Thai Red Curry Noodle Soup — Damn Delicious

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Thai Red Curry Noodle Soup

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!

It’s been about 6 weeks since our Thailand trip.

And yes, I needed a teeny tiny break from Thai food. But let’s be real. That only lasted like 0.2345 seconds.

So I’m back on the Thai food binge for the foreseeable future, starting with this noodle soup.

Now you know I love a red curry. But I love it even more with rice noodles.

It’s so cozy, it’s so comforting, and it’s so fragrant with all the cilantro, basil and lime juice. Although I always add a little bit of extra lime juice to my bowl for that extra zesty kick!

Thai Red Curry Noodle Soup

Yield: 6 servings (8 cups)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.

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It looks delicious! I am in love with Thai food!

Your nutrition info says 0 saturated fat. How can that be with a whole can of coconut milk? I hope you have found a fat free brand – please share!

Hi Debbie, good catch! We accidentally used the numbers for fresh coconut milk instead of canned, so there lies the difference. It’s updated now. Thank you 🙂

Yum! Will beaming this for dinner Sunday, but I will be using shrimps, only because my family are so in love with seafood . Thank you for sharing, and have a great weekend.

what name brand curry paste do you prefer?? thanks

I use Thai Kitchen.

How can I make the red curry paste ?

Luisa, you can actually purchase red curry paste from your local grocery store. Most grocery store chains carry them in the Asian section.

Can I make homeade soups in a Crockpot?

Absolutely! If you want to browse for some, explore the Slow Cooker section here: There are lots of different soups waiting for you 🙂

Can the Thai curry soup be made without fish sauce? I’m allergic to any fish.

Yes, you can omit.

Did you try this without fish sauce? I’m curious to see how it tasted without it.

Is the coconut milk sweetened or unsweetened? Looks good can’t wait to make it.

Question: how many noodles? Half an 8 ounce package meaning total of 4 ounces noodles? Or half a 16 ounce noodle package, total of 8 ounces?

Half of an 8 ounce package, so 4 ounces.

I cannot wait to try this – I just bought red curry paste, coconut milk and ginger. 🙂 And if anyone is doing WW Freestyle, this is 7 points per serving.

That sounds great! Have fun and let us know how it turns out!

Oh thanks for the ww points I was too lazy to enter.

So yummy. Made it for lunch but used firm tofu instead of chicken and added Thai chilies. Perfect!!

Great modifications, that sounds so yummy!

I’ve just discovered the deliciousness of Red Curry. This sounds sooo good that I think I’m going to have to go my local Asian store and lay in a few supplies and make a pot this weekend! Thank you for another super recipe.

I need this in my life asap!

Wondering what brand you would recommend for the red curry paste. Thanks!

I use Thai Kitchen.

What else would work with this dish other than chicken? Suggestions please 🙂

Tofu would be a great substitute.

Where is all the sodium coming from? Is that calulatio for the whole recipe or per serving. That is very high

The nutritional information is for each serving. The majority of the sodium comes from the red curry paste (383 mg per serving) and the fish sauce (236 mg).

I have some left over cooked chicken. Any chance I could use that up in this recipe (this once) instead of raw chicken?

Yes, absolutely. What a great way to repurpose leftovers!

Is red curry Spicey hot?

Yes, it is a little bit spicy.

This looks so yummy and healthy! I can’t wait to try!!

Oooooh, that lovely orange color you get when you combine coconut milk and red curry! Priceless AND delicious! Can’t wait to try this.

More chili! Yum yum!

This looks amazing! Any ideas for what I could serve on the side? I have some hungry men in my house who may not appreciate “just soup” for dinner.

I have the Thai Kitchen green curry paste on hand. Is that an ok substitution?

Yes, absolutely – but only if you’re okay with it turning into a Thai Green Curry Noodle Soup recipe! 🙂

I just made a run to the supermarket
I can not wait to see how this tastes tonight. The only thing is I did not find Red curry paste.
Only green. Also found Concentrated curry paste Hot from Patakas. It didn’t say red but it looked red so I bought it. Do you think it’ll work out? IS it similar?

It’s hard to say, Sylvanna – I have never tried or seen that product before! But please let me know how it turns out if you give it a try! 🙂

Thanks so much for replying. I will give it a go just Because I’m impatientol and can’t make another run to the store. I’ll let u know.

Sylvanna, I have purchased the Patakas curry before in the same predicament ha because I didn’t want to go to another store. Made curry turkey burgers with it and it wasn’t the same Asian curry flavor at all. They were still good, but I like the depth of the real green and red curry pastes. I think Patakas is less strong and also maybe an Indian curry, but I am not entirely sure.

I made this last night, it’s truly amazing and hits the spot! I am not of any other origin that plain ol’ American, but my taste buds constantly crave Vietnamese, Thai, Korean, Indian — basically any cuisine with complex and yummy flavors! So, it’s fun to make it and then well, I am having it for breakfast today! SO GOOD, thanks for a great recipe!

Awesome Denise! So happy to hear you loved it. Thanks for sharing!

This was delicious! I went to bed coughing and woke with a cold and wanted a nice chicken soup recipe to make me feel better: this was it! Because I love the soft texture the chicken gets, I cooked up everything up to the coconut milk (so veggies, curry paste, chicken breasts and chicken stock) in my Instant Pot for 13 minutes on high pressure. After releasing the pressure, I added the can of coconut milk and the rest. It turned out so well! Chicken just fell apart and the broth was so flavorful. The best part was the mei fun noodles and all of those fresh herbs. I feel so much better now. 🙂 Thank you for posting this recipe!

