This Thai Red Chicken Curry Noodle Soup is a warm, hearty, and flavorful dish that’s perfect for chilly nights or whenever you’re craving something cozy. Made with tender chicken, rice noodles, and a rich red curry coconut broth, it’s a delicious one-pot meal. With a balance of spice, sweetness, and creaminess, this soup is easy to make and tastes like something you’d order at a Thai restaurant.
| Servings | Total |
| 6 | 40mins |
History of Thai Red Chicken Curry Noodle Soup
Thai Red Curry is one of Thailand’s most popular and well-known dishes. The “red” comes from red chilies used to make the curry paste. Over time, chefs began experimenting with noodle soups, incorporating the rich, flavorful red curry broth with rice noodles, chicken, and vegetables. Thai noodle soups are inspired by street food culture, where quick, hearty bowls of hot soup are sold to busy locals. This dish is now loved worldwide for its bold flavors and comforting feel.
Why Thai Red Chicken Curry Noodle Soup?
- Warm and Comforting: A hot, flavorful bowl of soup perfect for chilly days.
- One-Pot Meal: Everything—chicken, noodles, and veggies—cooks in one pot.
- Rich and Creamy: Made with coconut milk, giving it a creamy, silky texture.
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
What is Thai Red Chicken Curry Noodle Soup Made of?
This soup is made with:
- Chicken: Boneless chicken breasts or thighs, cooked and shredded.
- Rice Noodles: Flat rice noodles or vermicelli noodles.
- Thai Red Curry Paste: A spicy, aromatic paste made with red chilies, lemongrass, and spices.
- Coconut Milk: For a creamy, smooth soup base.
- Vegetables: Bell peppers, carrots, spinach, or mushrooms.
- Aromatics: Garlic, ginger, and onions for added flavor.
- Flavor Enhancers: Fish sauce, lime juice, and brown sugar to balance the flavors.
What to Have with Thai Red Chicken Curry Noodle Soup
Serve this dish with:
- Steamed Rice: If you want a heartier meal, serve it alongside rice.
- Spring Rolls: Fresh or fried spring rolls make a great side dish.
- Thai Cucumber Salad: A fresh and tangy side that balances the richness of the soup.
- Extra Lime Wedges: To add a fresh pop of citrus flavor.
Is Thai Red Chicken Curry Noodle Soup Healthy?
Yes, Thai Red Chicken Curry Noodle Soup can be healthy, especially if you use fresh vegetables, lean chicken breast, and light coconut milk. This dish is naturally gluten-free (if you use gluten-free fish sauce) and provides protein, fiber, and essential vitamins. To make it lighter, use less coconut milk or replace it with unsweetened almond milk.
Kitchen Equipment
- Large pot or Dutch oven (for cooking the soup)
- Knife and cutting board (for chopping vegetables and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Curry Noodle Soup:
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 3 tbsp Thai red curry paste (store-bought or homemade)
- 1 can (15 oz) coconut milk (unsweetened)
- 4 cups chicken broth (or water)
- 1 tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar (optional)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice (freshly squeezed)
- 8 oz rice noodles (flat or vermicelli noodles)
- 1 red bell pepper (sliced)
- 1 carrot (julienned)
- 1/2 cup spinach or bok choy (optional)
- Optional toppings: chopped cilantro, fresh Thai basil leaves, lime wedges, red chili flakes, or green onions
Directions:
Step 1: Prepare the Ingredients
- Cut the chicken into bite-sized pieces. Slice the red bell pepper and julienne the carrot. Chop the onion, mince the garlic, and grate the ginger.
Step 2: Cook the Chicken
- Heat 1 tbsp oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and cook for 4-5 minutes until browned. Remove from the pot and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add a little more oil if needed. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are soft.
Step 4: Add the Curry Paste
- Add 3 tbsp Thai red curry paste to the pot. Stir and cook for 1-2 minutes to release the flavor.
Step 5: Make the Soup Base
- Pour in the coconut milk and chicken broth (or water). Stir well to combine with the curry paste.
