Name: Thai Red Curry Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 1/2 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; 1/2 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh basil leaves; 2 tablespoons freshly squeezed lime juice

There’s something incredibly comforting about a bowl of soup that’s both hearty and bursting with vibrant flavors. This Thai Red Curry Chicken Noodle Soup Recipe is just that—a cozy, flavorful hug in a bowl that’s perfect for any day you want a little warmth and a lot of taste.

A dark bowl filled with a layered noodle soup showing long, thin noodles twisted in a clump being held by wooden chopsticks from a woman's hand. The soup is a rich orange-red color with chunks of light-colored meat scattered within. On one side, fresh green cilantro leaves cover part of the soup while chopped green onions sit next to the noodles, adding fresh, bright green color. The surface below the bowl shows a clean white marbled texture. 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 Chicken Noodle Soup Recipe
Top Tip
How to Serve Thai Red Curry Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Red Curry Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This soup blends the creamy richness of coconut milk with the bold, spicy kick of red curry paste, making every spoonful a delightful adventure. I’ve made this countless times, and every time my family asks for seconds—there’s just something so soul-satisfying about it!

Bold yet balanced flavors: The red curry paste and ginger give warmth without overpowering the delicate chicken and noodles.
Easy one-pot meal: You cook everything in one pot, so cleanup is a breeze and you get full flavor development.
Customizable herbs and garnishes: Fresh cilantro, basil, and lime brighten the soup beautifully every time.
Comfort meets exotic: It’s perfect for chilly nights but versatile enough to serve all year round.

Ingredients & Why They Work

Each ingredient in this Thai Red Curry Chicken Noodle Soup Recipe plays a supporting role that builds layers of flavor and texture—plus, they’re mostly simple pantry staples with a few fresh touches. When shopping, keep an eye out for authentic red curry paste and fresh herbs, which really elevate the dish.

Flat lay of a small white ceramic bowl of golden olive oil, three whole uncracked brown eggs, a heap of raw boneless skinless chicken breast chunks, a few cloves of fresh garlic, one whole red bell pepper, one whole white onion, a small white bowl of vibrant red curry paste, a small pile of freshly grated ginger, a simple white bowl filled with creamy coconut milk, a portion of dry rice noodles, a small white bowl with amber fish sauce, a small white bowl containing brown sugar, three whole green onions with fresh green tops, a small mound of chopped fresh cilantro leaves, a small pile of chopped fresh basil leaves, and a small white bowl holding freshly squeezed lime juice wedges all arranged symmetrically and naturally placed 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 cooking oil that helps brown the chicken without overwhelming the other flavors.
Boneless, skinless chicken breasts: Tender and lean, they soak up the curry flavors while staying juicy.
Kosher salt and black pepper: Simple seasonings that enhance all the other ingredients.
Garlic: Adds a fragrant base note that’s key in Thai cooking.
Red bell pepper: For sweetness and a little crunch, which contrasts nicely with the creamy broth.
Onion: Builds a subtle sweetness and depth.
Red curry paste: The star spice blend that gives the soup its signature Thai flavor and heat.
Freshly grated ginger: Adds zing and warmth that wakes up the other spices.
Chicken broth: A savory liquid base that complements the coconut milk.
Coconut milk: Adds richness and a creamy texture while balancing the heat of the curry paste.
Rice noodles: These soak up the broth and keep the dish light compared to traditional wheat noodles.
Fish sauce: A little salty umami magic that deepens the flavor.
Brown sugar: Balances the heat and acidity with a whisper of sweetness.
Green onions: Fresh crunch and mild onion flavor that brightens each bite.
Cilantro: Adds vibrant freshness—don’t skip it if you love that herbal punch!
Basil: Sweet and aromatic, making the soup feel truly authentic.
Lime juice: Brings zesty brightness that wakes up all the flavors right before serving.

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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

One of my favorite things about this Thai Red Curry Chicken Noodle Soup Recipe is how flexible it can be. I often tweak the heat level or swap out the herbs depending on what I have on hand—or who I’m cooking for. You can easily make it milder or ramp up the spice to your preference!

Variation: Sometimes I use chicken thighs instead of breasts for a bit more richness, and it comes out amazingly tender and flavorful.
Vegetarian option: Swap chicken with tofu or mushrooms and use vegetable broth to keep the soup hearty but plant-based.
Seasonal tweak: Add thinly sliced carrots or snap peas for crunch and color during spring and summer months.
Low-carb version: Replace rice noodles with spiralized zucchini or shirataki noodles for a lighter option.

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

The image shows two dark round bowls filled with a rich orange-red soup containing thin noodles and chunks of chicken pieces. One bowl has wooden chopsticks resting on the right side, lifting some noodles. Both bowls are garnished with bright green coriander leaves and sliced green onions. Lime wedges sit on the edge of the bowls and nearby on a wooden board underneath one bowl. The background is a white marbled surface with some green onions and coriander sprigs scattered around. The colors are warm and fresh, with the orange soup contrasting with the green garnishes and bright lime. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Lock in Juices

Heat the olive oil over medium in a large pot. Season the chicken chunks with kosher salt and black pepper before adding them to the pot. You want to let them cook just until golden—about 2 to 3 minutes—then remove and set aside. This step seals in the juices so your chicken stays tender once it simmers.

