinner, a cozy night in, or any time you’re craving a warm and delicious soup.

Why You’ll Love This Thai Red Curry Noodle Soup

• Bold Flavor: The combination of red curry paste, coconut milk, ginger, garlic, and lime juice creates a complex and delicious flavor profile.
• Quick and Easy: Ready in about 30 minutes, this soup is perfect for busy weeknights.
• Comforting and Satisfying: The creamy coconut broth, tender chicken, and rice noodles make for a hearty and satisfying meal.
• Customizable: You can easily adjust the ingredients to your liking.
• One-Pot Meal: Everything cooks together in one pot (or Dutch oven), making cleanup a breeze.

Ingredients for Thai Red Curry Noodle Soup

Here’s what you’ll need to make this flavorful soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Olive oil (Oil)
• Boneless, skinless chicken breasts, cut into 1/2-inch chunks (Meat)
• Garlic, minced (Aromatic)
• Red bell pepper, diced (Vegetable)
• Onion, diced (Vegetable)
• Low sodium chicken broth (Liquid)
• Coconut milk (canned, full-fat) (Dairy Alternative)
• Rice noodles (Noodles)
• Fish sauce (Condiment)
• Brown sugar (Sweetener)
• Green onions, thinly sliced (Vegetable)
• Chopped fresh cilantro leaves (Herb)
• Chopped fresh basil leaves (Herb)
• Freshly squeezed lime juice (Acid)

Seasoning

• Red Curry Paste
• Freshly Grated Ginger
• Kosher salt (Seasoning)
• Freshly ground black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Thai Red Curry Noodle Soup as is, but here are a few ideas for variations:

• Use Different Protein: Try using shrimp, tofu, or pork instead of chicken.
• Add More Vegetables: Toss in some mushrooms, spinach, bok choy, or carrots.
• Make it Spicier: Add a pinch of red pepper flakes or a dash of hot sauce to the broth.
• Different Noodles: Use udon noodles, soba noodles, or even ramen noodles instead of rice noodles.
• Add Peanut Butter: Stir in a tablespoon of peanut butter for a richer, nuttier flavor.

How to Make Thai Red Curry Noodle Soup

Let me show you how easy it is to make this Thai Red Curry Noodle Soup:

Cook the Chicken

1. I heat the olive oil in a large stockpot or Dutch oven over medium heat.
2. I season the chicken with salt and pepper, to taste.
3. I add the chicken to the stockpot and cook until it’s golden brown, about 2-3 minutes. I set the chicken aside.

Sauté Vegetables

1. I add the minced garlic, diced bell pepper, and diced onion to the pot.
2. I cook, stirring occasionally, until tender, about 3-4 minutes.

Add Curry Paste and Ginger

1. I stir in the red curry paste and freshly grated ginger until fragrant, about 1 minute.

Add Liquids and Simmer

1. I stir in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
2. I stir in the chicken.
3. I bring the mixture to a boil.
4. Then I reduce the heat and cook, stirring occasionally, until reduced, about 10 minutes.

Add Noodles and Remaining Ingredients

1. I stir in the rice noodles, fish sauce, and brown sugar.
2. I cook until the noodles are tender, about 5 minutes.

Finish and Serve

1. I remove the pot from the heat.
2. I stir in the green onions, cilantro, basil, and lime juice.
3. I season with salt and pepper, to taste.
4. I serve Immediately.

Tips and Tricks for the BEST Ramen Soup

Here are my secrets for making this soup truly exceptional:

• Use Full-Fat Coconut Milk: Full-fat coconut milk creates a richer and creamier broth.
• Fresh Ginger and Garlic: Freshly grated ginger and minced garlic have the best flavor.
• Don’t Overcook the Noodles: Cook the rice noodles just until they’re tender.
• Adjust Seasoning: Taste the soup and adjust the seasonings to your liking.
• Garnish Generously: Fresh herbs, lime wedges, and chili oil add a burst of freshness and flavor.

How to Serve

This Thai Red Curry Noodle Soup is a complete meal on its own, but here are a few serving suggestions:

• Lime Wedges: Serve with extra lime wedges for squeezing over the top.
• Chili Oil: Add a drizzle of chili oil for extra heat.
• Fresh Herbs: Garnish with extra cilantro and basil.

Make Ahead and Storage

You can make the broth ahead of time and store it in the refrigerator. Cook the noodles and add the toppings just before serving. Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs about Thai Red Curry Noodle Soup

• Can I use a different type of noodle?
  • Yes, you can use udon noodles, soba noodles, or even ramen noodles.
• Can I make this without the fish sauce?
  • The fish sauce adds a lot of umami flavor, but you can omit it if you prefer.
• Can I make this vegetarian?
  • Yes, you can.

Enjoy this flavorful, comforting, and easy-to-make Thai Red Curry Noodle Soup! It’s a perfect meal for a cozy night in.

Thai Red Curry Noodle Soup

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Main Course, Soup, Noodles
• Cuisine: Thai-Inspired

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Description

This Thai Red Curry Noodle Soup is a flavorful and fragrant dish that’s both comforting and easy to make. Tender chicken, rice noodles, and vegetables simmer in a creamy coconut milk broth infused with red curry paste, ginger, and garlic.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 3 tablespoons Thai red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low-sodium chicken broth
• 1 (13.5-ounce) can full-fat coconut milk
• 4 ounces rice noodles (thin rice vermicelli or wider rice noodles)
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar (light or dark)
• 3 green onions (scallions), thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves (Thai basil, if available, is excellent)

 

• 2 tablespoons freshly squeezed lime juice

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Instructions

• Heat Oil: Heat the olive oil in a large stockpot or Dutch oven over medium heat.
• Season Chicken: Season the chicken chunks generously with kosher salt and freshly ground black pepper.
• Cook Chicken: Add the seasoned chicken to the hot pot and cook, stirring occasionally, until lightly golden brown, about 2-3 minutes. Do not fully cook the chicken at this stage. Remove the chicken from the pot and set it aside.
• Sauté Vegetables: Add the minced garlic, diced red bell pepper, and diced onion to the pot. 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. Cook, stirring constantly, for about 1 minute, or until fragrant.
• Add Liquids: Pour in the chicken broth and coconut milk. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot (this adds flavor).
• Return Chicken: Return the partially cooked chicken to the pot.
• Simmer: Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover the pot partially, and simmer for about 10 minutes, stirring occasionally, or until the chicken is cooked through and the flavors have melded.
• Add Noodles and Seasonings: Stir in the rice noodles, fish sauce, and brown sugar. Cook, stirring occasionally, until the noodles are tender, about 5 minutes (or according to package directions). Note: Cooking time will vary depending on the type of rice noodles used.

 

• Finish and Serve: Remove the pot from the heat. Stir in the sliced green onions, chopped cilantro, chopped basil, and fresh lime juice. Taste and season with additional salt and pepper, if needed. Serve immediately.

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Notes

• Chicken: You can use boneless, skinless chicken thighs instead of breasts.
• Red Curry Paste: The amount of red curry paste can be adjusted to your preferred level of spiciness. Start with a smaller amount and add more to taste.
• Coconut Milk: Use full-fat coconut milk for the richest and creamiest broth.
• Rice Noodles: The type of rice noodles can be varied. Thin rice vermicelli will cook quickly, while wider rice noodles may take a bit longer.
• Fish Sauce: Fish sauce adds a salty, umami flavor to the soup. If you don’t have fish sauce, you can substitute soy sauce or tamari, but the flavor will be slightly different.
• Serving Suggestions: Serve this soup as a main course. You can add other vegetables, such as sliced mushrooms, snap peas, or baby corn.

 

• Storage