If I could bottle the smell of this simmering away on the stove, I would. This Thai red curry chicken noodle soup is my go-to when I want something cozy but still fresh and bright.

It’s quick, it’s one pot, and my whole family slurps it up like it’s takeout, only better.

Plus, you can have it on the table in under an hour, even if you’re juggling homework help and dinner at the same time.

Ingredients

Red curry paste – This is where all the magic happens. If you like milder soups, go easy at first. You can always add more later.
Coconut milk – Full-fat for richness, light if you want it a touch lighter. I wouldn’t skip it; it’s the creaminess that makes the broth so good.
Chicken breast – Boneless and skinless makes life easy, but thighs work too if you want extra tenderness.
Rice noodles – They soak up all that flavorful broth. You can swap in egg noodles, but they’ll give you a different texture.
Fresh basil and cilantro – These herbs make the soup sing. If you don’t have both, just use whichever you’ve got.
Lime juice – Brightens everything up. I always add extra at the table.

If you love red curries like this one, try my vegetarian Thai red curry, this Thai red eggplant curry and my red lentil dhal.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Thai Red Curry Noodle Soup

Cook the chicken: Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook for 3–4 minutes until golden. Remove and set aside.
Cook the veggie base: In the same pot, sauté garlic, bell pepper, and onion for 3–4 minutes until softened.

Add the aromatics: Stir in red curry paste and ginger, cooking for about 1 minute until fragrant.
Make the broth layer: Pour in chicken broth and coconut milk, scraping up any bits from the bottom.

Simmer the chicken: Return chicken to the pot, bring to a boil, then reduce to a simmer for 10 minutes.
Add the noodles: Stir in the rice noodles, fish sauce, and agave or brown sugar. Simmer 5 minutes until noodles are tender.
Finish: Turn off heat, stir in cilantro, basil, and lime juice. Taste, adjust seasoning, and serve hot.
For more recipes like this, try my Thai red curry noodles with chicken, this Korean BBQ fried chicken bites and my teriyaki chicken bowl.

Julia's Tip

Keep the noodles separate if you plan on having leftovers; they’ll stay perfectly springy.

Tips

Slice the chicken evenly so it cooks through without drying out.
Use full-fat coconut milk if you want that rich, silky texture.
Don’t let the noodles sit too long in the hot broth, or they’ll soak it all up. This soup is best enjoyed fresh (or add the noodles before serving).
If you’re out of fish sauce, soy sauce works in a pinch.
Keep your pot at a gentle simmer when adding noodles to avoid them turning mushy.
Fresh herbs at the end keep the soup bright and balanced.
A splash of chicken broth can loosen up leftovers if they thicken.
Make it vegetarian by swapping chicken for tofu and using veggie broth.

Serving Suggestions

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 3 days. Store noodles separately if you can.
To Freeze. Freeze the broth and chicken without noodles for up to 2 months. Add fresh noodles when reheating.
To Make Ahead. Prep the broth and chicken a day in advance, then reheat and add noodles before serving.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Thai Red Curry Chicken Noodle Soup