Step 2: Sauté the Aromatics and Veggies

In the same pot, toss in the minced garlic, diced red bell pepper, and onion. Cook for around 3 to 4 minutes, stirring occasionally, until everything softens and smells amazing. These flavors are the heart of the soup, so don’t rush them!

Step 3: Add the Curry Paste and Ginger

Stir in the red curry paste and grated ginger. Let them cook for about one minute until fragrant—this really awakens the spices and adds depth to your soup.

Step 4: Pour in Broth and Coconut Milk

Now, pour in your chicken broth and coconut milk, scraping the bottom of the pot to loosen any tasty browned bits left from earlier. Those little bits are flavor gold!

Step 5: Return Chicken and Simmer

Add the chicken back to the pot. Crank the heat to bring the soup to a gentle boil, then reduce it to low. Let it simmer for about 10 minutes, stirring now and then so all those incredible flavors meld together nicely.

Step 6: Cook the Rice Noodles and Season

Stir in the rice noodles along with fish sauce and brown sugar. Cook for about 5 minutes until the noodles are tender but still have a little bite. The fish sauce and brown sugar strike a perfect salty-sweet balance—trust me on this!

Step 7: Finish with Fresh Herbs and Lime

Turn off the heat and fold in the green onions, cilantro, basil, and freshly squeezed lime juice. Taste, then adjust seasoning with salt and pepper if needed. This final step adds bright, fresh layers that make the soup sing.

Top Tip

From my own kitchen experiments, I’ve learned there are a few tricks that really level up this Thai Red Curry Chicken Noodle Soup Recipe. These help you nail the texture, flavor, and freshness every single time.

Don’t overcook the noodles: Adding them at the end and watching carefully ensures your noodles don’t turn mushy—perfect al dente is the goal.
Fresh herbs are a game changer: I never skip the cilantro and basil—adding them at the end keeps their brightness and avoids wilting.
Balance the heat: If your curry paste is extra spicy, start with less and add more as you go. You can always add, never take away!
Use good quality coconut milk: Rich coconut milk makes the broth creamy and luscious; the thinner stuff won’t have the same silky mouthfeel.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

Garnishes

I like to top my soup with a handful of extra chopped cilantro and thin slices of fresh red chili if I want a little more kick. A wedge of lime on the side is always a must—squeezing it just before eating brightens everything up. Sometimes, I add a drizzle of chili oil for extra spice flair.

Side Dishes

Serve this soup alongside simple jasmine rice or a crisp cucumber salad to balance the warm, spicy notes. I’ve also paired it with spring rolls or steamed dumplings for a more substantial meal when friends come over.

Creative Ways to Present

For special occasions, I love serving the soup in pretty ceramic bowls, adding a sprinkling of crushed peanuts on top for a surprising crunch. You can also serve the ingredients family-style—soup in a big pot with separate bowls for noodles, herbs, and lime—letting guests customize their bowls.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually mellow beautifully overnight, making it a perfect next-day meal. To keep the noodles from getting soggy, sometimes I store them separately and add them when reheating.

Freezing

This soup freezes surprisingly well—I pour it into freezer-safe containers, leaving space for expansion. Just a heads up, the noodles don’t freeze as well, so I recommend freezing the broth and chicken mixture without noodles and cooking fresh rice noodles when ready to eat.

Reheating

Reheat gently over medium-low heat on the stove to keep the coconut milk from separating. If you stored noodles separately, add freshly cooked rice noodles when reheating to keep the texture just right.

Frequently Asked Questions:

Can I make this Thai Red Curry Chicken Noodle Soup Recipe spicy or mild?

Absolutely! The spice level depends mostly on the red curry paste you choose. You can start with a smaller amount and gradually add more to reach your preferred heat level. If you want an extra kick, garnish with fresh chili slices or chili oil.

What kind of noodles work best in this soup?

Rice noodles are the classic choice because they cook quickly and absorb the flavors well without getting heavy. Thin or medium-width rice noodles work best. Avoid wheat noodles as they can get gummy in the broth.

Can I substitute coconut milk with something else?

Coconut milk is essential for that rich, creamy texture and slightly sweet flavor characteristic of Thai curries. If you’re allergic or prefer a lighter option, canned coconut cream diluted with water works well, but keep in mind it will change the taste slightly. Dairy is not recommended as it can curdle.

How long can I keep leftovers?

Stored properly in the fridge, leftovers will stay fresh and tasty for about 3 days. For longer storage, freeze the broth and chicken mixture separately from the noodles and consume within 1 to 2 months for best flavor.

Final Thoughts

This Thai Red Curry Chicken Noodle Soup Recipe has been a go-to in my kitchen when I want something comforting but exciting. It’s one of those dishes that feels fancy without all the fuss, and sharing it with friends has become a little happy tradition of mine. I hope you give it a try—it’s a recipe that warmly welcomes you back for seconds every single time.