Thai Red Curry Noodle Soup Recipe

Try something new and different with this Red Curry Noodle Soup – it’s aromatic, spicy, and extremely comforting! This soup has so many flavors, with bites of tender chicken, rice noodles, basil, cilantro, and lime juice. The perfect Thai soup for a quick, easy, and delicious dinner.

Not only is this recipe quick, easy, and delicious, but it’s also very cozy. Perfect for a cold winter day. Although you may think this recipe is quite intimidating to make, trust me it’s very easy. The only problematic thing I can think of is the ingredients.

How to make the tastiest Thai red curry noodle soup:


  • 1 1/2 lb. boneless, skinless chicken breast (cut into 1-inch pieces)
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 3 green onions (thinly sliced)
  • 3 garlic cloves (minced)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 3 tbsp red curry paste
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp freshly grated ginger
  • 2 tsp brown sugar
  • Kosher salt
  • freshly ground black pepper


Start by heating up the olive oil in a Dutch oven or a large stockpot placed over medium heat.

Then, place the chicken in the Dutch oven or stockpot and season it with kosher salt and pepper according to taste.

Next, cook the chicken for approximately 3 minutes or until golden. Set aside.

Now add the garlic, onion, and bell pepper while stirring the mixture occasionally. Cook the mixture until tender, which should take about 4 minutes.

After that, add the ginger and red curry paste and cook for an additional minute.

Going further, stir in the chicken broth together with the coconut milk. Also, scrape off any brown bits from the bottom of the pot.

Next, stir in the chicken and bring the mixture to a boil. Once it starts boiling, reduce the heat and stir the mixture occasionally. Cook the chicken for another 10 minutes, or until the mixture reduces.

Finally, add the fish sauce, rice noodles, and brown sugar. Cook the mixture until the rice noodles are tender, which should take approximately 5 minutes.

At last, remove the pot from the heat, add the green onions, cilantro, lime juice, and basil, and season with salt and pepper.

Serve immediately and enjoy!


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