Thai Red Curry Noodle Soup with Creamy Coconut Broth

Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: Olive oil, 1 tablespoon; Boneless skinless chicken breasts, 1 pound, cut into bite size pieces; Garlic, 4 cloves, minced; Red bell pepper, 1, sliced; Onion, 1 medium, diced; Red curry paste, 3 tablespoons (adjust to taste); Fresh ginger, 1 tablespoon, grated; Low sodium chicken broth, 4 cups; Coconut milk (full fat), 1 can (13.5 oz); Rice noodles (pad Thai style), 8 ounces; Fish sauce, 2 tablespoons; Brown sugar, 1 tablespoon; Green onions, 4, sliced; Fresh cilantro, 1/4 cup, chopped; Fresh basil or Thai basil, 1/4 cup, chopped; Lime juice, 2 tablespoons; Salt and pepper, to taste

By:

Ruby Bennett

Published:

June 6, 2026

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Why you’ll love this thai red curry noodle soup recipe

If you’ve ever craved a bowl of Thai takeout but wanted to save money and control the ingredients, this Thai Red Curry Noodle Soup is about to become your new go to. It delivers all the deep, aromatic flavor of your favorite restaurant dish for a fraction of the cost. Plus, you get to choose exactly what goes in it.

Here are four reasons this recipe will win a permanent spot in your dinner rotation:

Why you'll love this thai red curry noodle soup recipe

Restaurant quality at home. With real red curry paste, creamy coconut milk, and fresh herbs, this soup tastes like it came from a Thai kitchen. You can use your preferred protein and adjust the spice level easily.
Packed with bold flavor. The combination of ginger, garlic, fish sauce, and lime creates a broth that is savory, spicy, and bright. It is pure comfort food for chilly evenings.
One pot, minimal cleanup. Everything cooks in a single Dutch oven or large pot. That means fewer dishes and more time to relax. It is ideal for busy weeknights yet impressive enough for weekend guests.
Great for cleaning out the fridge. Have leftover bell peppers, bamboo shoots, or even some eggplant? Toss them in. This soup welcomes extra vegetables, making it a flexible clean out the fridge meal.

I love that I can throw in whatever veggies are lingering in my crisper drawer and it always tastes amazing.

Jump to:

what is red curry paste and where can i find it?

Red curry paste is a cornerstone of Thai cooking. It is a fragrant blend of dried red chilies, garlic, lemongrass, galangal (a relative of ginger), shallots, shrimp paste, and spices like coriander and cumin. Together they create a paste that is spicy, earthy, and slightly sweet.

You can find red curry paste at almost any grocery store in the United States. Look for it in the international foods aisle or the Asian ingredient section. Popular brands include Thai Kitchen (milder, widely available) and Mae Ploy (more intense, contains shrimp paste). I personally love Mae Ploy for its punchy heat and authentic depth, but Thai Kitchen works great if you prefer a gentler kick or need a vegan option (check the label).

what is red curry paste and where can i find it?

You can also order it online if your local store doesn’t carry it. A small can or jar lasts for months in the fridge and can be used in stir fries, soups, and marinades.

How to make thai red curry noodle soup

This recipe comes together in about 50 minutes and yields 6 servings (8 cups).

Follow these step by step instructions for a foolproof bowl of Thai Red Curry Noodle Soup.

Ingredients

Ingredient	Amount
Olive oil	1 tablespoon
Boneless skinless chicken breasts	1 pound, cut into bite size pieces
Garlic	4 cloves, minced
Red bell pepper	1, sliced
Onion	1 medium, diced
Red curry paste	3 tablespoons (adjust to taste)
Fresh ginger	1 tablespoon, grated
Low sodium chicken broth	4 cups
Coconut milk (full fat)	1 can (13.5 oz)
Rice noodles (pad Thai style)	8 ounces
Fish sauce	2 tablespoons
Brown sugar	1 tablespoon
Green onions	4, sliced
Fresh cilantro	1/4 cup, chopped
Fresh basil or Thai basil	1/4 cup, chopped
Lime juice	2 tablespoons
Salt and pepper	To taste

Step by step instructions

Sear the chicken. Heat olive oil in a Dutch oven over medium heat. Season the chicken pieces with salt and pepper, then sear until golden on all sides (about 4 5 minutes). Remove chicken and set aside.
Cook the aromatics. Add garlic, bell pepper, and onion to the pot. Cook for 3 4 minutes until softened and fragrant.
Stir in curry paste and ginger. Add the red curry paste and grated ginger. Cook for 1 minute, stirring constantly, to bloom the flavors.
Deglaze the pan. Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom. Those bits are pure flavor.
Simmer the broth. Bring the liquid to a gentle boil, then reduce heat and let it simmer for about 10 minutes. This allows the spices to meld and the broth to thicken slightly.
Cook the noodles. Stir in the rice noodles, fish sauce, and brown sugar. Return the chicken to the pot. Cook for about 5 minutes, or until the noodles are tender but not mushy. Avoid overcooking to prevent mushiness.
Finish with fresh herbs and lime. Remove the pot from heat. Stir in green onions, cilantro, basil, and lime juice. Taste and adjust salt, pepper, or extra fish sauce as needed.
Serve immediately. Ladle into bowls and garnish with additional cilantro, lime wedges, bean sprouts, and chili flakes for extra heat.

Customization tips

Protein swaps: Replace chicken with shrimp, cubed tofu, or even leftover rotisserie chicken.
Vegetarian/vegan: Use vegetable broth and firm tofu. Make sure your curry paste is shrimp paste free (brands like Thai Kitchen offer vegan versions).
Noodle options: Flat rice noodles are traditional, but you can use ramen, soba, or even udon for a heartier texture.
Spice control: Start with 2 tablespoons of curry paste for mild heat, or go up to 4 tablespoons for a fiery bowl.
Instant Pot adaptation: Use the saute function for steps 1 3, then cook on high pressure for 8 minutes with broth and coconut milk. Quick release, add noodles, and simmer for 5 minutes before adding herbs.

Fish sauce is a hero in this dish. It smells strong in the bottle but once cooked it adds a savory, salty umami that makes the broth irresistible.

Thai Red Curry Noodle Soup: Frequently Asked Questions

What is red curry paste made of?

Red curry paste typically contains dried red chilies, garlic, lemongrass, galangal, shallots, shrimp paste, and spices like cumin and coriander. You can find it in cans or jars at most US grocery stores in the international aisle.

Which noodles are best for Thai red curry soup?

Flat rice noodles (pad Thai style) or thin rice vermicelli work best because they soak up the broth without getting mushy. You can also use ramen or udon for a heartier texture.

Can I use a different protein in Thai red curry noodle soup?

Yes, you can substitute chicken with shrimp, tofu, beef, or even leftover rotisserie chicken. For a vegan option, use extra firm tofu or chickpeas.

How do you store leftover Thai red curry noodle soup?

Store leftovers in a sealed container in the fridge for up to 3 days. Keep noodles separate from the broth if possible to prevent them from becoming too soft. Reheat gently on the stovetop or microwave.

Is Thai red curry noodle soup freezer friendly?

The broth freezes well for up to 3 months, but cooked noodles will turn mushy. Freeze the broth alone, then add freshly cooked noodles when reheating.

How do you make Thai red curry noodle soup less spicy?

Reduce the amount of red curry paste by half, or use a mild curry paste. You can also stir in a spoonful of coconut cream or sugar to balance the heat. Remove any whole chilies before serving.

Thai Red Curry Noodle Soup with Creamy Coconut Broth

Why you’ll love this thai red curry noodle soup recipe

what is red curry paste and where can i find it?