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, to taste; 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

There's something incredibly comforting about a warm bowl of soup with a spicy kick, and that’s exactly why my Thai Red Curry Chicken Noodle Soup Recipe has become a staple in my kitchen. It’s a wonderful mix of creamy coconut, fragrant herbs, and tender chicken that makes lunch or dinner feel special with minimal effort.

A dark bowl filled with a rich, orange-red broth holding soft noodles and pieces of light-colored cooked chicken, topped with bright green sliced scallions and fresh cilantro leaves on one side. The noodles are partly lifted by a pair of wooden chopsticks, showing their smooth texture and pale color. The soup surface has small bits of black pepper and oils adding shine and depth. The bowl sits on a white marbled surface with some cilantro leaves beside it. 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 have to tell you, this soup hits all the marks for me—warmth, flavor, and that satisfying slurp of noodles. Each spoonful feels like a hug from the inside, and it’s surprisingly easy to whip up on a busy weeknight.

Amazing Flavor Balance: The blend of spicy red curry, creamy coconut milk, and bright lime juice creates a complex taste that keeps you coming back for more.
Quick but Impressive: Chicken cooks fast, and the noodles soften while the soup simmers, making it perfect when you want something special but don’t have hours.
Fresh Herb Kick: Adding cilantro and basil at the end lifts the dish and adds freshness that really brightens the whole bowl.
Comfort in a Bowl: This soup feels like something you’d order at your favorite Thai restaurant, but you get to enjoy it fresh from your own kitchen.

Ingredients & Why They Work

This recipe combines staple Asian pantry ingredients with fresh vegetables to create a beautiful balance of heat, creaminess, and herbaceous notes. Each element plays a star role—once you have your ingredients down, you’re almost guaranteed success.

Flat lay of a small puddle of golden olive oil in a simple white ceramic bowl, three whole uncracked garlic cloves, one fresh red bell pepper diced into even cubes on a white plate, one diced white onion on a white plate, a small white bowl filled with deep red curry paste, a small mound of freshly grated pale yellow ginger, a clean white ceramic bowl holding raw translucent rice noodles, three fresh bright green onions sliced thinly arranged beside a small bunch of vibrant green cilantro leaves and a separate small bunch of glossy fresh basil leaves, a small white bowl of smooth white coconut milk, a small white bowl with light brown granulated brown sugar, a small white bowl with pale amber fish sauce, one fresh lime cut in half showing juicy bright green flesh, and two whole boneless skinless chicken breasts with natural pinkish color, lightly seasoned with coarse kosher salt and cracked black pepper scattered nearby — all ingredients appearing fresh and natural, perfectly arranged with symmetry and balanced proportions 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: A neutral cooking fat to brown the chicken gently without overpowering the flavors.
Chicken breasts: Boneless and skinless for quick, even cooking and tender meat pieces that soak up the curry broth.
Garlic: Adds depth and pungency, sautéed lightly to release its aroma.
Red bell pepper: Brings sweetness and a pop of color that contrasts the heat from the curry.
Onion: Provides a subtle natural sweetness once caramelized slightly.
Red curry paste: The heart of the recipe, loaded with lemongrass, garlic, and chilies for that authentic Thai flavor.
Fresh ginger: Offers a zesty, warming bite that complements the fragrant spices.
Chicken broth: Creates a savory base that supports all the flavors.
Coconut milk: Rounds out the spice with creamy richness and smooth texture.
Rice noodles: Soft but not mushy, perfect for soaking up the flavorful broth.
Fish sauce: Adds savory umami depth—just a little goes a long way.
Brown sugar: Balances the spice and acidity with a touch of sweetness.
Green onions: Fresh and mild onion flavor, added at the end for brightness.
Cilantro and basil leaves: Fresh herbs that provide fragrant, bright, herby notes.
Lime juice: The final zing that lifts everything and keeps the flavors vibrant.

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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 like to keep this soup pretty classic, but I’m all for tweaking it to suit your taste buds or pantry situation. One of the best things about this Thai Red Curry Chicken Noodle Soup Recipe is how versatile it is—try swapping veggies or upping the spice if you want more heat.

Variation: Sometimes I swap chicken breasts for thigh meat when I want juicier bites—that little fattiness makes the soup even comforting.
Make it vegetarian: Use tofu and vegetable broth instead of chicken, and skip the fish sauce or use soy sauce for that umami hit.
Spice it up: If you like it fiery, stir in a little extra red curry paste or sprinkle fresh sliced Thai chilies on top.
Add crunch: Roasted peanuts or fried shallots on the garnish can add a delightful texture contrast.

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

A deep bowl filled with a rich orange broth full of thin noodles and chunks of light brown cooked chicken pieces. On top, there are bright green cilantro leaves and sliced scallions scattered mainly on one side. A few lime wedges with a yellow-green color sit on the edge of the bowl. A pair of brown chopsticks is picking up a small bundle of noodles from the right side. The bowls rest on a white marbled surface with a wooden board under the top bowl, and fresh green scallions and extra lime wedges lie around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken for Maximum Flavor

Heat your olive oil in a large pot over medium heat. Season the chicken chunks with salt and pepper—don’t skimp on seasoning here. Add the chicken and let it brown nicely for about 2-3 minutes; you want a golden crust but don’t cook it through. This step seals in flavor and keeps the chicken juicy. Once browned, remove the chicken and set it aside.

