Thai Red Curry Noodle Soup

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If you are a fan of Thai food, save this recipe now. This Thai Red Curry Noodle Soup is so easy to make, you won’t believe it. 

All you need are the right ingredients, a large pot, and you’re good to go!

I guarantee you’ll love everything about this soup. From the coconut-flavored spicy broth, to the chewy noodles, and tender chicken.

Ingredients for Thai Red Curry Noodle Soup

• Vegetable oil (or your favorite oil). It’s best to use a neutral-tasting oil so it doesn’t overpower the taste of the rest of the ingredients.

• Boneless, skinless chicken breasts or thighs, use your favorite cut of chicken.

• Onion and red bell pepper diced, not chopped. Cut them roughly the same size so they cook at the same time.

• Garlic, minced for flavor. Two cloves are recommended, but you can use more depending on your preference.

• Red curry paste is quite spicy. I recommend starting with one tablespoon and going up if you want more flavor and spice. It’s better to add than having your soup be too spicy. 

• Grated ginger adds zing and flavor to this soup. If you don’t have fresh ginger, you can use ground, just make sure you use one third of the recommended amount for fresh ginger.

• Chicken broth is the base for this soup. If you’re counting your sodium intake, use low-sodium chicken broth.

• Coconut milk gives it its signature flavor. Make sure you buy unsweetened coconut milk.

• Rice noodles. You can use thin or thick rice noodles, your choice.

• Fish sauce is used for flavor and to provide umami flavor like soy sauce does for Japanese food.

• Brown sugar adds a touch of sweetness to balance out the flavor profile for this soup.

• Fresh cilantro, basil, and lime juice for serving. Don’t add them to the soup while it’s simmering. You should add them prior to serving.

How to Make Thai Red Curry Noodle Soup

    1. Brown the diced chicken in a large Dutch oven with vegetable oil over medium-high heat for 2-3 minutes. Season with salt and pepper.

    2. Add the diced onion and red bell pepper and cook for two more minutes.

    3. Mix in the red curry paste and fresh ginger. Cook until fragrant, about one minute.

    4. Pour in the coconut milk, fish sauce, brown sugar, and chicken broth. Bring to a boil, reduce the heat, and simmer for 10 minutes. The soup will thicken slightly.

    5. Add the noodles and cook them until tender, about 5 minutes. Check the seasoning and add salt and pepper as needed.

    6. Serve hot with fresh cilantro, basil, and lime juice on top.

Can I Freeze Thai Red Curry Noodle Soup?

If you want to make this soup ahead of time, make the broth and follow the instructions up to step 4. Don’t add the noodles. Let the broth cool down and store in a freezer ziplock bag in the freezer for up to 3 months. When ready to serve, let the broth (with the chicken) thaw, place it in a pot, bring to a boil, reduce the heat, and bring to a simmer. Add the noodles and cook until they are tender, about 5 minutes. 

If you have any leftovers, you can refrigerate them in an airtight container for up to 3 days.

What to Serve with Thai Red Curry Noodle Soup?

This soup is a full meal in itself, but can also be a part of a Thai food-inspired banquet and served alongside other Thai dishes like Pad Thai, Massaman Curry, Khao Pad, and Som Tam (spicy green papaya salad).

Serve this soup with fresh herbs on top, chopped green onions, and if you have them on hand, chopped roasted peanuts!

Spicy Thai Red Curry Noodle Soup is fragrant and zesty and best served with fresh herbs and lemon juice!

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