Categories Asian Food Recipes, Dinner Recipes, Easy Recipes, Fall Recipes, Winter Recipes

Incredibly Easy Thai Red Curry Noodle Soup

by Annmarie

So much better than takeout, this Thai red curry noodle soup brings familiar flavors into a home-cooked setting that feels both comforting and thoughtful. Tender chicken, rice noodles, fresh herbs, and lime juice come together in a way that feels indulgent yet practical, making it a smart choice for anyone who enjoys bold flavors without relying on delivery.

Reasons to make thai red curry noodle soup

This is the kind of dish people usually order rather than cook, yet it fits easily into a home kitchen routine. The soup is fragrant and deeply flavorful, offering cold-weather comfort while still feeling light and fresh. It works well as a one-pot dinner, which keeps cleanup simple and stress low.

Another reason this soup stands out is its flexibility. It’s a great way to use up vegetables already on hand without changing the core character of the dish. That adaptability makes it ideal for busy weeknights, while the layered Thai-inspired flavors still feel special enough to serve when company comes over.

What is red curry paste and where can i find it

Red curry paste is a staple in Thai cooking, made from red chili peppers, garlic, lemongrass, Thai ginger, and a blend of spices. It’s commonly used in soups, stir-fries, or combined with coconut milk to create rich curries with depth and warmth.

Most large grocery stores carry red curry paste, often in the international foods aisle, and it’s also widely available online. Popular brands are easy to find, though some varieties include shrimp paste, which is helpful to know when shopping and planning meals at home.

Incredibly Easy Thai Red Curry Noodle Soup

Yield: 6 SERVINGS (8 CUPS)

Incredibly Easy Thai Red Curry Noodle Soup

Incredibly Easy Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup is perfect for cool days. Warm and comforting soup made with red curry paste, coconut milk, and noodles of choice. It’s the perfect balance of spicy, salty, sweet, and sour. It’s definitely one you’ll try and make it time and time again!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-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
  • 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

Instructions

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste. Serve immediately.
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