Name: Thai Red Curry Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 ½ 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; ½ cup chopped fresh cilantro leaves; ¼ cup chopped fresh basil leaves; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 1 tablespoon fish sauce; 2 tablespoons freshly squeezed lime juice; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 2 teaspoons brown sugar; 4 ounces rice noodles

If you’re craving something comforting but with a deliciously exotic twist, this Thai Red Curry Chicken Noodle Soup Recipe is the perfect choice. It’s wonderfully fragrant thanks to the red curry paste and fresh herbs, yet still cozy and satisfying like your favorite bowl of soup. I’ve made this countless times on chilly evenings, and it never fails to warm me up from the inside out.

What makes this Thai Red Curry Chicken Noodle Soup Recipe truly special is how the creamy coconut milk blends with the spicy curry, ginger, and lime, creating layers of flavor you won’t find in your everyday noodle soup. Whether you’re cooking for family or meal-prepping for the week, it’s a crowd-pleaser that feels both luxurious and homey.

Ingredients You’ll Need

This recipe brings together simple ingredients that balance perfectly to create those bold Thai flavors you love. When shopping, I always pick fresh herbs and good quality curry paste because they really make a difference in the final taste.

Olive oil: For sautéing the chicken and vegetables, adds a mild fruitiness that won’t overpower the curry.
Boneless, skinless chicken breasts: Cut into bite-sized pieces, they cook quickly and stay tender in the soup.
Kosher salt and freshly ground black pepper: To season your chicken and balance flavors throughout the soup.
Garlic: Minced fresh garlic gives a warm, pungent base without being overpowering.
Red bell pepper: Adds sweetness and a pop of vibrant color.
Onion: Diced, it builds a savory depth that complements the curry nicely.
Red curry paste: The star of the dish, packed with chili, lemongrass, and spices—choose a good brand or homemade if you can.
Freshly grated ginger: Adds a fresh zing that brightens the curry’s richness.
Chicken broth (low sodium): A light foundation so you can control the saltiness better.
Coconut milk: Creamy and slightly sweet, it mellows the heat and gives the soup that signature silky texture.
Rice noodles: Quick to soak up the flavors and soft without becoming mushy.
Fish sauce: Just a little for umami and that authentic Thai flavor boost.
Brown sugar: Balances the heat with a subtle sweetness.
Green onions: Thinly sliced for freshness and crunch at the end.
Fresh cilantro leaves: Adds a citrusy herbaceous note that lifts the whole dish.
Fresh basil leaves: Sweet and aromatic, perfect with Thai flavors.
Freshly squeezed lime juice: Added at the end for a zesty brightness that ties everything together.

Variations

I love that this Thai Red Curry Chicken Noodle Soup Recipe is so versatile—you can easily tweak it to suit your mood or pantry. Play around with the herbs, protein, or even the noodles until you find your favorite combo!

Vegetarian version: Swap the chicken for tofu or chickpeas, and use vegetable broth instead. I tried this once with crispy tofu cubes, and it was surprisingly filling and just as yummy.
Spice level adjustment: If you love heat, add extra red curry paste or fresh Thai chilies. For a milder version, reduce the curry paste slightly; the coconut milk will help mellow it out.
Noodle variations: Use udon, soba, or even egg noodles if rice noodles aren’t your thing. Just adjust cooking times so they don’t get mushy.
Seasonal veggies: Toss in some snap peas, spinach, or baby corn for extra crunch and color.

How to Make Thai Red Curry Chicken Noodle Soup Recipe

Step 1: Brown the Chicken

Start by heating olive oil in a large pot over medium heat. Season your bite-sized chicken pieces with salt and pepper, then add them to the pot. Cook until they’re golden on the outside, which should take about 2-3 minutes. Don’t overcrowd the pan—it’s better to do this in batches if needed so they brown nicely. Once done, set the chicken aside; it’ll finish cooking later in the soup.

Step 2: Sauté the Aromatics and Veggies

Next, toss in your minced garlic, diced red bell pepper, and onions. Stir these around and let them soften for about 3-4 minutes, until your kitchen starts smelling amazing. This foundation is key—it brings natural sweetness and depth to the soup.

