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

Imagine a bowl of fragrant spices, creamy coconut broth, tender chicken, and slippery noodles all mingling together perfectly. That’s exactly what you get with this Thai Red Curry Chicken Noodle Soup Recipe—it’s like a hug in a bowl with a little kick of vibrant flavor that just makes your day better.

A close-up of a bowl filled with bright orange broth and thin noodles, showing three layers: on the bottom, a steaming soup base with a smooth texture, in the middle, soft white noodles tangled and partially lifted by wooden chopsticks held by a woman's hand, and on top, chunks of light brown meat mixed with plenty of fresh green herbs and sliced spring onions scattered around the edges. The bowl is dark and round, placed on a white marbled surface with a side of fresh cilantro leaves peeking in the background. 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 can’t tell you how many times I’ve turned to this Thai Red Curry Chicken Noodle Soup Recipe when I want something comforting yet exciting. It’s such a satisfying blend of spicy, tangy, creamy, and fresh—and it’s surprisingly easy to whip up on a weeknight.

Bold Flavors, No Fuss: The red curry paste and coconut milk bring a rich, authentic taste without complicated steps.
One Pot Wonder: Everything cooks together, so cleanup is minimal and the noodles soak up all those wonderful flavors.
Customizable Comfort: You can easily swap veggies, adjust heat, or try other noodles to make it your own.
Healthy and Hearty: Packed with lean chicken and fresh herbs, it’s both nourishing and surprisingly light.

Ingredients & Why They Work

Every ingredient here has its role in building that perfect balance of flavors and textures. From the warming ginger and spicy red curry paste to the creamy coconut milk and fresh herbs, this soup comes together beautifully — plus, it's easy to find these ingredients in most grocery stores.

Flat lay of a small pool of olive oil in a simple white ceramic bowl, three whole uncracked brown chicken breasts chunks arranged neatly, a few grains of kosher salt and black peppercorns scattered naturally, three peeled garlic cloves, one bright red diced bell pepper, one diced white onion, a small white bowl filled with vibrant red curry paste, a small pile of freshly grated ginger root, a simple white bowl of creamy coconut milk, a handful of thin rice noodles coiled loosely, a small white bowl of amber fish sauce, a small white bowl of dark brown sugar, three green onions sliced thinly arranged parallel, fresh bright green cilantro leaves loosely piled, fresh deep green basil leaves, and two lime halves with one freshly squeezed and placed beside them — all 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: Adds a subtle base flavor and helps brown the chicken without overpowering the curry.
Chicken breasts: Tender and lean protein that cooks quickly and soaks up all those aromatic flavors.
Garlic: Essential for depth and that signature warmth you want in a curry.
Red bell pepper: Adds crunch and a touch of sweetness that balances the spice.
Onion: Builds a savory foundation for the soup’s rich broth.
Red curry paste: The star flavor—spicy, earthy, and complex, it makes this recipe truly Thai-inspired.
Fresh ginger: Brightens the curry with its zesty, slightly peppery punch.
Chicken broth: Light and flavorful, it thins the soup just right and lets the other ingredients shine.
Coconut milk: Creamy and slightly sweet, it cuts the heat and adds luscious texture.
Rice noodles: Classic in Thai soups—they soak up the broth and stay tender without getting mushy if you time it right.
Fish sauce: Brings that umami punch and balances sweetness for a truly authentic taste.
Brown sugar: Just a hint to soften the chili heat and add depth.
Green onions: Fresh crunch and mild bite to finish.
Cilantro leaves: Herbaceous brightness that you don’t want to skip.
Basil leaves: Sweet and slightly peppery, they lift the flavors beautifully.
Lime juice: Adds the perfect zing to brighten the whole bowl.

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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

One of my favorite things about this Thai Red Curry Chicken Noodle Soup Recipe? It’s seriously adaptable. You can dial up the spice, swap in your favorite veggies, or choose different noodles depending on what you have on hand. Don’t be shy about making it your own!

Variation: I sometimes swap the chicken breasts for thighs when I want a richer flavor and extra tenderness—been there, loved that! Also, you can add mushrooms or snap peas for a little extra crunch and nutrition.

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

Two dark gray bowls filled with a rich orange soup with noodles and chunks of light brown chicken on top. Each bowl shows layers of thin, light yellow noodles fully covered by a creamy orange broth, with scattered pieces of chicken across the surface. Fresh green cilantro leaves and sliced green onions are placed on top, with bright green lime wedges on the sides. In one bowl, a pair of wooden chopsticks is lifting a small bundle of noodles. The bowls are set on a light wooden board against a background of white marbled texture, with extra lime wedges, green onions, and cilantro leaves placed around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken Just Right

Heat your olive oil in a big stockpot over medium heat. I like to season the chicken chunks with salt and pepper right before adding them. Cook until they turn a lovely golden color—about 2 to 3 minutes. Don’t crowd the pot; you want that nice sear. Once done, scoop them out and set aside so they don’t overcook later.

