Name: Thai Red Curry Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 onion, diced; 3 green onions, thinly sliced; 1/2 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh basil leaves; 1 tablespoon freshly grated ginger; 1 tablespoon olive oil; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 1 tablespoon fish sauce; 2 tablespoons freshly squeezed lime juice; 3 tablespoons red curry paste; 2 teaspoons brown sugar; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 ounces rice noodles

There’s something truly comforting about a bowl of soul-warming soup that’s bursting with flavor and color—that’s exactly what the Thai Red Curry Noodle Soup Recipe delivers. Rich coconut broth, tender chicken, and fragrant herbs come together in a spicy, creamy hug that’s as satisfying as it is beautiful.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Red Curry Noodle Soup Recipe
Top Tip
How to Serve Thai Red Curry Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Red Curry Noodle Soup Recipe

Why You'll Love This Recipe

This soup has become a staple in my kitchen on chilly evenings or whenever I want a quick dish that feels luxurious without the fuss. It’s vibrant, comforting, and effortlessly balances heat, sweetness, and tang.

Flavorful and Aromatic: Every spoonful sings with fragrant ginger, garlic, and fresh herbs that feel like a warm hug.
Simple, Fresh Ingredients: You don’t need a pantry full of exotic items—local grocery staples do the job beautifully.
Easy One-Pot Meal: Minimal cleanup and a quick build-up of good flavors make this weeknight-friendly.
Customizable and Flexible: You can easily swap proteins or veggies to suit your tastes and what’s on hand.

Ingredients & Why They Work

This recipe is a beautiful harmony of creamy coconut milk, tangy lime juice, and spicy red curry paste, complemented by fresh herbs and tender chicken. Each ingredient plays a crucial role in building layers of flavor that feel both complex and approachable.

Flat lay of a drizzle of golden olive oil in a small white bowl, whole boneless skinless chicken breasts cut into chunks arranged neatly on a simple white ceramic plate, three whole uncracked garlic cloves, one vibrant red bell pepper diced and spread on a white ceramic dish, one peeled and diced white onion on a plain white plate, a small white bowl with a dollop of deep red curry paste, a small pile of freshly grated pale yellow ginger root on a white plate, a small white bowl filled with creamy coconut milk, a small white bowl with translucent dry rice noodles, a small white bowl holding light brown granulated sugar, three fresh green onions arranged diagonally, a small bunch of bright green cilantro leaves loosely piled on a white plate, a small bunch of fresh green basil leaves, and two lime halves with bright green flesh all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: A good base to sauté the chicken and veggies, adding subtle richness.
Chicken Breasts: I find boneless skinless breasts perfect for quick, tender chunks that soak up the curry flavor beautifully.
Garlic: Minced to infuse the broth with that essential aromatic punch.
Red Bell Pepper: Adds sweetness and a pop of color that brightens the dish.
Onion: Provides depth and sweetness once sautéed.
Red Curry Paste: The superstar ingredient, giving that signature Thai heat and complexity.
Freshly Grated Ginger: Adds a zesty, slightly spicy brightness that balances the richness.
Low Sodium Chicken Broth: Forms the flavorful base of the soup, ensuring it’s not too salty.
Coconut Milk: Creamy, subtly sweet, and essential for mellowing the curry’s heat.
Rice Noodles: Traditional in Thai soups, they absorb the broth’s flavor without overpowering it.
Fish Sauce: Brings that umami depth for authenticity.
Brown Sugar: Just a touch to balance the spice and acidity.
Green Onions: Fresh, crunchy garnish to finish the bowl.
Cilantro & Basil: Fresh herbs that brighten and add aromatic layers.
Fresh Lime Juice: The final zing that lifts all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Thai Red Curry Noodle Soup Recipe by swapping proteins or adding in extra veggies. It’s your canvas—get playful based on what you like or what’s fresh at the market.

Vegetarian Version: Try tofu or chickpeas instead of chicken, and swap fish sauce for soy sauce or tamari. I did this once and was surprised at how hearty it turned out!
Extra Veggies: Feel free to toss in mushrooms, snap peas, or baby corn for added crunch and color.
Heat Level: Adjust the amount of red curry paste depending on your spice tolerance—start small and add more if needed.
Noodle Swap: Rice noodles are traditional, but glass noodles or even egg noodles work well if that’s what you have.

Step-by-Step: How I Make Thai Red Curry Noodle Soup Recipe

A black bowl is filled with three main layers: an orange-red broth at the bottom with a smooth texture mixed with thin noodles that show a soft cream color peeking through the liquid. On top of this layer sit several chunks of light brown cooked chicken scattered through the soup, giving it a hearty look. Over one side are fresh green cilantro leaves, bright and leafy, while slices of green lime wedges sit near the cilantro, adding color contrast. Near the cilantro, thinly sliced green onions add a fresh and crisp layer. A pair of dark brown chopsticks lifts a small tangle of noodles from the broth. The bowl rests on a wooden board, and surrounding it are more lime wedges and fresh green onions, all set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken for Flavor

Start by heating olive oil in your stockpot over medium heat. Season the chicken chunks with salt and pepper, then add them to the pot. Cook for about 2-3 minutes until they get that beautiful golden color. Don’t overcrowd the pot—searing in batches if needed helps get better browning and flavor. Once done, set the chicken aside; we’ll add it back in later.

