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Richly flavored and a breeze to whip up, this red curry chicken noodle soup with tender chicken, spicy curry paste, tropical coconut milk, aromatic ginger and garlic, sweet brown sugar, and more, makes a delicious lunch or dinner. The combination of textures and flavors is perfectly balanced and you can decide exactly how spicy (or otherwise) you want to make it. This red curry soup is totally tasty and supremely slurpable!
This mouthwatering red curry chicken noodle soup boasts vibrant Thai flavors and it’s so easy to make. It’s a 30-minute creamy chicken soup that’s well worth making.
If you enjoy these flavors, you might also like Thai basil pork, chicken pad Thai, Thai drunken noodles, and Thai spicy basil chicken skewers.
Why You’ll Love It
Easy to prepare: This Thai chicken noodle soup is really easy to make.
A quick recipe: You can have this soup made from scratch in as little as just half an hour (perfect for those busy weeknights!)
Delicious Thai flavors: Coconut, ginger, garlic, brown sugar, and lime are just some of the amazing flavors in this lip-smacking soup.
Gluten and dairy-free: This soup is free from gluten and dairy.
Thai Red Curry Chicken Noodle Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken: Although poaching fresh chicken in the broth adds extra steps it doesn’t bring much more flavor, so I’d recommend shredded rotisserie chicken as it’s quicker, more convenient, and absorbs the broth flavors well.
Thai red curry paste: Chilies, garlic, lemongrass, coconut, and galangal are typical ingredients in red curry paste, although this varies from brand to brand. (This one’s my favorite!)
Chicken broth: I used low sodium chicken broth in mine.
Aromatics: Garlic, ginger and scallions add savory flavors to the soup.
Coconut milk: Use full-fat for the best and richest flavor.
Fish sauce: Adds umami (savory) flavor.
Brown sugar: For sweetness.
Coconut oil: Or your cooking oil of choice.
Rice noodles: I found that thick noodles come out too chewy and don’t soak up enough of the broth. Thin rice noodles (like pho noodles) are better in terms of texture and ability to absorb the flavors while keeping the soup light.
How to Make Thai Chicken Noodle Soup
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the aromatics: Heat the coconut oil and add the red curry paste, cooking until a little darkened. Add the ginger and garlic and cook, and then add the scallion whites.
Add more ingredients: Add chicken broth, coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer.
Add the chicken: Stir in the shredded chicken, bring the soup to a boil, then turn the heat down and simmer for a few minutes.
Serve and enjoy: Divide cooked noodles between serving bowls and ladle the soup over them. Serve immediately, garnished with basil, lime wedges, chilies, and/or peanuts, if liked.
Substitutions and Variations
Gluten-free: Double-check the labels on your red curry paste and chicken broth to ensure they’re both free from gluten. Most fish sauce brands are gluten-free but it might be worth checking the label on that too.
Red curry paste: Different brands of red curry paste vary in spice level. If yours is spicy, start with one tablespoon, but if it’s mild (or you like extra heat) go for 2 tablespoons. You can always add more later, but you can’t take it out!
Rice noodles: Thin rice noodles work best since they soak up the broth without getting too heavy. If you prefer something heartier, ramen noodles are a great swap and hold up well in the soup. Or egg noodles if you like. Since you’re already cooking the noodles separately, just use whatever you have on hand.
Kid-friendly: If you’re making this for kids or anyone sensitive to spice, start with just 1 teaspoon of curry paste and add more to taste. You can also leave out the fresh chilies and serve them on the side for those who like extra heat.
Garnishes: The toppings bring so much to the final dish. If you don’t have Thai basil, regular basil or even fresh cilantro works well. Chopped cashews can replace peanuts and, if you love extra crunch, add a handful of bean sprouts right before serving.
Broth balance: Just coconut milk makes the soup too heavy, while only chicken broth feels too thin. A blend of the 2 creates a creamy, flavorful base without overpowering the other ingredients. However, if you want to adjust the balance of these 2 ingredients, go ahead.
Garnishes: Thai basil adds a fresh, slightly sweet contrast and lime juice brightens up the richness of the broth. Chopped peanuts offer crunch and sliced chilies add more heat. Feel free to omit any garnishes you don’t want to use. I like to serve the garnishes on the side so people can add their own.
Add veggies: Include bell peppers (red bell pepper looks pretty in the soup) mushrooms, edamame beans, or anything else you wish.
Serving Suggestions
Appetizers: Begin your meal with Thai tofu wraps.
Side dishes: Enjoy a bowl of this red curry soup with some crab cake egg rolls or pork potstickers.
