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); 1 tablespoon freshly grated ginger; 3 green onions (thinly sliced); 1/2 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh basil leaves; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper (to taste); 3 tablespoons red curry paste; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 4 ounces rice noodles; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 2 tablespoons freshly squeezed lime juice

There’s something irresistibly cozy about a bowl of comforting soup with a kick—this Thai Red Curry Noodle Soup Recipe brings together creamy coconut milk, fragrant red curry, tender chicken, and silky noodles for a flavor-packed hug in a bowl. Trust me, once you taste it, you’ll want to make it again and again.

A close-up of a dark bowl filled with orange-colored soup with thin noodles and chunks of light beige chicken. Bright green sliced scallions and fresh cilantro leaves float on top. A pair of wooden chopsticks hold a small bundle of noodles over the soup, resting on the right side of the bowl. The soup surface shows small black pepper specks and slight oiliness. The bowl sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

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 Thai Red Curry Noodle Soup Recipe is one of those dishes that feels fancy but is actually super simple to pull together. Every spoonful is bursting with bold, layered flavors thanks to that rich red curry and fresh herbs—perfect for warming up on any chilly day or impressing friends with a fragrant, homemade meal.

Complex Flavor Made Easy: You get that authentic Thai flair without needing tons of hard-to-find ingredients or exotic techniques.
Hearty & Nourishing: Loaded with tender chicken and satisfying rice noodles, it’s a full meal that fills you up and keeps you cozy.
Customizable Comfort: Whether you want it spicy, mild, chicken-only, or veggie-packed, this recipe adapts easily to your tastes.
Quick Weeknight Winner: From prep to table in under an hour—ideal when you want something homemade but don’t have hours to spare.

Ingredients & Why They Work

Each ingredient here plays a key role in balancing richness, heat, freshness, and umami. For the best outcome, try to use fresh aromatics and quality chicken broth—you’ll taste the difference. I always keep a can of good coconut milk and red curry paste in my pantry because they’re the backbone of so many meals, including this soup.

Flat lay of boneless skinless chicken breasts cut into chunks, three whole cloves of garlic, one whole red bell pepper, one whole onion, a small white bowl of red curry paste, a small white bowl of freshly grated ginger, a small white bowl of olive oil, a small white bowl of fish sauce, a small white bowl of brown sugar, a small white bowl of freshly squeezed lime juice, a small pile of uncooked rice noodles, three whole green onions, a small white bowl of chopped fresh cilantro leaves, a small white bowl of chopped fresh basil leaves, arranged symmetrically 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 neutral base for sautéing that gives a gentle fruitiness without overpowering the curry.
Chicken breasts: Boneless and skinless works best for quick-cooking, tender bite-sized pieces that soak up the broth.
Garlic: Freshly minced garlic adds aromatic warmth and depth—don’t skip it!
Red bell pepper: Adds a slight sweetness and crunch that contrasts beautifully with the creamy broth.
Onion: Builds a savory flavor foundation when sautéed, mellowing into subtle sweetness.
Red curry paste: The star of the show—this paste blends chilies, spices, and herbs for authentic Thai heat and complexity.
Ginger: Freshly grated for brightness and a touch of zing, this rounds out the curry flavor.
Chicken broth: Low sodium gives you control over salt and enriches the soup's base.
Coconut milk: Adds luscious creaminess and mellow sweetness to balance the spicy curry.
Rice noodles: Thin and delicate, they soak up the broth perfectly without overpowering it.
Fish sauce: A splash that amps the umami—don’t worry, it won’t taste fishy if you add the right amount.
Brown sugar: Creates a subtle touch of sweetness to balance the heat and acidity.
Green onions: Tossed in at the end, they bring freshness and a mild bite.
Cilantro and basil leaves: Fresh herbs that add fragrant, cooling notes just before serving.
Lime juice: Brightens and lifts every flavor, balancing richness with a fresh citrus pop.

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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 to experiment with this Thai Red Curry Noodle Soup Recipe, whether that means swapping chicken for shrimp or boosting the heat with extra curry paste. The great thing is, the base is so forgiving, you can turn it spicy, mild, vegetarian, or even creamy coconut seafood stew—all with just a few tweaks.

Vegetarian Variation: Replace chicken with tofu or your favorite mushrooms and use vegetable broth. I like adding extra veggies like baby corn or snap peas for crunch.
Extra Spice: If you crave heat, add sliced bird’s eye chilies or a drizzle of chili oil. I’ve learned to add spice gradually to keep it balanced!
Make it Creamier: Stir in a bit more coconut milk or a dollop of coconut cream at the end to make it ultra-rich and satisfying.
Noodle Swap: Try wide rice noodles or even glass noodles depending on your texture preference.

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

Two white bowls filled with orange-red broth containing thin noodles and chunks of cooked chicken, with a sprinkling of black pepper. On the surface of the soup, there are green scallion slices and fresh green cilantro leaves placed in the center. One bowl has two wooden chopsticks holding a small bundle of noodles above the soup. Each bowl also has a lime wedge resting near the cilantro. The bowls sit on a white marbled surface with a wooden board nearby that holds more lime wedges, a glass bowl of sliced green onions, and fresh cilantro sprigs. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Lock in Juices

First, heat up your olive oil in a large pot over medium heat. Season your chicken chunks simply with salt and pepper, then add them to the pot. Let them cook undisturbed for a couple of minutes to get that lovely golden brown on each side—this not only adds flavor but keeps the chicken juicy and tender. Once golden, remove the chicken and set it aside; don’t worry if it’s not fully cooked now, it will finish cooking later in the broth.

