Introduction

Oh, my friends, do you ever have those nights? The ones where the weather outside is just begging for something warm and comforting, and your stomach starts rumbling for something a little bit exotic but oh-so-easy to make? That’s precisely when this Thai Red Curry Noodle Soup comes to the rescue! It’s like a warm hug in a bowl, packed with incredible flavor that feels both adventurous and wonderfully familiar. You won’t believe how quickly this deliciousness comes together, making it perfect for those busy weeknights or when you just want to treat yourself without a fuss.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 40 minutes!
Easy: Simple steps, minimal chopping, and everything cooks in one pot.
Giftable: Imagine a jar of your homemade curry paste (if you go that route!) or a beautiful bowl of this soup shared with a friend. It’s a gift of warmth and flavor.
Crowd-Pleasing: From picky eaters to adventurous foodies, everyone seems to fall in love with this fragrant, savory, and slightly spicy soup.

Ingredients

Gather ’round, my dears! Here’s what you’ll need to create this magical soup. Don’t worry, it’s all pretty straightforward!

1 tablespoon olive oil: Our little helper to get everything started.
1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks: The protein star of our show. You can use thighs too if you like them a bit richer!
Kosher salt, to taste: Just to make all those wonderful flavors pop.
Freshly ground black pepper, to taste: A classic for a reason!
3 cloves garlic, minced: Because what good meal doesn’t start with garlic?
1 red bell pepper, diced: For a touch of sweetness and gorgeous color.
1 onion, diced: The foundational flavor builder.
3 tablespoons red curry paste: This is where the magic happens! Look for a good quality one at your grocery store’s international aisle.
1 tablespoon freshly grated ginger: Adds a lovely zing and warmth. Fresh is always best here!
6 cups low sodium chicken broth: The savory base of our soup.
1 (13.5-ounce) can coconut milk: This makes it wonderfully creamy and rich. Full-fat is my go-to for the best texture.
4 ounces rice noodles: They soak up all that glorious broth. Pad Thai or vermicelli style work beautifully.
1 tablespoon fish sauce: Don’t be scared! This is a secret weapon for authentic Thai flavor. It adds umami, not fishiness.
2 teaspoons brown sugar: Just a touch to balance the spice and saltiness.
3 green onions, thinly sliced: For a fresh, oniony garnish.
½ cup chopped fresh cilantro leaves: Bright, fresh, and oh-so-flavorful.
¼ cup chopped fresh basil leaves: Thai basil is amazing if you can find it, but sweet basil is lovely too.
2 tablespoons freshly squeezed lime juice: The finishing touch that brightens everything up!

How to Make It

Alright, apron on, let’s get cooking! You’ll be amazed at how simple this is.

Get Sizzling: Grab your favorite large pot or Dutch oven and place it over medium-high heat. Add your tablespoon of olive oil.
Chicken Time: Season your chicken chunks generously with salt and pepper. Once the oil is shimmering, add the chicken to the pot. Cook it until it’s beautifully browned on all sides. Don’t worry if it’s not cooked through just yet! Once it’s nicely browned, scoop it out of the pot and set it aside on a plate.
Veggie Medley: Toss your minced garlic, diced red bell pepper, and diced onion into the same pot. Cook them, stirring occasionally, until they start to soften up, which should take about 5 to 7 minutes.
Aromatic Bliss: Now, stir in your red curry paste and freshly grated ginger. Let them cook for about 1 minute, stirring constantly, until they become super fragrant. Oh, that smell is just heavenly!
Broth & Creaminess: Pour in your chicken broth and the can of coconut milk. Give everything a good stir, making sure to scrape up any tasty browned bits from the bottom of the pot. Bring this lovely mixture to a gentle simmer.
Noodles, Chicken, & Flavor Boost: Add your rice noodles, fish sauce, and brown sugar to the pot. Then, return your browned chicken back into the soup.
Simmer & Savor: Let the soup simmer gently for about 8 to 10 minutes. You want to make sure the noodles are tender and the chicken is cooked all the way through.
Fresh Finish: Just before serving, stir in your thinly sliced green onions, chopped cilantro, fresh basil leaves, and that wonderful squeeze of lime juice. This is what makes the soup sing!
Serve & Enjoy: Ladle this warm, comforting soup into bowls and serve immediately. Get ready for some happy sighs!