Desserts: Jiggly Japanese cheesecake makes a great dessert or you could enjoy 2-ingredient dragon fruit ice cream instead.
How to Store Thai Chicken Soup with Noodles
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.
Freeze: This soup freezes well and should be fine for up to 2 months in the freezer.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Don’t skip the toasting: Toasting the curry paste in coconut oil for a minute deepens the flavor, making the broth taste richer and more complex. The process also helps break the curry paste down so it blends smoothly into the broth. If you skip this, the paste can separate, leaving an oily layer on top instead of a rich, cohesive soup.
Grate ginger from frozen: It’s easier to grate that way. If you only have fresh ginger, finely mincing it with a knife works better than trying to force it through a microplane.
Grate garlic with a microplane: Since you’re already using a microplane for the ginger, use it for the garlic too! Grating garlic makes it almost paste-like, which helps it melt into the broth and infuse the soup evenly. It’s faster than mincing and gives the broth a smoother, more cohesive flavor.
Balancing flavors: If your soup tastes too rich or heavy, a squeeze of fresh lime juice brightens everything up instantly. On the other hand, if you need more depth, an extra splash of fish sauce adds umami without making it taste fishy.
Meal prep version: This soup is best enjoyed fresh, but you can make the broth ahead of time and store it in the fridge for a couple of days. When ready to serve, just reheat the broth, add freshly cooked noodles, and top with garnishes.
Thai Curry Chicken Noodle Soup FAQs
If you don’t have rotisserie chicken, you can quickly poach a couple of raw chicken breasts. Just simmer them in salted water or broth for 12 to 15 minutes, then shred them with two forks. You can also use leftover roasted chicken or even cook up some boneless, skinless thighs for extra flavor.
If your broth “breaks” or looks like it’s separating (the red curry floating on top instead of blending in), don’t worry—it will still taste great. If you want a smoother consistency, mix ½ teaspoon cornstarch with 1 tablespoon water, stir it into the soup, and simmer for 2 or 3 minutes until it looks creamy again. This is totally optional, as the flavors are great either way.
Thai Red Curry Chicken Noodle Soup Recipe
Red Curry Chicken Noodle Soup
Equipment
Ingredients
- 1 Tablespoon coconut oil
- 1 Tablespoon red curry paste
- 1 Teaspoon ginger, grated
- 3 Cloves garlic, minced or grated
- 4 scallions, thinly sliced, white and green parts separated
- 2 ½ Cups chicken broth
- 14 Ounces coconut milk, full-fat
- 1 Tablespoon fish sauce
- 1 Teaspoon brown sugar
- 1 ½ Cups rotisserie chicken, shredded
- 6 Ounces rice noodles, thin, cooked according to package instructions
Optional Garnishes:
- Thai basil, fresh, or regular basil leaves
- lime wedges
- peanuts, chopped
- Thai chilies, or Fresno chilies, sliced
Instructions
- Heat the coconut oil in a large pot over a medium heat.
- Add the red curry paste and cook for 1 or 2 minutes, stirring, until slightly darkened.
- Add the ginger and garlic, stirring for about 30 seconds until fragrant.
- Stir in the scallion whites and coat them in the aromatics.
- Pour in the chicken broth, coconut milk, fish sauce, and brown sugar, and bring to a gentle simmer.
- Add the shredded chicken and bring to a light boil.
- Reduce the heat and let it simmer for 5 minutes.
- Divide the cooked noodles between serving bowls and ladle the soup over them.
- Top with the basil, lime wedges, green parts of the scallions, chopped peanuts, and chilies if using.
- Serve immediately.
Notes
Grate ginger from frozen: It’s easier to grate that way. If you only have fresh ginger, finely mincing it with a knife works better than trying to force it through a microplane.
Grate garlic with a microplane: Since you’re already using a microplane for the ginger, use it for the garlic too! Grating garlic makes it almost paste-like, which helps it melt into the broth and infuse the soup evenly. It’s faster than mincing and gives the broth a smoother, more cohesive flavor.
Balancing flavors: If your soup tastes too rich or heavy, a squeeze of fresh lime juice brightens everything up instantly. On the other hand, if you need more depth, an extra splash of fish sauce adds umami without making it taste fishy.
Meal prep version: This soup is best enjoyed fresh, but you can make the broth ahead of time and store it in the fridge for a couple of days. When ready to serve, just reheat the broth, add freshly cooked noodles, and top with garnishes.
Nutrition
This mouthwatering red curry chicken noodle soup is made with rice noodles, red Thai curry paste, tender chicken, ginger and garlic, and more. It’s super-simple to whip up (and only takes half an hour!) and the flavors are so good. This is a cozy soup with bold and vibrant flavors.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
