Thai Red Curry Noodle Soup | Easy & Delicious Comfort

Some nights just call for soup. Not the bland kind, but something bold and soul-warming. Something that fills the kitchen with cozy smells and brings people to the table. That’s exactly what this Thai Red Curry Noodle Soup does. It’s creamy, comforting, and comes together in one big, flavorful pot.

Why You’ll Love This Thai Red Curry Noodle Soup

This soup hits every note—creamy from the coconut milk, just the right amount of heat from the red curry paste, and brightened with fresh lime and herbs. It’s packed with tender chicken, slurp-worthy noodles, and all the fragrant Thai flavors we crave.

Plus, it’s a one-pot meal that tastes like it came from your favorite Thai spot. And yet, it’s ready in under an hour. You can also customize it with whatever veggies or protein you have on hand, which makes it a go-to clean-out-the-fridge dish. Cozy, flavorful, and flexible? That’s a recipe worth keeping.

What You’ll Need

Protein & Base:

• 1 tablespoon olive oil
• 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
• Kosher salt and freshly ground black pepper, to taste

Aromatics & Veggies:

• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 1 tablespoon freshly grated ginger

Broth & Flavor Boosters:

• 3 tablespoons red curry paste
• 6 cups low-sodium chicken broth
• 1 (13.5-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 4 ounces rice noodles

Fresh Garnishes:

• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh basil
• 2 tablespoons freshly squeezed lime juice

Equipment:

• Dutch oven or large stockpot

How to Make Thai Red Curry Noodle Soup

Step 1: Sear the Chicken
Heat the olive oil in your Dutch oven over medium heat. Season the chicken pieces with salt and pepper. Add to the pot and cook until just golden, about 2 to 3 minutes. Transfer to a bowl and set aside.

Step 2: Cook the Veggies
In the same pot, add the garlic, diced red bell pepper, and onion. Stir frequently and cook until soft and fragrant, about 3 to 4 minutes.

Step 3: Build the Flavor
Add the red curry paste and grated ginger. Stir for about 1 minute, letting the paste wake up and coat the vegetables.

Step 4: Add the Broth
Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. That’s where the flavor lives.

Step 5: Simmer
Return the chicken to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes so the flavors can deepen.

Step 6: Add Noodles and Final Touches
Stir in the rice noodles, fish sauce, and brown sugar. Cook for 4 to 5 minutes, or until the noodles are just tender.

Step 7: Garnish and Serve
Turn off the heat. Add the green onions, cilantro, basil, and lime juice. Give it a final taste and adjust salt or lime as needed. Serve immediately while it’s hot and silky.

Tips for Success & Simple Variations

• Use full-fat coconut milk for the creamiest broth. Light versions can be too thin.
• Don’t skip the fish sauce. It adds umami depth. Just a tablespoon makes a difference.
• Add veggies like zucchini, bok choy, mushrooms, or cabbage to bulk it up.
• Try tofu, shrimp, or chicken thighs for a protein switch.
• Use any noodles you love—udon, soba, or vermicelli work great too.
• Store noodles and broth separately if you plan on having leftovers. Noodles soak up broth quickly.
• Skip freezing. The coconut milk can separate, making the texture off.

This recipe is also a great way to repurpose extras from the fridge. Leftover roasted veggies? Toss them in. That half can of mushrooms? Go for it.

What to Serve with Thai Red Curry Noodle Soup

This soup is hearty enough to stand alone, but if you’re feeding a crowd or just want to round out the meal, try pairing it with:

• Chicken Satay with Peanut Sauce
• Peanut Chicken Lettuce Wraps for a light and crunchy side
• Chicken Fried Rice or Sheet Pan Fried Rice for a carb-friendly combo
• Crab Rangoon Dip for a creamy, crispy appetizer

Feeling spicy? Add a spoonful of this Garlic Chili Oil Recipe for extra heat.

Essential Tools for This Recipe

All you need is one large Dutch oven or stockpot. The whole dish comes together in it, which makes cleanup easy too. No fancy equipment. No stress.

Frequently Asked Questions

More Recipes You’ll Love

• Try Thai Coconut Pumpkin Soup for a seasonal and creamy twist.
• Craving bold flavors? Slow Cooker Mexican Chicken Soup is another cozy, crowd-pleasing option.
• Looking for something fresh and vibrant? Grilled Shrimp Tacos with Mexican Corn hits the spot.

Final Thoughts

Thai Red Curry Noodle Soup is the kind of meal that makes dinner feel special—even if it’s just a regular Tuesday. It’s quick, flexible, and packed with flavor. Once you’ve made it, you’ll want to keep it in your back pocket for the next cold day or comfort food craving.

I’d love to know how it turns out in your kitchen! Share your tweaks, tag me on Pinterest or Facebook, or leave a comment below.

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