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.
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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.
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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Recipe Card
Thai Red Curry Chicken Noodle Soup
Cozy up with this quick Thai Red Curry Chicken Noodle Soup. A one-pot, 30-minute dinner loaded with fresh herbs, creamy coconut milk, and tender chicken.
Ingredients
Method
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and season with salt and pepper. Cook for 3-4 minutes, until golden. Remove and set aside.1 ½ tablespoons olive oil, 1 ½ pounds chicken breast, Salt and black pepper
- In the same pot, add the garlic, bell pepper, and onion. Sauté for 3-4 minutes, stirring now and then, until softened.3 cloves garlic, 1 red bell pepper, 1 cup onion
- Stir in the red curry paste and grated ginger. Cook for 1 minute, just until fragrant.2 tablespoons red curry paste, 1 tablespoon freshly grated ginger
- Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom.6 cups low-sodium chicken broth, 1 can
- Return the cooked chicken to the pot. Bring everything to a boil, then lower the heat and simmer for about 10 minutes.
- Add the rice noodles, fish sauce, and agave or brown sugar. Simmer for 5 minutes, or until the noodles are soft.
- Turn off the heat and stir in the green onions, cilantro, basil, and lime juice.⅓ cup cilantro leaves, 2 to 3 tablespoons fresh basil leaves, 2 teaspoons freshly squeezed lime juice
- Taste and adjust with salt and pepper if needed: Serve hot and enjoy!
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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