- Add fish sauce, brown sugar, and salt. Stir and bring the soup to a gentle simmer.
Step 6: Cook the Vegetables and Noodles
- Add the bell peppers, carrots, and spinach (if using). Simmer for 5-7 minutes, or until the vegetables are tender.
- Add the rice noodles to the pot and let them cook for 4-5 minutes (or according to package instructions).
Step 7: Add Chicken and Final Touches
- Return the cooked chicken to the pot. Let it simmer for an additional 5 minutes to ensure the chicken is cooked through.
- Turn off the heat and add fresh lime juice. Taste and adjust the seasoning, adding more salt or fish sauce if needed.
Step 8: Serve
- Serve hot, garnished with chopped cilantro, fresh Thai basil, lime wedges, or red chili flakes. Pair it with rice, spring rolls, or a fresh salad.
Tips
- Use Chicken Thighs: Chicken thighs stay juicier than chicken breasts in soups.
- Use Fresh Curry Paste: Store-bought curry paste works, but fresh homemade curry paste has better flavor.
- Control the Spice: Add more curry paste or fresh chilies for extra heat.
- Make it Vegan: Replace chicken with tofu, chickpeas, or mushrooms, and use vegetable broth instead of chicken broth.
- Don’t Overcook Noodles: Add rice noodles at the end to prevent them from becoming mushy.
Conclusion
This Thai Red Chicken Curry Noodle Soup is a warm, flavorful, and satisfying meal that’s perfect for any occasion. With tender chicken, fresh vegetables, and creamy coconut curry broth, it’s a dish that tastes like restaurant-quality food but is simple enough to make at home. Serve it with rice, spring rolls, or fresh lime wedges for a complete and delicious meal.
MORE RECIPES
Thai Red Chicken Curry Noodle Soup Recipe
This Thai Red Chicken Curry Noodle Soup is a warm, hearty, and flavorful dish that’s perfect for chilly nights or whenever you’re craving something cozy. Made with tender chicken, rice noodles, and a rich red curry coconut broth, it’s a delicious one-pot meal. With a balance of spice, sweetness, and creaminess, this soup is easy to make and tastes like something you'd order at a Thai restaurant.
Equipment
- Large pot or Dutch oven (for cooking the soup)
- Knife and cutting board (for chopping vegetables and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 3 tbsp Thai red curry paste (store-bought or homemade)
- 1 can (15 oz) coconut milk (unsweetened)
- 4 cups chicken broth (or water)
- 1 tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar (optional)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice (freshly squeezed)
- 8 oz rice noodles (flat or vermicelli noodles)
- 1 red bell pepper (sliced)
- 1 carrot (julienned)
- 1/2 cup spinach or bok choy (optional)
- Optional toppings: chopped cilantro, fresh Thai basil leaves, lime wedges, red chili flakes, or green onions
Instructions
- Cut the chicken into bite-sized pieces. Slice the red bell pepper and julienne the carrot. Chop the onion, mince the garlic, and grate the ginger.
- Heat 1 tbsp oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and cook for 4-5 minutes until browned. Remove from the pot and set aside.
- In the same pot, add a little more oil if needed. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are soft.
- Add 3 tbsp Thai red curry paste to the pot. Stir and cook for 1-2 minutes to release the flavor.
- Pour in the coconut milk and chicken broth (or water). Stir well to combine with the curry paste.
- Add fish sauce, brown sugar, and salt. Stir and bring the soup to a gentle simmer.
- Add the bell peppers, carrots, and spinach (if using). Simmer for 5-7 minutes, or until the vegetables are tender.
- Add the rice noodles to the pot and let them cook for 4-5 minutes (or according to package instructions).
- Return the cooked chicken to the pot. Let it simmer for an additional 5 minutes to ensure the chicken is cooked through.
- Turn off the heat and add fresh lime juice. Taste and adjust the seasoning, adding more salt or fish sauce if needed.
- Serve hot, garnished with chopped cilantro, fresh Thai basil, lime wedges, or red chili flakes. Pair it with rice, spring rolls, or a fresh salad.