Substitutions & Additions

This soup is wonderfully forgiving and open to your personal touch! Here are some ideas:

Protein Swaps: Don’t eat chicken? Shrimp cooks super fast and would be delicious. Firm tofu, cubed and pan-fried until golden, is a fantastic vegetarian or vegan option.
Vegetable Power-Ups: Feel free to toss in other veggies like snap peas, broccoli florets, baby corn, or sliced mushrooms when you add the bell pepper and onion.
Spice Level: If you like it extra spicy, add a pinch of red pepper flakes when you add the curry paste, or a bit more curry paste itself. If you prefer it milder, you can start with a little less curry paste and add more to taste.
Noodle Fun: While rice noodles are traditional, you could also use ramen noodles (cook them separately to avoid making the soup starchy) or even linguine in a pinch!

Tips for Success

A few little tricks from my kitchen to yours to ensure your soup is absolutely perfect:

Don’t Overcook the Noodles: Rice noodles can get mushy if left in the hot broth for too long. Add them towards the end of the simmering time.
Taste and Adjust: Always taste your soup before serving. Does it need a pinch more salt? A touch more sweetness? A brighter splash of lime? Adjust to your liking!
Prep Ahead: You can chop all your vegetables and measure out your spices ahead of time. This makes the actual cooking process even faster. You can even cook the chicken ahead and warm it up in the broth.
Curry Paste Quality: The better your red curry paste, the better your soup will be! Look for brands with fresh ingredients for the most vibrant flavor.

How to Store It

Leftovers are a beautiful thing, aren’t they? This soup stores well in the refrigerator for about 3-4 days. Keep it in an airtight container. When you’re ready to reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if it seems a little thick. The noodles might absorb more liquid, so don’t be alarmed if it’s a bit thicker than when you first made it!

FAQs

Got a question? I’ve got answers!

Can I make this soup vegetarian or vegan? Absolutely! Just swap the chicken broth for vegetable broth, use tofu or extra vegetables instead of chicken, and ensure your red curry paste is vegan-friendly (some contain shrimp paste).
Is this soup spicy? It has a pleasant warmth from the red curry paste. You can easily adjust the spice level by adding more or less paste, or a pinch of red pepper flakes.
What kind of coconut milk should I use? Full-fat canned coconut milk will give you the creamiest, richest result. Light coconut milk can be used but will result in a less creamy soup.

Thai Red Curry Noodle Soup

A quick and easy Thai Red Curry Noodle Soup that's perfect for a comforting weeknight meal.

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Prep Time 15

Cook Time 25

Servings 4

Equipment

Large pot or Dutch oven
Plate For setting aside cooked chicken

Ingredients

Main ingredients

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken breasts cut into ½-inch chunks
Kosher salt to taste
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 Full-fat is recommended
4 ounces rice noodles Pad Thai or vermicelli style
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions thinly sliced, for garnish
0.5 cup fresh cilantro leaves chopped, for garnish
0.25 cup fresh basil leaves chopped, for garnish
2 tablespoons freshly squeezed lime juice for finishing

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
1 tablespoon olive oil
Season chicken chunks with salt and pepper. Add chicken to the hot pot and cook until browned on all sides. Remove chicken from the pot and set aside.
1 tablespoon olive oil
Add garlic, red bell pepper, and onion to the same pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
1 tablespoon olive oil
Stir in red curry paste and ginger. Cook for 1 minute, stirring constantly, until fragrant.
1 tablespoon olive oil
Pour in chicken broth and coconut milk. Stir well, scraping up browned bits from the bottom. Bring to a gentle simmer.
1 tablespoon olive oil
Add rice noodles, fish sauce, and brown sugar to the pot. Return the browned chicken to the soup.
1 tablespoon olive oil
Simmer gently for 8-10 minutes, or until noodles are tender and chicken is cooked through.
Stir in green onions, cilantro, basil, and lime juice just before serving.
1 tablespoon olive oil
Ladle into bowls and serve immediately.

Notes

Leftovers store well in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.