Step 3: Stir in the Curry Paste and Ginger

Mix in the red curry paste and freshly grated ginger. Stir constantly for about a minute until everything feels aromatic. Be careful not to let the paste stick too much, or it could burn. You’ll notice the fragrance intensifies quickly here—that’s how you know it’s working.

Step 4: Add Broth, Coconut Milk, and Chicken

Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot for extra flavor. Then add your browned chicken back in. Bring this mixture to a boil, then reduce the heat and let it simmer gently. Stir occasionally and let the flavors marry for about 10 minutes—this also ensures the chicken is fully cooked and tender.

Step 5: Cook the Noodles and Finish the Soup

Add the rice noodles directly into the simmering broth, along with the fish sauce and brown sugar. Stir everything well, and let the noodles cook until tender—this usually takes about 5 minutes. Once the noodles are just right, remove the pot from heat and mix in the green onions, fresh cilantro, basil, and lime juice. Taste and adjust seasoning with salt and pepper as you like.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

The image shows a white plate on the right side filled with many small pieces of raw light pink chicken. Above the plate, there is fresh ginger with yellow inside and brown skin. Several clear glass bowls are arranged around the plate: one with finely chopped white onion at the top left, one with a reddish-brown powder at the top right, one with brown sugar below it, one with chopped green onions below the brown sugar, and one with bright red chopped bell peppers near the center. A large clear measuring cup with orange broth is at the bottom left, and a smaller clear measuring cup with creamy white liquid is at the top right. There is a bundle of thin white noodles near the bottom center. Fresh green cilantro and two green limes—one whole and one half—are placed near the middle left. Three garlic cloves are near the center bottom next to the noodles. The whole scene is on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowls with an extra sprinkle of fresh cilantro and a few thin slices of green onion. Sometimes, I add a wedge of lime on the side for that extra zing. If you like, crushed peanuts or a drizzle of sriracha can amp up the crunch and heat beautifully.

Side Dishes

To keep things balanced, I like serving this soup with simple sides like steamed jasmine rice or a crisp cucumber salad. Light spring rolls also make a lovely accompaniment, perfect if you’re feeding a group.

Creative Ways to Present

For a dinner party, I’ve served this soup in individual bowls garnished with edible flowers and fresh basil leaves—everyone was impressed! Another fun idea is to ladle the soup into coconut shells for an extra tropical vibe. It’s all about making the experience feel special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. To keep the noodles from getting too mushy, I sometimes store them separately and combine just before reheating.

Freezing

This Thai Red Curry Chicken Noodle Soup Recipe freezes well, minus the noodles. I freeze the broth and chicken mixture in freezer-safe bags or containers. When ready to eat, I thaw it overnight in the fridge and add freshly cooked noodles before serving.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. Add more coconut milk or broth if it feels too thick. If noodles were stored separately, boil fresh ones and add them just before serving to keep that perfect texture.

FAQs

Can I use other types of chicken for this Thai Red Curry Chicken Noodle Soup Recipe?

Absolutely! While chicken breasts cook quickly and stay tender, you can use thighs if you prefer juicier meat. Just adjust the cooking time slightly since thighs may take a bit longer to cook through.
What kind of red curry paste should I buy for this recipe?

Look for authentic Thai red curry paste brands like Mae Ploy or Thai Kitchen. If you’re adventurous, you can make your own from scratch, but good store-bought brands work perfectly and save time.
How spicy is this Thai Red Curry Chicken Noodle Soup Recipe?

It has a pleasant medium heat thanks to the red curry paste, balanced by creamy coconut milk and brown sugar. You can control spice levels by adding more or less curry paste or including fresh chilies to taste.
Can I make this soup ahead for meal prep?

Yes! Just cook the noodles separately and add them on the day you want to eat. The broth and chicken soup base keeps well in the fridge or freezer, making it perfect for quick, flavorful meals throughout the week.

Final Thoughts

This Thai Red Curry Chicken Noodle Soup Recipe is one of those dishes I find myself returning to when I want something that feels both comforting and exciting at the same time. It’s easy enough to whip up on a weeknight but fancy enough to share with guests. I hope you enjoy making and savoring this as much as I do—it’s like a warm hug in a bowl, with just the right amount of kick.