Skip Thai takeout and learn how to make this easy flavorful soup in the comforts of your home. Our Thai red curry noodle soup will satisfy your cravings for Thai food any night of the week.
This Thai red curry noodle soup recipe is so quick and easy, so it's perfect to make for any night of the week. Let's talk about some of the key ingredients.
- Aromatics: onion, garlic, ginger, lemongrass
- Curry paste: red (We used a mild one, made by Thai Kitchen.)
- Liquids: chicken broth, coconut milk, tamari (soy sauce), fish sauce
- Noodles: wide brown rice or thin white rice
- Meat: shredded rotisserie chicken
- Heat: chili paste, Sriracha sauce, chili flakes
See recipe card for full information on ingredients and quantities.
- Want a different protein? Try meatballs, shrimp, pork, beef, or tofu.
- Don't want coconut milk? Leave it out.
- Want this Tom Yum style? Garnish with peanuts, lime juice, and chili flakes.
- Looking for different garnishes? Try fried garlic, Thai basil, bean sprouts, or red chilies.
- Looking for more vegetables? Try bok choy, spinach, carrots, bell peppers, and mushrooms.
How to Make
Gather all the ingredients to make Thai red curry noodle soup. Shred the cooked chicken, mince the garlic, grate the ginger, chop the onion, and juice the limes.
- Heat the oil in a large pot over medium high heat, then saute the onion for a few minutes. Then, add the garlic, ginger, and lemongrass, and stir frequently for a couple of minutes.
- Add the red curry paste and stir constantly for a minute.
3. The mixture should be aromatic.
4. Pour in the chicken broth.
5. Pour in the coconut milk.
6. Add the tamari (soy sauce), fish sauce, and brown sugar. Stir and bring to a gentle boil. Reduce heat to medium low and simmer uncovered for 15 minutes.
7. Remove the soup pot from the heat. If desired skim the fat off the top and stir in the lime zest, freshly squeezed lime juice, and the chili paste.
8. In a separate pot, cook the noodles according to the directions on the package while the soup simmers. Drain, rinse, and divide the noodles evenly into four bowls. Place ½ cup of shredded chicken on top of the noodles in each bowl.
When ready to serve, ladle 1 cup of the hot soup broth over each bowl of noodles and chicken. Garnish with green onion, lime wedges, fresh cilantro leaves, and lime zest.
Most Thai curry soups are on the spicy side. But you can adjust the level of spiciness by using less curry paste or using a mild curry paste such as we did in this recipe.
For one cup of broth, one-half cup of shredded chicken, and 1 ½ ounces of noodles, there are 336 calories in a serving of Thai red curry noodle soup, 29.3g of carbs, and 17.3g of protein. For more nutritional information, please scroll to the end of the recipe card.
The best way to enjoy this noodle soup recipe is in a large bowl. Start by layering the rice noodles, then your choice of protein, and last ladle the hot, flavorful broth on top and garnish with your toppings of choice. You can eat the long rice noodles twisted around chopsticks or a spoon.
Yes, you can but for best results freeze the broth without any noodles in it. Allow it to fully cool, then pour into a freezer-friendly container. This broth and shredded chicken can be stored in the freezer for up to one month.
- If desired, skim the fat off the top.
- Add noodles to the bowl when serving.
- Add the shredded chicken to each bowl when serving.
- Serve with at least three garnishes, one having a crunch factor. For a pretty garnish, read our post for cutting green onions.
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Thai Red Curry Noodle Soup
For the Soup
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass paste
- 1 tablespoon garlic, minced
- ¼ cup red curry paste
- 6 cups reduced sodium chicken broth
- 13.5 ounce can coconut milk, 1 ¾ cups
- 2 tablespoons tamari or soy sauce
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar, packed
- 1 teaspoon lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons chili paste
- 8 ounces brown rice noodles
- 4 cups shredded cooked chicken
For the Garnishes
- ½ cup green onion, cut on the bias
- ½ cup fresh cilantro leaves
- 1 teaspoon lime zest
- 8 lime wedges
- Sriracha sauce, to taste (optional)
- Heat up 1 tablespoon of olive oil in a large Dutch oven over medium high heat, then saute the onion for 3 minutes. Add the ginger, garlic, and lemongrass, and cook 2 minutes, stirring frequently with a bamboo spoon.
- Reduce the heat to medium, then add the red curry paste and cook for 1 minute.
- Add the chicken broth, coconut milk, tamari, fish sauce, brown sugar. Stir and bring to a gentle boil. Reduce heat to medium low and simmer uncovered for 15 minutes.
- While it is simmering, boil the rice noodles for the lowest end of the cooking time, according to the package instructions. Drain well in a strainer and rinse with cold water.
- Remove the soup from the heat, if the fat rises to the top, skim it if desired, then stir in the lime zest, lime juice and the chili paste.
- When ready to serve, divide the noodles into each bowl and put ½ cup of shredded chicken. Ladle 1 cup of the hot Thai broth. Garnish with fresh cilantro, chopped green onions, lime wedges, and lime zest. If you want it spicy, add some sriracha sauce or chili flakes.
- Skim the fat off the top, if desired.
- When serving, add the cooked noodles to the bowl.
- When serving, add the shredded chicken on top of the noodles in each bowl.
- Have a crunch factor for at least one of the garnishes: green onions, bean sprouts, and peanuts.
Serving sizes and nutritional information are only an estimate and may vary from your results.