Step 2: Build Your Flavor Base with Veggies and Aromatics

In the same pot, toss in your minced garlic, diced onion, and red bell pepper. Stir these around for about 3 to 4 minutes until they soften and their aromas start to fill your kitchen. This step is key for infusing your soup with that signature Thai flavor foundation—don’t rush it!

Step 3: Add the Curry Paste and Ginger for a Flavor Punch

Mix in the red curry paste and freshly grated ginger, stirring frequently so they don’t stick or burn. You want to toast them just lightly until they become fragrant, which usually takes about a minute. This gives your broth those deep, rich flavors without needing extra seasoning.

Step 4: Pour in Broth and Coconut Milk, Scrape Up the Goodies

Now carefully pour in your chicken broth and coconut milk. Use your spatula or wooden spoon to scrape the bottom of the pot to lift off all those browned bits from searing the chicken and sautéing the veggies—that’s pure flavor gold right there. Then add the seared chicken back into the pot and bring everything to a gentle boil.

Step 5: Simmer Until Flavors Meld

Lower the heat to a simmer and let it cook for about 10 minutes. This is where the chicken finishes cooking and the flavors really come together. Stir occasionally so nothing sticks to the bottom.

Step 6: Add Noodles, Fish Sauce, and Brown Sugar

Add your rice noodles right into the simmering soup, then stir in fish sauce and brown sugar. The fish sauce adds umami depth, while the brown sugar balances the spiciness and acidity. Cook for about 5 minutes or until the noodles are tender but still have a little bite.

Step 7: Freshen it Up with Herbs and Lime

Remove the pot from heat, then stir in green onions, chopped cilantro, basil leaves, and a generous squeeze of lime juice. This final touch of fresh herbs and citrus shine bright in the creamy, spicy broth. Taste and adjust salt and pepper if needed.

Step 8: Serve Immediately and Enjoy!

Ladle your soup into deep bowls and enjoy it hot. Each spoonful is creamy, tangy, spicy, and herbaceous all at once—a winning combination every time.

Top Tip

I’ve made Thai Red Curry Noodle Soup more times than I can count, and these tips consistently make my version stand out. Small details really change the experience—getting them right will help you nail the balance of flavors and textures every time.

Sear Chicken First: Don’t skip browning your chicken separately—it locks in juices and adds a rich flavor base.
Don’t Overcook Noodles in Broth: Add rice noodles last and cook just until tender, or they’ll turn mushy fast.
Fresh Herbs are Non-Negotiable: Cilantro and basil tossed in at the end brighten the dish beautifully—always add them fresh, not cooked.
Adjust Heat To Taste: Start with 3 tablespoons of red curry paste but keep some on hand to add more gradually while cooking; you can always add more, but you can’t take it out!

How to Serve Thai Red Curry Noodle Soup Recipe

Garnishes

I love to finish off this soup with extra fresh chopped cilantro and basil, along with a few thin slices of red chili for a little heat on top. A wedge of lime on the side lets everyone add as much tang as they want. Sometimes I sprinkle some toasted peanuts for extra crunch—that adds a nice contrast to the smooth soup.

Side Dishes

To round out the meal, I often serve this Thai Red Curry Noodle Soup with simple steamed jasmine rice or a light cucumber salad for some cooling crunch. Crispy spring rolls or fresh vegetable summer rolls are also amazing partners if you want a bit more on the side.

Creative Ways to Present

For special occasions or when friends are over, I serve this soup in pretty bowls with colorful chopped herbs piled on top. I’ve also tried presenting it in coconut shells for a whimsical, tropical touch that’s always a conversation starter. Pair with bamboo chopsticks and spoons for a full authentic vibe!

Make Ahead and Storage

Storing Leftovers

I store any leftover Thai Red Curry Noodle Soup in an airtight container in the fridge for up to 3 days. I like to keep the noodles separate if possible to avoid them getting soggy, but if they do soak in, reheating gently helps.

Freezing

This soup freezes fairly well if you skip the herbs and lime juice before freezing. I recommend freezing the broth and chicken mixture alone then adding fresh herbs and lime after thawing and reheating.

Reheating

For reheating, I gently warm the soup on the stove over low heat, stirring occasionally. If noodles have softened too much, I add fresh cooked noodles or even fresh herbs late in the reheating to revive the texture and flavor.

Frequently Asked Questions:

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

Absolutely! Swap the chicken broth for vegetable broth and use tofu or your preferred mushrooms instead of chicken. Load up with veggies like zucchini, snap peas, or carrots for a delicious vegetarian version.

What’s the best type of noodles to use for this soup?

Rice noodles work beautifully because they absorb the flavors without becoming too heavy. Choose thin or medium-width rice noodles and add them at the end so they don’t overcook. I've found them perfect for balancing texture with the creamy broth.

How can I adjust the spice level?

The heat mainly comes from the red curry paste, so start with less if you prefer milder food and add more gradually. You can always tone it down with extra coconut milk or a bit of brown sugar if it’s too spicy.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option if you like meat that stays extra juicy and flavorful. Just cut them into similar sized chunks and sear as directed. They might take a minute or two longer to cook through but are worth it for richness.

Final Thoughts

This Thai Red Curry Noodle Soup Recipe has become my go-to when I want something that feels a little indulgent but comes together without fuss. The balance of spice, creaminess, fresh herbs, and tender chicken always hits the spot and feels like a warm hug on a plate. I really hope you enjoy making it as much as I do—once you have this one in your rotation, it becomes a lifelong kitchen favorite.