Thai Red Curry Noodle Soup (Printable Version)

Tender chicken and veggies in a creamy Thai red curry broth served over rice noodles with fresh herbs.

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 7 oz rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 1 carrot, julienned
06 - 3 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated

→ Broth & Flavour

09 - 2 tbsp Thai red curry paste
10 - 14 oz coconut milk
11 - 3 1/3 cups chicken broth
12 - 1 tbsp fish sauce
13 - 1 tbsp soy sauce (gluten-free if needed)
14 - 1 tsp brown sugar
15 - Juice of 1 lime

→ Garnish

16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Red chili slices (optional)

# Directions:

01 - Cook rice noodles according to package instructions. Drain thoroughly, rinse with cold water to stop cooking, and set aside until ready to serve.
02 - Heat a splash of oil in a large soup pot over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant and golden.
03 - Stir in Thai red curry paste and cook for 1 minute, constantly stirring to release essential oils and deepen flavor profile.
04 - Pour in coconut milk and chicken broth, stirring continuously to incorporate curry paste. Bring mixture to a gentle simmer.
05 - Add sliced chicken to the simmering broth. Cook for 5–7 minutes until meat is just cooked through and tender.
06 - Stir in bell pepper slices, snap peas, and julienned carrot. Simmer for 3–4 minutes until vegetables are tender-crisp.
07 - Add fish sauce, soy sauce, brown sugar, and fresh lime juice. Taste and adjust seasoning balance as needed.
08 - Portion cooked noodles into individual serving bowls. Ladle hot soup and chicken over noodles. Garnish with spring onions, fresh cilantro, lime wedges, and optional red chili slices. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth manages to be both rich and incredibly fragrant without feeling heavy
  • It comes together in under an hour but tastes like it simmered all day
  • You can customize the spice level and vegetables based on what you have
02 -
  • The broth continues to thicken as it sits, so if you are making it ahead, thin with extra broth before serving
  • Curry paste brands vary wildly in heat intensity, so taste as you go
  • Noodles will soak up all the liquid if left sitting in the soup too long
03 -
  • Slice your chicken against the grain and while it is slightly frozen for the thinnest, most tender pieces
  • Let the curry paste cook in the oil for a full minute to develop deeper flavor

Go Back