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; 1 red bell pepper, diced; 1 onion, diced; 3 cloves garlic, minced; 3 green onions, thinly sliced; 1 tablespoon freshly grated ginger; 1/2 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh basil leaves; 6 cups low sodium chicken broth; 1 (13.5-ounce) can coconut milk; 1 tablespoon fish sauce; 2 tablespoons freshly squeezed lime juice; 3 tablespoons red curry paste; 2 teaspoons brown sugar; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon olive oil; 4 ounces rice noodles

There’s something comforting and exotic all at once about this Thai Red Curry Chicken Noodle Soup Recipe. Imagine tender chicken and silky noodles swimming in a rich coconut and curry broth – it’s like a hug in a bowl that you’ll want to make over and over.

A close-up view of a dark bowl filled with a rich orange-red soup with thin noodles swirling through it, showing a soft texture and gentle broth. Several light brown chunks of cooked chicken sit scattered in the soup, sprinkled with black pepper. Bright green sliced scallions and fresh cilantro leaves rest on top, adding freshness and a burst of color. A pair of wooden chopsticks picks up some noodles from the right side of the bowl. The bowl sits 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

This Thai Red Curry Chicken Noodle Soup Recipe quickly became one of my go-to dishes because it’s packed with flavor, easy to make, and perfect for anytime you want something cozy yet vibrant. Plus, it’s a wonderful way to warm up and indulge without spending hours in the kitchen.

Flavor Explosion: The combination of red curry paste, ginger, and coconut milk creates a rich, fragrant base that’s perfectly balanced with lime and fresh herbs.
Quick and Simple: From start to finish in about 50 minutes, it’s a practical weeknight soup that doesn’t skimp on taste.
Texture Delight: Tender chicken chunks, chewy rice noodles, and crisp veggies make every spoonful interesting and satisfying.
Versatile and Personal: It’s easy to tweak based on what you have or prefer, making it truly your own kitchen creation.

Ingredients & Why They Work

This recipe blends aromatic and fresh ingredients that complement each other beautifully. The spicy and savory curry paste pairs with creamy coconut milk and bright lime juice, while the chicken and rice noodles create a comforting base. Shopping tip? Fresh herbs make a huge difference here, so don’t hesitate to get good quality cilantro and basil.

Flat lay of a small puddle of golden olive oil in a simple white ceramic bowl, raw boneless skinless chicken breasts cut into chunks arranged neatly, three whole uncracked garlic cloves, one fresh red bell pepper diced into cubes, one white onion diced, a dollop of vibrant red curry paste in a small white ceramic bowl, a small mound of freshly grated ginger, a small white ceramic bowl filled with creamy coconut milk, a small white bowl of clear light brown fish sauce, a small white bowl of dark brown sugar, a bundle of uncooked white rice noodles, three freshly sliced green onions, a small pile of bright green chopped cilantro leaves, a small pile of glossy fresh basil leaves, and a small white bowl containing freshly squeezed lime juice, all ingredients fresh and natural, perfectly arranged with balanced layout and symmetry, 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 neutral yet slightly fruity base for sautéing the chicken and aromatics.
Boneless, skinless chicken breasts: These cook quickly and stay tender, perfect for bite-size chunks in soup.
Kosher salt and black pepper: Essential for seasoning and bringing out the flavors naturally.
Garlic: Adds depth and a mild pungency that melds with curry paste.
Red bell pepper: Gives a subtle sweetness and vibrant color to your soup.
Onion: Creates a base layer of flavor alongside garlic.
Red curry paste: The star that offers spicy, savory, and aromatic notes all in one.
Freshly grated ginger: Adds a bright, zesty punch that wakes up the broth.
Low sodium chicken broth: Keeps the soup flavorful without overpowering saltiness, letting the curry shine.
Coconut milk: Brings creamy richness and smooths out the heat from the curry.
Rice noodles: Traditional in Thai soups, they soak up the broth beautifully.
Fish sauce: Adds umami depth and authentic Southeast Asian flavor.
Brown sugar: Balances the heat and acidity for a harmonious taste.
Green onions: Fresh, mild onion flavor with a crisp texture as a garnish.
Fresh cilantro leaves: Bright, herbaceous notes that lighten the rich broth.
Fresh basil leaves: Sweet and slightly peppery, enhancing the Thai flavor profile.
Freshly squeezed lime juice: A pop of citrus that balances the creaminess and spices 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

I love how flexible this Thai Red Curry Chicken Noodle Soup Recipe is. I often switch things up depending on what I’m in the mood for or what’s in my fridge — and you can, too! It’s all about making it your own without losing the soul of the dish.

Variation: Sometimes, I swap chicken breasts for thighs because they’re a bit juicier, and honestly, they add more flavor. I’ve also used green beans or snap peas for extra veggies when I want more crunch.
Plant-Based Swap: I’ve tried tofu instead of chicken — just press it, cube it, and add toward the end. It soaks up the curry broth beautifully.
Heat Level: If you like it spicier, stirring in a bit of chili flakes or extra red curry paste is my go-to trick.