Step 2: Sauté the Aromatics

In the same pot, toss in the minced garlic, diced red bell pepper, and onion. Give everything a good stir now and then, cooking until the veggies soften and the whole kitchen smells amazing—about 3 to 4 minutes. This step really builds the soul of your soup.

Step 3: Let the Curry Paste Shine

Stir in the red curry paste and freshly grated ginger. Cook that mixture until you start to smell the fragrant spices—about one minute. Be careful not to burn it; a quick stir and watch carefully makes a huge difference in flavor.

Step 4: Build the Broth

Add the chicken broth and coconut milk, scraping the bottom of the pot to lift any tasty browned bits—that’s flavor gold right there. Bring to a gentle boil, then drop your browned chicken back in. Let it simmer for about 10 minutes to marry the flavors and cook the chicken through.

Step 5: Noodle Time

Stir in the rice noodles, fish sauce, and brown sugar. Keep an eye on the noodles — they usually take about 5 minutes to get tender. Timing is key here; overcooked noodles can turn mushy, so check them often.

Step 6: Finish with Fresh Herbs & Lime

Remove the pot from heat and stir in the green onions, cilantro, basil, and lime juice. These bright, fresh elements take the soup from good to unforgettable. Taste and season with additional salt and pepper as needed.

Serve immediately—this soup is best enjoyed fresh!

Top Tip

After making this Thai Red Curry Chicken Noodle Soup Recipe a dozen times, I've compiled some tips that can really elevate your soup from good to restaurant-level. These little secrets saved me a few kitchen mishaps and I swear by them now.

Don’t Overcook the Chicken: Brown the chicken just until golden and finish cooking it in the simmering soup—you’ll get juicy, tender bites every time.
Timing the Noodles: Add rice noodles last and watch closely—overcooked noodles make the soup soggy.
Scrape the Pot: When you add the broth and coconut milk, scrape up the browned bits on the bottom for extra depth.
Fresh Herbs Last: Stir in cilantro, basil and lime juice only after removing from heat to preserve their bright flavors.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

Garnishes

I always top my bowls with extra chopped cilantro and a sprinkle of sliced green onions—adds a wonderful fresh pop. Sometimes I add a few thin slices of red chili if I want an extra kick. A wedge of lime on the side is a must, so everyone can add a squeeze to their taste.

Side Dishes

This soup stands beautifully on its own but pairing it with a simple cucumber salad or steamed jasmine rice rounds out the meal wonderfully. When I’m feeling indulgent, some crispy spring rolls or Thai-style grilled chicken wings make great accompaniments.

Creative Ways to Present

For dinner parties, I like to serve this soup in individual coconut shell bowls—they add to the tropical vibe and make the experience feel extra special. You could also garnish with edible flowers or serve alongside a chilled Thai iced tea for a complete theme.

Make Ahead and Storage

Storing Leftovers

I usually let leftover Thai Red Curry Chicken Noodle Soup cool completely before transferring it into airtight containers. It keeps well in the fridge for up to 3 days. Just be sure to store the noodles and broth together to keep everything flavorful—but the noodles might soak up some liquid overnight, so you may need to add a splash of broth when reheating.

Freezing

While I’ve frozen the soup a few times, I recommend freezing before adding the noodles and fresh herbs. Noodles tend to get mushy when frozen and thawed. Freeze the curry broth and chicken in portions, and then add fresh noodles and herbs when you’re ready to eat.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems thick or the noodles have absorbed too much broth, add a little extra chicken broth or water. Add fresh herbs and lime juice after reheating to revive those bright flavors.

Frequently Asked Questions:

Can I use other proteins instead of chicken?

Absolutely! You can swap chicken for shrimp, tofu, or even thinly sliced beef. Just adjust the cooking time accordingly so your protein stays tender and juicy.

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

The spice level mainly comes from the red curry paste. You can use less paste if you prefer a milder soup, or add extra if you like it spicy. Adding sliced fresh chili peppers as garnish can also kick up the heat.

What’s the best type of noodles for this soup?

Rice noodles are traditional and soak up the soup wonderfully. You can use thin or wider rice noodles depending on your preference. Just be careful not to overcook them.

Can I make this soup vegan?

Yes! Substitute the chicken for tofu or vegetables, use vegetable broth instead of chicken broth, and replace fish sauce with soy sauce or tamari. The red curry paste sometimes contains shrimp paste, so opt for a vegan red curry paste to keep it plant-based.

Final Thoughts

This Thai Red Curry Chicken Noodle Soup Recipe is one of those dishes I keep coming back to because it feels like a little celebration of flavor in every spoonful. It’s approachable, adaptable, and just so comforting. I hope you enjoy making and sharing it as much as I do—it really does bring a bit of sunshine to any chilly evening or hectic day. So grab your pot, whip it up, and enjoy every vibrant bite!