Thai Red Curry Noodle Soup for a Quick Weeknight Dinner

Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 1.5 pounds boneless skinless chicken breast or thighs, cut into bite sized pieces; Salt and black pepper; 4 cloves garlic, minced; 1 red bell pepper, thinly sliced; 1 small onion, thinly sliced; 2 to 3 tablespoons red curry paste; 1 tablespoon fresh grated ginger; 4 cups low sodium chicken broth; 1 can (13.5 oz) full fat coconut milk; 6 to 8 ounces rice noodles (flat or thin vermicelli); 2 tablespoons fish sauce; 1 tablespoon brown sugar; Green onions, for garnish; Fresh cilantro, for garnish; Thai basil (or regular basil plus mint), for garnish; Lime wedges, for garnish

By:

Ruby Bennett

Published:

June 11, 2026

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

This Thai Red Curry Noodle Soup is one of those meals that tastes like you spent all day cooking, but it comes together in under an hour. It’s the perfect quick weeknight dinner when you want something cozy and packed with flavor. Here’s why this recipe is a keeper:

Restaurant quality at home: You can recreate your favorite takeout dish for a fraction of the cost. Use better ingredients and your choice of protein, and enjoy authentic Thai flavors without leaving your kitchen.
Packed with bold flavor: The combination of red curry paste, creamy coconut milk, and a touch of fish sauce creates a rich, spicy broth that warms you from the inside out. It’s fragrant, satisfying, and absolutely delicious.
One pot wonder: Everything cooks in a single Dutch oven or stockpot, which means minimal dishes and easy cleanup. This no fuss dinner feels fancy enough for guests but is simple enough for a busy weeknight.
Clean out the fridge meal: Got leftover bell peppers, bok choy, or mushrooms? Throw them in. This soup is the perfect way to use up any lingering vegetables before they go bad.

If you love Thai flavors but want something faster than takeout delivery, this soup is your answer. Try it once, and it will become a regular in your dinner rotation.

Jump to:

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

Red curry paste is the backbone of this soup. It is a fragrant blend of dried red chilies, garlic, lemongrass, galangal (Thai ginger), shallots, shrimp paste, and spices like cumin and coriander. The paste delivers a deep, spicy, and aromatic base that defines Thai red curry dishes.

You can find red curry paste in most US grocery stores, usually in the international or Asian foods aisle. Thai Kitchen is a widely available brand that offers a milder heat level, while Mae Ploy is a popular choice for bolder spice and more authentic flavor. Note that some brands contain shrimp paste, so if you have a shellfish allergy, check the label carefully.

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

For the best results in this soup, use a paste you enjoy eating on its own. If you like extra heat, start with 3 tablespoons of a spicier brand. If you prefer mild, begin with 2 tablespoons of a milder paste and adjust from there.

How to make thai red curry noodle soup

This recipe yields 6 servings (about 8 cups) and takes roughly 50 minutes from start to finish.

You’ll need a Dutch oven or large stockpot.

Ingredients

2 tablespoons olive oil
1.5 pounds boneless skinless chicken breast or thighs, cut into bite sized pieces
Salt and black pepper
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
2 to 3 tablespoons red curry paste (adjust to taste)
1 tablespoon fresh grated ginger
4 cups low sodium chicken broth
1 can (13.5 oz) full fat coconut milk
6 to 8 ounces rice noodles (flat or thin vermicelli)
2 tablespoons fish sauce
1 tablespoon brown sugar
For garnish: green onions, fresh cilantro, Thai basil (or regular basil plus mint), and lime wedges

Step by step instructions

Sear the chicken: Season chicken pieces with salt and pepper. Heat olive oil in your Dutch oven over medium heat. Add the chicken and cook until golden brown on all sides, about 5 to 6 minutes. Remove chicken to a plate and set aside.
Cook aromatics: In the same pot, add garlic, bell pepper, and onion. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in curry paste and ginger: Add the red curry paste and grated ginger. Cook for 1 minute, stirring constantly, until fragrant. This step blooms the spices.
Add broth and coconut milk: Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (that’s flavor!). Bring the mixture to a boil.
Simmer: Reduce heat to low and let the broth simmer for 10 minutes. This allows the flavors to meld and the liquid to reduce slightly.
Cook the noodles: Stir in the rice noodles, fish sauce, and brown sugar. Cook for about 5 minutes, or until the noodles are tender. Be careful not to overcook them; they will continue to soften as they sit.
Finish and serve: Remove the pot from heat. Stir in the seared chicken (and any accumulated juices) along with the green onions, cilantro, basil, and a generous squeeze of lime juice. Taste and add more salt or pepper if needed. Serve immediately.

Tips for the best results

Don’t overcook the noodles: Rice noodles become mushy if left in hot broth too long. For leftovers, store the noodles and broth separately and combine when reheating.
Adjust the heat: If the soup is too spicy, add a splash of lime juice or extra coconut milk. To increase heat, garnish with fresh sliced red chili.
Protein swaps: Replace chicken with shrimp or cubed tofu. For a vegan version, use vegetable broth and soy sauce instead of fish sauce, and choose a curry paste without shrimp paste.
Noodle variety: While rice noodles are traditional, you can also use udon, soba, or even ramen noodles. Adjust cooking time accordingly.
Add extra veggies: This soup is great with bok choy, mushrooms, bamboo shoots, cabbage, or zucchini. Add them when you cook the aromatics or during the simmer.

Thai Red Curry Noodle Soup: Frequently Asked Questions

What is red curry paste?

Red curry paste is a Thai seasoning made from dried red chilies, garlic, lemongrass, galangal, shallots, and shrimp paste. It provides the signature spicy, aromatic base for Thai red curry dishes.

How can I make Thai red curry noodle soup less spicy?

Reduce the amount of red curry paste you use, or choose a mild brand. Adding more coconut milk, a squeeze of lime juice, or a touch of sugar can also balance the heat without losing flavor.

Can I freeze Thai red curry noodle soup?

It is best to freeze the broth and curry base separately from the noodles. Rice noodles can become mushy when thawed. Store the broth in a freezer safe container for up to 3 months, then cook fresh noodles when serving.

What protein works best with Thai red curry noodle soup?

Chicken thighs or breast, shrimp, and tofu are all excellent choices. Sliced chicken breast or thighs cook quickly in the broth, while shrimp and tofu absorb the curry flavor well.

What type of noodles are used in Thai red curry noodle soup?

Flat rice noodles, also called rice sticks or pad Thai noodles, are the most common. You can also use thin rice vermicelli or even ramen style noodles for a different texture.

How should I store leftover Thai red curry noodle soup?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the noodles and broth separately to prevent the noodles from becoming too soft.

Thai Red Curry Noodle Soup for a Quick Weeknight Dinner

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

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