1. Home
  2. Recipes
  3. Thai Curry Noodle Soup

Thai Red Curry Noodle Soup

Featured in Hearty and Delicious Mains.

This weeknight taco pasta brings together everything good about tacos and comfort food. Ground beef browns with onions and peppers while soaking up Mexican spices. The pasta cooks right in the same pot, getting infused with all those flavors while creating a creamy sauce. Sharp cheddar melts throughout, making everything extra satisfying. Fresh tomatoes and green onions brighten up each bowl while keeping things simple enough for busy evenings. Some cilantro and a squeeze of lime make it feel special.
A smiling woman in an apron poses for a selfie in a professional kitchen.
Updated on Tue, 14 Jan 2025 20:36:12 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A bowl of noodle soup with chicken, vegetables, and cilantro, accompanied by lime wedges in the background. Pin it
A bowl of noodle soup with chicken, vegetables, and cilantro, accompanied by lime wedges in the background. | tastygusto.com

The aroma of this soup always brings me back to my favorite little Thai restaurant in the city. After countless attempts I finally mastered making it at home. The coconut broth wraps around tender pieces of chicken and silky rice noodles creating pure comfort in a bowl. It's become my family's most requested dinner on cold evenings.

Why This Soup Never Fails

Life gets busy in my kitchen but this soup never lets me down. The rich coconut broth comes together so easily yet tastes like it took hours. I love how I can toss in whatever protein or vegetables I have on hand. One pot and dinner is done.

What's In My Shopping Cart

  • Red Curry Paste: The heart of Thai flavors blending chili garlic and lemongrass together.
  • Coconut Milk: Full fat makes the broth luxuriously creamy.
  • Fish Sauce: My secret weapon for that authentic taste.
  • Chicken: I prefer thighs but breasts work great too. Shrimp and tofu are lovely options.
  • Rice Noodles: They soak up all that gorgeous broth.
  • Fresh Herbs: Cilantro and basil make everything pop.
  • Lime Juice: Adds that perfect bright finish.

Cooking Your Soup

Cook the Protein
Get your chicken golden brown in a Dutch oven with a touch of oil.
Create the Base
Stir in curry paste until fragrant then add coconut milk and fish sauce.
Let It Simmer
Give everything time to come together over gentle heat.
Noodle Time
Cook your rice noodles right in the flavorful broth.
Final Touch
Sprinkle with fresh herbs and a squeeze of lime before serving.
A pot of creamy noodle soup with chicken, vegetables, and fresh cilantro garnished on top. Pin it
A pot of creamy noodle soup with chicken, vegetables, and fresh cilantro garnished on top. | tastygusto.com

Mix It Up Your Way

Green curry works beautifully when you want something milder. My kids love when I add mushrooms and my husband can't resist it with bok choy. Sometimes I switch up the noodles using udon or vermicelli for fun.

Saving Some For Later

Keep your noodles and broth in separate containers in the fridge they last about two days. When you're ready for round two just warm up the broth and add fresh noodles at the last minute.

Perfect Company

We love serving this with homemade chicken satay or fresh lettuce wraps. A simple cucumber salad on the side balances all those rich flavors perfectly.

My Kitchen Secrets

Splurge on good curry paste it makes such a difference. Always go for the full fat coconut milk. That fish sauce might smell strong but trust me it brings everything together beautifully.

Pure Magic in a Bowl

There's something special about how the creamy coconut plays with spicy curry while those noodles soak it all up. It's fancy enough for company but easy enough for weeknights. Win win.

Your Soup Your Rules

Sometimes I swap in tofu or throw in handfuls of spinach and carrots. You can make it spicier or milder by playing with the amount of curry paste. The fun part is making it exactly how you like it.

Quick Answers

  • Can I use lite coconut milk? Sure but it won't have that same silky richness.
  • What curry paste do you recommend? Mae Ploy is my go-to for authentic flavor. Thai Kitchen works great for milder taste.
  • Best way to store leftovers? Always keep those noodles separate from the broth.

Dinner Party Star

This soup always gets rave reviews when I serve it to guests. Set out little bowls of lime wedges crunchy peanuts and crispy shallots so everyone can make it their own. Watch eyes light up with that first spoonful.

A bowl of creamy chicken noodle soup garnished with fresh cilantro and sliced green onions. Pin it
A bowl of creamy chicken noodle soup garnished with fresh cilantro and sliced green onions. | tastygusto.com

Frequently Asked Questions

→ Can I make this soup less spicy?
Yes, you can adjust the spice level by reducing the amount of red curry paste. Start with 1-2 tablespoons and add more to taste.
→ What type of rice noodles work best?
Medium or thin rice noodles work well in this soup. Rice vermicelli or pad thai style noodles are both good options.
→ Can I use different proteins?
Yes, you can substitute the chicken with shrimp, tofu, or thinly sliced beef. Just adjust cooking times accordingly as these proteins cook differently than chicken.
→ How can I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb the broth, so you may need to add more when reheating.
→ What can I substitute for fish sauce?
While fish sauce adds unique flavor, you can substitute with soy sauce or coconut aminos. The taste will be different but still delicious.

Thai Curry Noodle Soup

A warming Thai soup featuring tender chicken, rice noodles, and coconut milk in a rich red curry broth. Topped with fresh herbs and lime juice.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Thai

Yield: 6 Servings (8 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 tablespoon olive oil.
02 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks.
03 Kosher salt and freshly ground black pepper.
04 3 cloves garlic, minced.
05 1 red bell pepper, diced.
06 1 onion, diced.
07 3 tablespoons red curry paste.
08 1 tablespoon freshly grated ginger.
09 6 cups low sodium chicken broth.
10 1 (13.5-ounce) can coconut milk.
11 4 ounces rice noodles.
12 1 tablespoon fish sauce.
13 2 teaspoons brown sugar.
14 3 green onions, thinly sliced.
15 1/2 cup chopped fresh cilantro leaves.
16 1/4 cup chopped fresh basil leaves.
17 2 tablespoons freshly squeezed lime juice.

Instructions

Step 01

Heat oil in Dutch oven over medium heat. Season chicken with salt and pepper, cook until golden for 2-3 minutes. Set aside.

Step 02

Add garlic, bell pepper and onion to pot. Cook until tender, about 3-4 minutes.

Step 03

Mix in red curry paste and ginger, cook for 1 minute until fragrant.

Step 04

Pour in chicken broth and coconut milk, scrape pot bottom. Add chicken back in, bring to boil then simmer for 10 minutes.

Step 05

Add noodles, fish sauce and brown sugar. Cook until noodles are tender, about 5 minutes. Mix in green onions, herbs, and lime juice.

Notes

  1. Serve hot right after cooking for best noodle texture.
  2. Can adjust curry paste amount to control spiciness.

Tools You'll Need

  • Dutch oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish (fish sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 32 g