Name: Thai Red Curry Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 cloves garlic, 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 tablespoon fish sauce; 2 teaspoons brown sugar; 4 ounces rice noodles; 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

There's a cozy magic in a bowl of soup that warms you from the inside out, and this Thai Red Curry Chicken Noodle Soup Recipe hits just the right notes—rich, spicy, and full of fresh herbs that bring it all together beautifully. It’s a go-to when I want something comforting but with a twist that keeps my taste buds dancing.

A close-up top view of a dark bowl filled with bright orange-red soup with thin noodles and chunks of light-colored meat, with black pepper sprinkled on top. In the center, wooden chopsticks held by a woman's hand lift a bundle of noodles. Fresh green cilantro leaves and sliced green onions rest on the side of the soup. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Red Curry Chicken Noodle Soup Recipe
Top Tip
How to Serve Thai Red Curry Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Red Curry Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This Thai Red Curry Chicken Noodle Soup Recipe is more than just a meal; it’s a bowl of vibrant flavors and textures that come together simply and quickly. I’m always amazed how something so comforting can still feel light and fresh, thanks to the herbs and lime.

Layered Flavors: The combination of red curry paste, ginger, and fish sauce creates a depth that you'll savor in every spoonful.
Quick to Make: From start to finish, it takes under an hour, perfect for weeknights or when you want dinner fast without sacrificing flavor.
Fresh & Inviting: The cilantro, basil, and lime juice added just before serving brighten everything beautifully—no dull soup here.
Comfort in a Bowl: Tender chicken, silky coconut milk, and soft noodles make this an all-in-one meal that feels like a warm hug.

Ingredients & Why They Work

Each ingredient in this recipe plays a role, balancing rich, spicy, sweet, and fresh elements that make the soup so satisfying. I always recommend using fresh herbs and quality curry paste to get the best results.

Flat lay of a small pool of olive oil in a white ceramic bowl, three whole uncracked brown eggs, bite-sized raw chicken breast chunks on a simple white plate, three peeled garlic cloves, a whole fresh red bell pepper, a medium white onion, a small mound of red curry paste in a white bowl, a small pile of freshly grated ginger on a white plate, a white ceramic bowl filled with low sodium chicken broth, another bowl with creamy coconut milk, a neat pile of dry rice noodles, a small white bowl holding fish sauce, a spoonful of brown sugar in a white bowl, three whole green onions with roots trimmed, a small heap of freshly chopped cilantro leaves, a small heap of freshly chopped basil leaves, and a small white bowl containing freshly squeezed lime juice, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral base for sautéing that lets the curry flavors shine without overpowering the dish.
Chicken breasts: Lean and tender, they soak up the curry broth while staying juicy when cooked just right.
Garlic: Adds warmth and an aromatic punch that forms the foundation of the flavor.
Red bell pepper: Brings a hint of sweetness and vibrant color to the soup.
Onion: Helps build savory depth when softened with garlic.
Red curry paste: The soul of the recipe—packed with spices and heat that give the soup its authentic Thai flair.
Fresh ginger: Adds bright, zesty notes that cut through the richness of the coconut milk.
Chicken broth: Creates a comforting, savory base that's less oily but full of flavor.
Coconut milk: Creamy and slightly sweet, it mellows the curry’s heat and adds luxurious texture.
Rice noodles: Soft and slippery, they soak up the broth wonderfully without weighing the soup down.
Fish sauce: A salty, umami-packed secret ingredient that elevates the taste with authentic Thai depth.
Brown sugar: Balances the spice and acidity with just a touch of sweetness.
Green onions: Fresh sharpness that lightens every bite.
Cilantro and basil leaves: Fresh herbs that pack the final punch of flavor and fragrance.
Lime juice: Adds the bright, citrusy zing that ties everything together just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Cooking is all about making a recipe fit your tastes and lifestyle, and I love encouraging you to personalize this Thai Red Curry Chicken Noodle Soup Recipe to suit you—whether that means dialing the spice up or adding a veggie boost.

Spicy Variation: When I want extra heat, I add a finely chopped fresh chili or a pinch of cayenne along with the red curry paste—this really wakes up the soup's flavor.
Vegetarian Swap: Swap chicken for tofu or extra vegetables like mushrooms and spinach to make a meatless version that’s just as hearty.
Noodle Choices: Rice noodles are my go-to, but I’ve tried glass noodles and egg noodles too—just keep an eye on cooking time.
Herb Substitutions: If you can't find fresh basil, mint or Thai basil are fantastic alternatives that add unique twists.

Step-by-Step: How I Make Thai Red Curry Chicken Noodle Soup Recipe

The image shows two dark gray bowls filled with a rich orange-red soup with visible noodles and small pieces of light brown cooked chicken. Each bowl has a layer of garnishes on top including green chopped scallions, bright green cilantro leaves, and fresh lime wedges with light green flesh. In one bowl, a pair of wooden chopsticks is lifting some noodles out of the soup. The bowls are placed on a white marbled surface with a wooden board holding extra lime wedges and fresh green cilantro. The scene is bright with natural light highlighting the textures and colors of the soup and garnishes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Lock in Juiciness

Start by heating olive oil in a large pot over medium heat. Season your chicken chunks simply with salt and pepper. Then, add them to the hot oil and cook just until they get a nice golden crust—about 2 to 3 minutes. This quick sear seals in flavors. Don’t overcook here; you’ll finish cooking them in the broth later. Once golden, set them aside so they don’t dry out.

