Name: Thai Red Curry Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (cut into 1/2-inch chunks); 3 cloves garlic (minced); 1 red bell pepper (diced); 1 onion (diced); 3 green onions (thinly sliced); 1 tablespoon freshly grated ginger; 1/2 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh basil leaves; 1 tablespoon olive oil; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 1 tablespoon fish sauce; 2 tablespoons freshly squeezed lime juice; 4 ounces rice noodles; 3 tablespoons red curry paste; 2 teaspoons brown sugar; Kosher salt (to taste); Freshly ground black pepper (to taste)

There’s something so comforting about a bowl of soup that warms you from the inside out, and this Thai Red Curry Chicken Noodle Soup Recipe is exactly that kind of magic. A rich, fragrant broth, tender chicken, and slurp-worthy noodles come together for a bowl you’ll want to make again and again.

A bowl filled with rich orange-red soup with thin noodles swirling in the middle, held by brown wooden chopsticks lifting the noodles. The soup has pieces of light-colored cooked chicken and is sprinkled with black pepper. Bright green chopped spring onions and fresh cilantro leaves are placed on top, adding a fresh touch. The bowl is dark and contrasts well with the food inside, all set on a white marbled surface. 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

I’ve made this Thai Red Curry Chicken Noodle Soup Recipe on chilly evenings when I need something cozy but exciting. It’s a perfect balance of creamy coconut, bright lime, and that classic red curry heat that wakes up your taste buds without overwhelming them.

Bold flavors, comforting warmth: The combination of red curry paste and coconut milk creates a broth that’s rich but not heavy.
Quick and easy weeknight winner: You can have this ready in under an hour, perfect for busy days when takeout seems tempting.
Customizable and fresh: Fresh herbs and lime juice added at the end brighten the dish and invite your personal touch.
Slurp-worthy noodles: Rice noodles soak in that curry broth beautifully, giving you a satisfying texture in every bite.

Ingredients & Why They Work

Each ingredient in this Thai Red Curry Chicken Noodle Soup Recipe plays a role in building layers of flavor and texture. Choosing fresh produce and quality coconut milk makes all the difference, so don’t skip on the good stuff.

Flat lay of a few sprigs of fresh green cilantro leaves, several bright fresh basil leaves, three whole green onions with crisp white and green parts, one fresh red bell pepper diced, one medium white onion diced, three whole garlic cloves unpeeled, a small mound of freshly grated ginger, uncooked rice noodles arranged loosely, two boneless skinless chicken breasts cut into chunks, two whole brown eggs with clean shells, small white ceramic bowls holding rich red curry paste, golden olive oil, white coconut milk, light brown fish sauce, and light brown granulated brown sugar, and a small white bowl with freshly squeezed lime juice, all ingredients fresh and natural, arranged in perfect symmetry on a plain white ceramic plate and bowls, 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: Provides a mild, fruity base for sautéing the chicken and vegetables without overpowering the dish.
Chicken breasts: Tender, lean protein that cooks quickly; cutting into uniform chunks helps them cook evenly.
Garlic: Adds aromatic depth and that irresistible savory punch.
Red bell pepper: Brings sweetness and vibrant color to the soup.
Onion: Builds a savory foundation when softened before adding liquids.
Red curry paste: The star flavor—its combination of chili, lemongrass, and spices gives a fragrant, spicy backdrop.
Fresh ginger: Lends brightness and subtle heat, balancing the richness.
Chicken broth: The flavorful base liquid; using low sodium lets you control the saltiness.
Coconut milk: Adds creaminess and tropical sweetness that softens the curry spices.
Rice noodles: Absorb the delicious broth and give the soup satisfying bite.
Fish sauce: Adds authentic umami and a touch of saltiness; a little goes a long way.
Brown sugar: Balances the savory and spicy with a hint of sweetness.
Green onions: Fresh bite and a bit of crunch to finish.
Cilantro & basil: Fresh herbs that elevate brightness and provide herbal complexity.
Lime juice: The final zing that wakes up all the other flavors perfectly.

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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

This Thai Red Curry Chicken Noodle Soup Recipe is a fantastic starting point, but I love tweaking it to keep things interesting or to suit what I have on hand. Don’t hesitate to swap veggies or adjust the heat to your liking.

Variation: I’ve swapped chicken for tofu on meatless nights—just add it towards the end to keep it from breaking apart.
Spiciness: If you prefer more heat, add extra red curry paste or a few red pepper flakes when cooking.
Vegetables: Throw in mushrooms or spinach for an extra dose of greens—just add them after the noodles so they don’t overcook.
Noodles: Try swapping rice noodles for soba or even udon if you want a chewier texture.

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

The image shows two black bowls filled with a bright orange soup with thin noodles mixed throughout. Large pieces of light brown meat are scattered on the surface in both bowls, topped with green sliced scallions and fresh green cilantro leaves in the middle. Each bowl has a lime wedge on the side adding a pop of bright green and yellow. One bowl is placed on a small wooden board with extra lime wedges and green onions around it, all set on a white marbled surface. A pair of dark brown chopsticks lifts a small bundle of noodles from one bowl, showing the texture well. The soup looks thick with some red specks and black pepper flakes floating on top. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the chicken until golden

Start by heating olive oil in a large pot over medium heat. Season your chicken chunks with salt and pepper—this simple step builds flavor right at the start. Add the chicken to the pot and cook until each piece is golden on the outside, about 2–3 minutes. Don’t crowd the pan; if necessary, do this in batches. Once done, set the chicken aside because you’ll add it back later.

