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Thai Red Curry Noodle Soup

A rich, aromatic, and creamy coconut-based soup packed with tender chicken, thin rice noodles, and bold Thai spices. Finished with fresh herbs and lime for a perfect balance of flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp vegetable oil
  • 2-3 tbsp Thai red curry paste adjust to taste
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 lb chicken breast or thighs thinly sliced
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
Noodles & Garnishes
  • 8 oz dried thin rice noodles vermicelli
  • 1 lime juiced, plus extra wedges
  • 0.5 cup fresh cilantro chopped
  • 2 green onions sliced

Equipment

  • Large Pot or Dutch Oven
  • Large heatproof bowl
  • Tongs
  • Ladle

Method
 

  1. Soak the rice noodles in boiling water for 5-8 minutes until tender. Drain and rinse with cold water. Set aside.
  2. Heat oil in a large pot over medium heat. Add garlic, ginger, and red curry paste. Sauté for 2-3 minutes until fragrant.
  3. Add sliced chicken and cook for 3-4 minutes until no longer pink on the outside.
  4. Pour in chicken broth and coconut milk. Bring to a simmer.
  5. Stir in fish sauce and brown sugar. Simmer for 5-7 minutes until chicken is cooked through.
  6. Remove from heat and stir in fresh lime juice. Adjust seasoning with more fish sauce, sugar, or lime as needed.
  7. Divide noodles among bowls, ladle soup over them, and top with cilantro and green onions. Serve with lime wedges.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth, use tofu or vegetables instead of chicken, and use a vegan fish sauce alternative or soy sauce.