Step 2: Build the Aromatic Base

In the same pot, toss in your minced garlic, diced red bell pepper, and onion. Sauté gently, stirring occasionally, until everything is tender and fragrant—that takes about 3 to 4 minutes. This step layers flavors and softens the veggies to melt into the soup later on.

Step 3: Stir in the Curry Paste and Ginger

Now add the red curry paste and freshly grated ginger—stir them around in the pot until you smell that amazing fragrant burst, usually about 1 minute. This wakes up the spices and brings your soup to life.

Step 4: Pour in Broth and Coconut Milk

Time to add the chicken broth and canned coconut milk—don’t forget to scrape any delicious browned bits off the bottom of the pot; that's extra flavor gold. Stir in your seared chicken, bring everything up to a boil, then reduce the heat. Let it gently simmer, stirring occasionally for about 10 minutes to infuse and slightly reduce the soup.

Step 5: Add Noodles, Fish Sauce, and Brown Sugar

Add the rice noodles now, along with fish sauce and brown sugar. Stir often to prevent noodles from sticking and cook until soft—about 5 minutes or until your noodles are just right. The fish sauce adds that perfect umami kick, and the sugar tones down the spice balance wonderfully.

Step 6: Freshen It Up and Serve

Finally, remove your pot from heat and stir in the sliced green onions, chopped cilantro, basil leaves, and freshly squeezed lime juice. Taste and adjust seasoning with salt and pepper if needed. Serve immediately to enjoy the vibrant, fresh flavors at their peak.

Top Tip

From my kitchen to yours—timing and fresh ingredients make all the difference in this Thai Red Curry Chicken Noodle Soup Recipe. A few tried-and-true tips will help you make it perfectly every time.

Don’t Overcook Chicken: Searing then simmering gently keeps chicken tender and juicy instead of rubbery.
Fresh Herbs Matter: Adding cilantro and basil at the end preserves their bright flavors—don’t skip this step.
Check Noodles Often: Rice noodles soften quickly; keep an eye to avoid mushy texture.
Adjust Spice at End: You can always add more red curry paste or chili if you want extra heat—taste at the end before serving.

How to Serve Thai Red Curry Chicken Noodle Soup Recipe

Garnishes

I love topping my bowls with extra chopped cilantro, thinly sliced green onions, and a generous squeeze of fresh lime juice right at the table—these simple garnishes kick the soup’s fresh, zesty notes up a notch. Some crushed peanuts on top add a fantastic crunch and nuttiness if you’re feeling adventurous.

Side Dishes

A light cucumber salad or simple steamed jasmine rice complements this soup beautifully, soaking up every last drop of that savory broth. I often serve it alongside spring rolls for a fun and easy Thai-inspired meal that’s sure to impress.

Creative Ways to Present

For dinner parties, I’ve served this soup in hollowed-out mini pumpkins or vibrant bowls, garnished with edible flowers and fresh herbs, which always make the presentation pop and get guests excited to dive in.

Make Ahead and Storage

Storing Leftovers

I store leftover Thai Red Curry Chicken Noodle Soup in an airtight container in the fridge for up to 3 days. I add the fresh herbs and lime juice fresh when reheating to keep everything tasting bright instead of dull.

Freezing

The soup freezes well, but I recommend freezing it without the rice noodles, as they can get mushy. Freeze the broth and chicken, then add freshly cooked noodles after thawing and reheating.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally, to avoid curdling the coconut milk. Add fresh lime juice and herbs after reheating to revive those fresh flavors.

Frequently Asked Questions:

Can I use other types of noodles in this soup?

Absolutely! I’ve tried glass noodles and egg noodles, too. Just adjust cooking times accordingly since different noodles cook at different speeds. Rice noodles give the lightest, most authentic texture though.

How spicy is this Thai Red Curry Chicken Noodle Soup Recipe?

This recipe has a nice medium heat from the red curry paste, but it's very easy to adjust. Add more curry paste or fresh chilies if you like it spicier, or use less to keep it mild. The coconut milk also helps mellow the heat.

Can I make this soup vegetarian or vegan?

Yes! Just swap chicken for tofu or hearty veggies like mushrooms and zucchini. Also, use a vegetarian fish sauce substitute or soy sauce in place of fish sauce to keep the umami flavor without animal products.

What’s the best way to keep the fresh herbs from wilting?

Add fresh herbs like cilantro and basil right before serving. If you’re making the soup ahead, store the herbs separately and stir them in at the last minute to maintain their bright flavor and color.

Final Thoughts

This Thai Red Curry Chicken Noodle Soup Recipe has become one of my favorite weeknight meals—and not just because it’s quick and easy. Its vibrant flavors, the harmony of creamy coconut, fresh herbs, and that tangy lime zing remind me why cooking is such a joy. I can’t wait for you to try it and make it your own cozy, flavorful classic.