Step 2: Sauté Aromatics and Vegetables

In the same pot, toss in the minced garlic, diced red bell pepper, and onion. Stir them around to pick up all those tasty browned bits left behind. Cook until the onions become translucent and the peppers soften, about 3-4 minutes. This builds a fragrant base for your soup.

Step 3: Spice It Up with Curry Paste and Ginger

Now stir in the red curry paste and freshly grated ginger. Cook everything together just until fragrant—usually about a minute. This step helps release the intense flavors of the curry paste and melds it with the rest of the ingredients.

Step 4: Add Broth and Coconut Milk

Pour in the chicken broth and coconut milk, scraping the bottom of the pot with your spoon to loosen up any browned bits. Those bits are flavor gold, so don’t skip this! Bring the whole mixture to a boil, then reduce heat to a gentle simmer.

Step 5: Return Chicken and Let It Simmer

Add the chicken back into the pot. Let it cook gently for about 10 minutes, stirring occasionally. This cooking time lets the flavors deepen while keeping the chicken tender and juicy without overcooking.

Step 6: Noodles, Fish Sauce & Finish

Stir in the rice noodles, fish sauce, and brown sugar. The noodles will soften in about 5 minutes right in the hot broth—no need to pre-cook them. Taste and adjust seasoning with salt and pepper as needed. Once the noodles are tender, you’re almost done!

Step 7: Add Fresh Herbs and Lime Juice

Remove the pot from heat and stir in the green onions, chopped cilantro, fresh basil, and lime juice. These fresh ingredients brighten and elevate the soup’s flavor profile, creating the perfect balance of spice, creaminess, and freshness.

Step 8: Serve and Enjoy Immediately

Ladle into bowls and serve while steaming hot. This soup is best enjoyed fresh, so gather your favorite bowls and dig in!

Top Tip

Over the years, I’ve learned that small details make a huge difference with this soup. Paying attention to timing and freshness can take a great bowl to unforgettable.

Don’t overcook the chicken: Browning it quickly then adding it back later keeps it tender and prevents it from drying out.
Use fresh ginger and herbs: Fresh grated ginger and herbs like basil and cilantro add brightness that jarred pastes or dried flakes simply can’t replicate.
Cook noodles last: Rice noodles cook quickly in the hot broth; adding them at the right moment avoids mushy noodles.
Taste as you go: Fish sauce and lime juice are your secret weapons—add gradually and adjust to balance spicy, salty, and sour notes exactly how you like them.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

Thai Red Curry Chicken Noodle Soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with extra sliced green onions and fresh cilantro—sometimes I throw on thinly sliced red chilies for those who love heat. A few torn basil leaves at the very last minute make a lovely aromatic lift. Lime wedges on the side let folks add a little extra zing to their bowl.

Side Dishes

Since the soup is substantial on its own, I like pairing it with simple sides like lightly steamed or stir-fried greens, or crunchy Asian slaw. A small bowl of jasmine rice on the side is also lovely if you want to stretch the meal further.

Creative Ways to Present

For a dinner party, I’ve served this soup in shallow bowls with a colorful medley of garnishes laid out buffet-style. Inviting guests to customize their bowls with fresh herbs, lime, or chili creates a fun, interactive experience. Some toasted coconut flakes sprinkled on top add an unexpected crunch and sweetness.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge, but I like to keep the noodles separate when possible. The noodles soak up broth and get mushy if left too long, so adding fresh noodles when reheating keeps the texture just right.

Freezing

This soup freezes well without noodles. I freeze the broth and chicken mixture in portions, then add freshly cooked rice noodles when reheating. It helps the soup stay fresh and the noodles perfect.

Reheating

When reheating leftovers, warm the broth gently on the stove and add fresh cooked rice noodles just before serving. Stir in fresh herbs and a squeeze of lime to revive those vibrant flavors.

Frequently Asked Questions:

Can I make the Thai Red Curry Chicken Noodle Soup Recipe spicier?

Absolutely! You can add extra red curry paste during cooking or sprinkle fresh chopped Thai chilies on top when serving. Just build the spice gradually and taste as you go to avoid overpowering the other flavors.

Can I use other types of noodles in this soup?

Yes! While rice noodles are traditional in this recipe, you can substitute with other noodles like soba, udon, or even thin egg noodles. Just adjust cooking times accordingly, since different noodles cook at varying speeds.

Is fish sauce necessary, and what can I substitute if I don’t have it?

Fish sauce provides an essential savory umami flavor to the soup, but if you don’t have it or prefer not to use it, soy sauce or tamari can be a good substitute. Be mindful of saltiness and adjust accordingly.

Can I prepare this Thai Red Curry Chicken Noodle Soup Recipe ahead of time for a crowd?

You can prepare the broth and chicken portion ahead of time and refrigerate or freeze it. Then cook the rice noodles fresh just before serving, and add fresh herbs and lime juice at the end. This keeps the soup fresh and flavorful for a crowd.

Final Thoughts

I hope this Thai Red Curry Chicken Noodle Soup Recipe inspires you to create something delicious at home that feels both cozy and exciting. It’s one of those dishes I always turn to when I want big flavors but minimal fuss—and I think you’ll enjoy making it just as much as eating it. So grab your pot, invite a friend, and get ready to savor every spoonful!