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

A dark round bowl filled with a rich orange soup with small chicken pieces and thin noodles forming at least two layers. On top, there are bright green slices of spring onions scattered on one side, with fresh bold green cilantro leaves in the middle and two lime wedges arranged on one side. A pair of wooden chopsticks lifts some noodles from the soup, showing their smooth texture. The bowl is on a wooden board, surrounded by fresh lime wedges and green herbs on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken Until Golden

Start by heating olive oil over medium heat in a large pot or Dutch oven. I like to season the chicken chunks with salt and pepper just before adding them—this really enhances their flavor. Cook the chicken for about 2 to 3 minutes until it gets a nice golden color but isn’t fully cooked through yet. Then, set it aside so it doesn’t overcook later.

Step 2: Sauté the Aromatics and Veggies

Next, toss in the minced garlic, diced red bell pepper, and onion into the same pot. The leftover chicken juices make the veggies extra flavorful. Cook, stirring occasionally, for about 3 to 4 minutes until the veggies soften but still hold their shape.

Step 3: Build the Flavor with Curry Paste and Ginger

Stir in your red curry paste and freshly grated ginger. You’ll notice a fragrant aroma almost immediately — that’s exactly what you want. Let it cook for about 1 minute to really let those flavors bloom.

Step 4: Add the Broth and Coconut Milk

Pour in the chicken broth and coconut milk, scraping the bottom of the pot as you stir to collect all those browned bits (flavor gold!). This liquid base is the heart of your soup, so give it a taste to adjust seasoning as needed.

Step 5: Simmer with Chicken and Noodles

Return the seared chicken to the pot and bring the soup to a boil. Then turn down the heat and let it simmer gently for about 10 minutes. This will cook the chicken all the way through and lets the flavors marry. After that, add the rice noodles along with fish sauce and brown sugar, cooking for an additional 5 minutes until the noodles are tender.

Step 6: Finish with Fresh Herbs and Lime

Remove the pot from heat, then stir in green onions, cilantro, basil, and a generous splash of lime juice. These final additions brighten and freshen the soup. Don’t forget to adjust salt and pepper to your taste — sometimes just a little more salt can make a big difference!

Serve it immediately while it’s warm and fragrant — any delay means those rice noodles will soak up too much broth and get mushy.

Top Tip

After making this soup dozens of times, I’ve learned a few tricks that always help it taste and look amazing. These small details make all the difference, especially the way you handle the noodles and herbs.

Don’t Overcook the Chicken: Sear it just until golden on the outside before simmering; this keeps the pieces tender and juicy rather than dry.
Add Noodles Last: Rice noodles get soggy quickly, so I always add them at the very end and aim to eat the soup soon after.
Fresh Herbs at the End: To preserve their bright flavors and textures, stir chopped cilantro, basil, and green onions in off the heat.
Adjust Seasonings Last: Lime juice, fish sauce, and salt can change the soup’s flavor balance considerably — I always tweak these right before serving.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

Thai Red Curry Soup - Serving Suggestion

Garnishes

I really adore topping this soup with extra fresh cilantro and basil, and sometimes a little handful of crunchy roasted peanuts or sliced red chili if I want a bit more heat and texture. A lime wedge on the side is always a nice touch for anyone wanting an extra citrus kick.

Side Dishes

This soup stands beautifully on its own, but I like to pair it with lightly pickled cucumber salad or simple steamed jasmine rice on the side. It’s a wonderful way to round out the meal without overpowering the soup’s delicate flavors.

Creative Ways to Present

For special occasions, serving this Thai Red Curry Chicken Noodle Soup Recipe in individual ramekins with a few whole basil leaves on top can make it feel fancy yet approachable. You can also layer the noodles, chicken, and broth separately in clear mugs before ladling everything together for a fun presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. Because the noodles soak up broth over time, I try to keep them separate when possible or add a bit more broth or water when reheating.

Freezing

I’ve frozen this soup a couple of times, but I recommend freezing it without noodles when you can. That way, you can cook fresh rice noodles when you’re ready to eat — it saves the texture. Freeze the broth and chicken mixture in a sealed container for up to 2 months.

Reheating

Reheat gently on the stove or in the microwave to avoid breaking down the chicken too much. Add fresh herbs and a squeeze of lime after warming to revive those 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 extra juiciness and richness to the soup. Just cut them into similar-sized chunks for even cooking.

Is it necessary to use fish sauce in this recipe?

While fish sauce adds authentic umami and depth, you can substitute it with soy sauce or tamari for a milder, vegetarian-friendly alternative.

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

The spice level is moderate and balanced by creamy coconut milk and brown sugar. You can easily adjust the heat by adding more or less red curry paste or chili flakes.

Can I prepare this soup in advance?

Yes! You can prepare the soup base a day ahead and refrigerate it. Add the rice noodles and fresh herbs just before serving to keep them fresh and prevent sogginess.

Final Thoughts

This Thai Red Curry Chicken Noodle Soup Recipe really feels like a special meal you can enjoy any day of the week. Its layers of flavor, comforting warmth, and freshness make it one of those dishes you’ll want to share with friends—and make again yourself. Give it a try, and let it surprise you with how simple and satisfying it can be!