Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 oz rice noodles; 1 tbsp olive oil; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 3 cloves garlic, minced; 1 tbsp freshly grated ginger; 3 tbsp red curry paste; 4 cups chicken broth; 1 (13.5 oz) can coconut milk; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 red bell pepper, thinly sliced; 1 cup mushrooms, sliced; 2 green onions, thinly sliced; 1/4 cup fresh cilantro leaves; 1 tbsp lime juice

Thai Red Curry Noodle Soup is a rich, cozy bowl of rice noodles, tender chicken, and vegetables simmered in a fragrant coconut red curry broth. I love how it feels comforting, flavorful, and satisfying while still being easy enough for a weeknight dinner.

Ingredients

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

8 oz rice noodles

1 tbsp olive oil

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

3 cloves garlic, minced

1 tbsp freshly grated ginger

3 tbsp red curry paste

4 cups chicken broth

1 (13.5 oz) can coconut milk

1 tbsp fish sauce

2 green onions, thinly sliced

1 tbsp brown sugar

1 red bell pepper, thinly sliced

1/4 cup fresh cilantro leaves

1 cup mushrooms, sliced

1 tbsp lime juice

Directions

I cook the rice noodles according to the package instructions, then drain them and set them aside.

I heat olive oil in a large pot over medium heat. Then I add the chicken and cook it until lightly browned and cooked through, then remove it from the pot and set it aside.

In the same pot, I add the garlic and ginger, then sauté for about 1 minute until fragrant. I stir in the red curry paste and cook it for another minute.

Then I pour in the chicken broth and coconut milk, stirring well to combine. I bring the soup to a gentle simmer.

I add the fish sauce, brown sugar, red bell pepper, and mushrooms. And I let everything simmer for 8–10 minutes, until the vegetables are tender.

Next I return the cooked chicken to the pot and stir in the lime juice.

I divide the cooked noodles into bowls, then ladle the hot curry soup over the top.

I garnish each bowl with green onions and fresh cilantro before serving.

Servings and Timing

I get 4 servings from this recipe.

Prep Time: 15 minutes

Cooking Time:20 minutes

Total Time: 35 minutes

Calories: 420 kcal per serving

Variations

I sometimes swap the chicken for shrimp, tofu, or thinly sliced beef. I also like adding baby spinach, snap peas, carrots, or broccoli for extra vegetables. For a spicier bowl, I add more red curry paste or a little chili oil.

Storage/Reheating

I store the broth and noodles separately when possible so the noodles do not soak up too much liquid. The soup keeps well in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the broth gently on the stove or in the microwave until hot, then add the noodles just before serving. I add a splash of broth or water if the soup thickens.

FAQs

Can I make Thai Red Curry Noodle Soup ahead of time?

Yes, I can make the broth ahead of time and store the noodles separately. I combine them when I am ready to serve.

Can I use a different type of noodle?

Yes, I can use ramen noodles, glass noodles, or even udon noodles, depending on what I have.

Is this soup spicy?

I find it mildly spicy, but the heat depends on the red curry paste. I add less curry paste for a gentler flavor or more for extra spice.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free because I use coconut milk instead of cream.

Can I make this soup vegetarian?

Yes, I can use vegetable broth instead of chicken broth and replace the chicken with tofu or extra vegetables.

Conclusion

Thai Red Curry Noodle Soup is one of those meals I love making when I want something warm, creamy, and full of flavor without spending too much time in the kitchen. The coconut curry broth, tender chicken, noodles, and fresh garnishes make every bowl comforting and delicious.

📖 Recipe:

Thai Red Curry Noodle Soup

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

Thai Red Curry Noodle Soup is a rich and comforting dish featuring tender chicken, rice noodles, and vegetables in a creamy coconut curry broth. It’s flavorful, satisfying, and perfect for an easy weeknight meal.