Step 2: Build the Aromatic Base

In the same pot, toss in minced garlic, diced red bell pepper, and onion. Stir and cook until the onions soften and peppers become tender, about 3-4 minutes. This creates a fragrant foundation that will marry beautifully with the curry.

Step 3: Stir in the Red Curry Paste and Ginger

Mix in your red curry paste and freshly grated ginger, stirring for about a minute until you can really smell those spicy, citrusy aromas waking up the pot. This step is key to unlocking the soup’s signature complexity.

Step 4: Pour in the Broth and Coconut Milk

Add chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits—that’s flavor gold. Bring everything to a boil, then reduce heat and let it simmer. Pop the chicken back in and let it cook through gently for about 10 minutes.

Step 5: Add Noodles, Fish Sauce & Brown Sugar

Stir in the rice noodles, fish sauce, and brown sugar. Let the noodles soak up the broth’s goodness, cooking until tender, around 5 minutes. Be sure not to overcook the noodles—they should keep a bit of bite to avoid going mushy once served.

Step 6: Finish with Fresh Herbs and Lime

Finally, remove the pot from heat and stir in sliced green onions, chopped cilantro, basil leaves, and freshly squeezed lime juice. Taste and add salt and pepper as needed. This last step adds a refreshing brightness and herbal lift that makes the soup truly shine.

Top Tip

I quickly learned that the key to a vibrant Thai red curry noodle soup lies in layering flavors thoughtfully and not rushing the simmering stage. Letting the broth gently bubble and the chicken soak up the spices makes all the difference.

Searing the Chicken: Don’t skip this step—it adds texture and rich flavor that lifting the whole soup up.
Curry Paste Timing: Stir it in after the veggies to let its flavors bloom without burning.
Fresh Herbs Right at the End: Adding cilantro and basil off the heat preserves their fragrance and color.
Don’t Overcook Noodles: Rice noodles get soft quickly; I usually drain and add a little chilled water if they start sticking.

How to Serve Thai Red Curry Noodle Soup Recipe

Thai Red Curry Noodle Soup - Serving Suggestion

Garnishes

I’m a garnish enthusiast, so I always finish this soup with extra cilantro sprigs, sliced green onions, and a wedge of lime on the side. Sometimes I add thinly sliced fresh red chili for more heat or toasted peanuts for crunch. Don’t underestimate the power of a good garnish—it rounds out the experience beautifully!

Side Dishes

This soup stands beautifully on its own, but if I’m serving company, I like to pair it with simple sides like steamed jasmine rice or a crisp cucumber salad dressed with rice vinegar and a hint of sugar. Spring rolls also make a lovely appetizer to keep that Thai flavor story going.

Creative Ways to Present

For a special occasion, I’ve served this soup in individual coconut bowls and topped with edible flower petals. It’s a fun way to elevate the presentation and make your guests feel like they’re getting a restaurant-level experience at home.

Make Ahead and Storage

Storing Leftovers

Leftovers reheat wonderfully in the fridge for up to 3 days. I like to store noodles separately from the broth if possible because they soak up a lot of liquid and can get mushy. When reheating, add a splash of broth or water to loosen things up.

Freezing

This soup freezes okay, but I recommend freezing just the broth and cooked chicken without the noodles and fresh herbs. Add fresh noodles and herbs when you reheat to keep the texture and flavor fresh.

Reheating

Gently warm the soup in a pot over medium-low heat, stirring occasionally. If stored with noodles, add a bit of water or extra broth while reheating to revive the texture and avoid clumping. Stir in fresh herbs and lime juice right before serving again.

Frequently Asked Questions:

Can I make this Thai Red Curry Noodle Soup Recipe vegetarian?

Absolutely! Swap the chicken for tofu or hearty veggies like mushrooms and snap peas. Replace the fish sauce with soy sauce or tamari to keep it vegetarian-friendly without sacrificing umami depth.

How spicy is this Thai Red Curry Noodle Soup Recipe?

The heat level comes mainly from the red curry paste, which usually has a medium spice level. You can adjust it easily by adding less paste or removing the seeds from any fresh chilies you use. If you prefer more heat, adding a bit of fresh chili or chili flakes really kicks it up!

Can I prepare any components of this soup in advance?

Yes! You can dice the veggies and even prepare the curry paste mixture ahead of time, storing it covered in the fridge for a day or two. Cooking the chicken in advance and adding it just before serving also saves time during the week.

What noodles work best for this Thai Red Curry Noodle Soup Recipe?

Traditional rice noodles work best—they absorb the broth beautifully and maintain a nice texture. If you can’t find rice noodles, glass noodles or even thin egg noodles can work, but be mindful of cooking times to avoid mushiness.

Final Thoughts

Every time I make this Thai Red Curry Noodle Soup Recipe, it reminds me how simple ingredients can create something deeply satisfying and special. Whether you’re feeding family, impressing guests, or just treating yourself, this soup is a winner. Give it a try—it might just become your new favorite comfort food.