Does Thai red curry go with noodles?

Yes! The creamy broth and spicy curry make noodles the perfect match. Rice noodles are traditional, but other types work too.

What kind of noodles should I use?

Thin rice noodles are the classic choice. However, udon, soba, or even ramen can be great if that’s what you have.

Is Thai noodle soup healthy?

It can be! You’re in control of what goes in. Lean protein, veggies, herbs, and broth make this both nourishing and satisfying.

Is Thai red curry healthy for you?

Yes, in moderation. The curry paste is full of herbs and spices, and coconut milk adds healthy fats. Add plenty of fresh veggies and herbs for balance.

Thai Red Curry Noodle Soup | Easy & Delicious Comfort

Name: Thai Red Curry Noodle Soup | Easy & Delicious Comfort
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1½ pounds boneless, skinless chicken breasts, cut into ½-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 full-fat coconut milk; 4 ounces rice noodles; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 3 green onions, thinly sliced; ½ cup chopped fresh cilantro; ¼ cup chopped fresh basil; 2 tablespoons freshly squeezed lime juice

Description

This Thai Red Curry Noodle Soup is creamy, spicy, and packed with Thai flavor. A one-pot comforting dish that comes together in under an hour. Perfect for chilly evenings or a cozy weeknight dinner.

Ingredients

Scale

1 tablespoon olive oil

1½ pounds boneless, skinless chicken breasts, cut into ½-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 full-fat coconut milk

4 ounces rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

3 green onions, thinly sliced

½ cup chopped fresh cilantro

¼ cup chopped fresh basil

2 tablespoons freshly squeezed lime juice

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Instructions

1. Heat olive oil in a Dutch oven over medium heat.

2. Season chicken with salt and pepper. Add to the pot and sear until golden, 2–3 minutes. Remove and set aside.

3. Add garlic, bell pepper, and onion to the pot. Cook until softened, about 3–4 minutes.

4. Stir in red curry paste and grated ginger. Cook until fragrant, about 1 minute.

5. Pour in chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.

6. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

7. Add rice noodles, fish sauce, and brown sugar. Simmer for another 5 minutes, or until noodles are tender.

8. Turn off heat and stir in green onions, cilantro, basil, and lime juice.

9. Taste and adjust salt, pepper, or lime as needed. Serve hot.

Notes

Use full-fat coconut milk for the richest flavor and texture.

Store leftover noodles and broth separately to prevent sogginess.

Feel free to swap chicken for tofu, shrimp, or chicken thighs.

Add vegetables like mushrooms, zucchini, bok choy, or cabbage for extra heartiness.

This soup is not freezer-friendly due to coconut milk separation.

Mae Ploy curry paste is spicier; Thai Kitchen is milder and widely available.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 1/3 cups
Calories: 380
Sugar: 6g
Sodium: 620mg
Fat: 21g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 26g
Cholesterol: 65mg