Step 2: Sauté garlic, bell pepper, and onion

In the same pot, toss in minced garlic, diced red bell pepper, and onion. Stir occasionally as these soften and mingle their flavors about 3–4 minutes. This step creates a savory and slightly sweet foundation that’s super important for a rich soup.

Step 3: Stir in red curry paste and ginger

Now add the red curry paste and freshly grated ginger. Stir them into the veggies and let them cook until you can smell that fragrant curry aroma—roughly 1 minute. This blooming of spices in the fat intensifies the flavor.

Step 4: Add broth and coconut milk

Pour in the chicken broth and coconut milk while scraping up any brown bits stuck on the bottom—those bits add extra flavor. Give it a good stir and bring the soup to a gentle boil.

Step 5: Simmer chicken and develop flavors

Return the seared chicken to the pot and reduce the heat to let the soup simmer. Keep stirring now and then to prevent sticking and to meld the flavors together. Let it cook for about 10 minutes; this helps the chicken finish cooking and the broth to reduce slightly, intensifying the taste.

Step 6: Cook noodles with seasoning

Add the rice noodles along with fish sauce and brown sugar. Stir everything gently until the noodles are tender—which usually takes around 5 minutes. The noodles will soak up all that amazing curry broth, so keep an eye on their texture so they don’t get mushy.

Step 7: Finish with fresh herbs & lime

Take the pot off the heat and stir in sliced green onions, chopped cilantro and basil, and freshly squeezed lime juice. These vibrant ingredients add brightness and freshness that bring this soup alive. Give the soup a final taste and season with salt and pepper as needed.

Top Tip

From my time making this Thai Red Curry Chicken Noodle Soup Recipe, I’ve learned a few little tricks that make a big difference in flavor and texture.

Sear chicken in batches: Avoid overcrowding the pan so the chicken browns nicely instead of steaming—this gives you those tasty caramelized bits.
Add noodles last: Rice noodles cook quickly and can turn mushy if added too early, so add them towards the end of simmering time.
Fresh herbs at the end: Stir in cilantro, basil, and lime juice off the heat to keep their bright flavors intact.
Balance the flavors: Taste as you go and adjust fish sauce, sugar, and lime juice—this soup is all about harmony.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

Garnishes

I love finishing this soup with a handful of chopped peanuts or roasted cashews for crunch, and extra lime wedges on the side for those who want an extra zing. A sprinkle of red chili flakes works wonders if you’re a heat lover too.

Side Dishes

When I’m serving this curry noodle soup, a simple steamed vegetable like broccoli or snap peas pairs nicely. For a fuller meal, crisp cucumber salad with a light dressing or some warm naan bread to soak up the broth makes it feel like a feast.

Creative Ways to Present

For special occasions, I like to serve the soup in pretty individual bowls topped with microgreens, edible flowers, or thinly sliced fresh chili rings for a pop of color and sophistication. It’s a lovely way to elevate this comforting weeknight favorite.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to three days. Because the noodles soak up broth as it sits, I often store soup and noodles separately when I know I’ll have leftovers to enjoy later.

Freezing

This soup freezes well if you hold off on adding the noodles and fresh herbs. Freeze just the broth and chicken mixture in freezer-safe containers, then add fresh noodles and herbs when reheating.

Reheating

To reheat, gently warm the soup in a pot over medium heat, stirring occasionally. Add fresh or leftover noodles near the end just to heat through, and stir in fresh herbs and lime juice to revive the bright flavors.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Thai Red Curry Chicken Noodle Soup Recipe?

Absolutely! Chicken thighs add more richness and stay tender when cooked in soup. Just cut them into the same size pieces and follow the same cooking steps.

What’s the best way to reheat this soup without overcooking the noodles?

The best approach is to reheat the broth and chicken on the stove over medium heat, then add freshly cooked or leftover noodles just at the end to warm through. This keeps noodles from getting mushy.

Can I make this Thai Red Curry Chicken Noodle Soup Recipe vegan?

Yes! Swap the chicken for firm tofu or hearty mushrooms and use vegetable broth instead of chicken broth. Also, use soy sauce in place of fish sauce to keep it vegan-friendly.

How spicy is this Thai Red Curry Chicken Noodle Soup Recipe?

It’s moderately spicy thanks to the red curry paste, but you can easily adjust the heat by adding more or less curry paste or chili flakes. The coconut milk helps mellow the spice, making it approachable for most palates.

Final Thoughts

The charm of this Thai Red Curry Chicken Noodle Soup Recipe lies in its ability to feel both special and approachable—a dish that’s packed with flavor yet straightforward to make. Sharing this soup with friends or family always warms my heart, and I hope it does the same for you. So grab a big bowl, some chopsticks or a spoon, and dig in. You’ll love having this recipe in your rotation.