Thank you for your feedback! Feel better soon!

Just made this, and it’s a hit with the roommates!

I’m not a big fan of bell peppers (a problem that arises frequently when I go out for Thai… As you can imagine) so I used half of one. Oh—and I used brown rice noodles (it was that or a 14oz pack of plain ones that I was going to have to measure) and cooked them just a little longer.

I think I’ll definitely do shrimp next time though, but frankly I could do just the broth and be totally happy with this recipe—amazing flavours!

Thanks for sharing Alex! Happy to hear you made it your own and liked it.

It is in the Dutch oven right now. Smells wonderful. It’s what’s for dinner.
Thank you!!

Great! I hope you enjoyed it!

This is a repeat performer in my house! Amazingly delicious! My daughter did a study abroad program in Thailand and when she returned she cooked many meals for us – this reminds me so much of her and the taste of Thailand she brought back with her.

Use the freshest ingredients possible – this dish absolutely won’t disappoint! We love it!

Thank you Kelli! What a great story. Glad to hear this dish makes you happy!

We made this for dinner tonight and it was delightful! So flavorful and delicious! Only change was we cut out the fish sauce . Will be making this again for sure!!

Awesome Rachel, thank you for sharing with us!

Just made this and followed the directions to a “t”. FANTASTIC Chungah, again GIRL!! We LOVED It. Thank you and keep ’em comin’!

We love that you’re so happy Jaru!! Awesome!

Made this yesterday and LOVED IT! My first time cooking with Rice Noodles, so that was exciting too. Any idea if we could freeze it?

That’s great Diana, so happy to hear you enjoyed it. We haven’t tried freezing this ourselves, so I can’t answer with certainty. Please use your best judgement when freezing and reheating.

I have a summer cold (the worst!) and this was a perfect comfort meal! It was delicious, and the spice is definitely breaking up congestion and making my nose run. I added broccoli, and used the whole package of noodles because, well, I love noodles!! It didn’t overwhelm the soup. I didn’t have a lime, so I tried using lemon, and it wasn’t quite the same, so I added a drop of DoTerra lime essential oil to my bowl. Oh MY deliciousness! (If you try this, make SURE it is food-grade EO!) Thanks for hitting out of the park yet again! I will be making this addictive soup all the time now.

Thank you so much for your feedback Serene! Get well soon!

I made this and it was so delicious! Would shrimp be a good substitute?? We are huge shrimp lovers in my house.

Shrimp would be an excellent substitute!

Thanks for answering. I tried it with shrimp. I actually.. Surprisingly prefer the chicken. The chicken bits really soak up the flavor of the soup. But My son loves the shrimp version.

I’m so glad you tried the shrimp version. I’ll have to try it myself next time!

Thanks Denise. You confirmed what I suspected in the flavor.

This is wonderful!! My boys, 9 and 10, ate a ton and so did we! Thank you. Our only problem was which utensil to use. The sauce was so good you wanted to use a spoon which was merely impossible with the noodles!!

Yeah, that calls for utensil improvising haha! Glad your whole family enjoyed it!

Can this be frozen? My boyfriend is away for the next month and I wouldn’t be able to eat all of this myself in one go.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

I just made this and loved the taste but I used pad Thai rice noodles which are a little thicker, don’t know if that makes a difference. It did get thick so I was wondering what I did wrong?
Also, is there anything I can add to make it less thick?

Hi Vanessa! Thanks for trying my recipe! Pad thai noodles will soak up the liquid so it will tend to thicken up as it sits. It is best to use the thin rice noodles as pictured here. Hope that helps!

Do you think this would freeze okay? Cooking for one over here but I want to make it all…. because everyone is raving.

It’s the best, right?! 🙂 But unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Made this soup tonight with shrimp instead of chicken and it was AMAZING! I think next time I will add some peppers to it to spice it up a bit. Thanks for the recipe.

Shrimp is a great substitute! Yum!

Another HUGE HIT. Thank you, Chunga! The recipe is easy to follow and it tastes better than takeout.

I didn’t have enough of the Gourmet Garden brand red Chile paste I like, so I substituted sriracha sauce for the rest. It gives a nice kick of heat at the end.

It’s a beautiful dish – colorful and appetizing. The rice noodles make this soup satisfying and gluten free.

Now how about a yellow curry?

So happy you liked this one. A yellow curry is a great idea, we’ll keep it in mind 🙂

Made this last night – loved it. (I even ate it for breakfast!)

Oh awesome! That’s some yummy breakfast 🙂

I just made this for dinner! I added shitake mushrooms and shrimp.
Turned out perfect! Thank you…I was soooo good!

Yum, I bet shrimp was great with this!

I think I’m going to try making this on Friday – just had a question. I’m a vegetarian, so replacing the chicken with tofu – but I haven’t actually cooked with fofu before. Do you think it would make sense to season and cook the tofu a little bit like the chicken to add flavor, or just add directly to the soup?

I personally like to add tofu without any kind of seasoning but this really depends on personal preference. Hope that helps!

Can you use spaghetti noodles or something else as a substitute for the rice noodles?

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