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large bowl of Thai red curry noodle soup

Thai Red Curry Noodle Soup

  • Author: Brooke
  • Total Time: 1 hour
  • Yield: 9 cups 1x
  • Diet: Gluten Free


Thai red curry noodle soup is an easy, fast, flavorful soup that has a rich fragrant broth.  Forget Thai takeout, make this healthy recipe right in your home and enjoy the tender bites of chicken.  It's so cozy, comforting and fragrant.


Units Scale

For the Soup

  • 1 tablespoon olive oil (15 ml)
  • 1 cup onion, chopped (134g)
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass paste
  • 1 tablespoon garlic, minced
  • 1/4 cup red curry paste (38g)
  • 6 cups reduced sodium chicken broth (1.42 liters)
  • 13.5 ounce can coconut milk (1 3/4 cups)
  • 2 tablespoons tamari or soy sauce (30 ml)
  • 2 tablespoons fish sauce (30 ml)
  • 2 teaspoons brown sugar, packed (8g)
  • 1 teaspoon lime zest
  • 2 tablespoons freshly squeezed lime juice (30 ml)
  • 2 teaspoons chili paste (15g)
  • 8 ounces brown rice noodles (226g)
  • 4 cups shredded cooked chicken (454g)

For the Garnishes

  • 1/2 cup green onion, cut on the bias
  • 1/2 cup fresh cilantro leaves
  • 1 teaspoon lime zest
  • 8 lime wedges
  • Sriracha sauce, to taste (optional)


  1. 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.
  2. Reduce the heat to medium, then add the red curry paste and cook for 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. When ready to serve, divide the noodles into each bowl and put 1/2 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.
  • Prep Time: 32 minutes
  • Cook Time: 28 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Thai, recipe, noodle soup