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A vibrant bowl of Thai Red Curry Noodle Soup is shown as the featured image.

Easy Thai Red Curry Noodle Soup

This recipe transforms the vibrant flavors of Thai red curry into a comforting noodle soup, perfect for a quick weeknight meal or an impressive dish for company. Sautéing the curry paste in coconut oil unlocks its essential flavors, while full-fat coconut milk and fish sauce create a rich and umami-packed broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon lime juice, plus more to taste
  • 8 ounces rice noodles
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 1 carrot, thinly sliced
  • 1 cup sliced mushrooms
  • 1/2 cup chopped cilantro, for garnish
  • 1/4 cup chopped green onions, for garnish
  • Lime wedges, for serving

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Bowls

Method
 

  1. Sauté the Curry Paste: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant.
  2. Build the Broth: Pour in the coconut milk and chicken broth. Stir well to combine. Add the fish sauce, soy sauce, and brown sugar. Bring to a simmer.
  3. Cook the Chicken: Add the chicken pieces to the simmering broth. Cook for 8-10 minutes, or until the chicken is cooked through.
  4. Add the Vegetables: Add the sliced red bell pepper, carrot, and mushrooms to the pot. Cook for another 5-7 minutes, or until the vegetables are tender-crisp.
  5. Cook the Noodles: Add the rice noodles to the pot. Cook according to package directions, usually 3-5 minutes, or until the noodles are tender. Be careful not to overcook them.
  6. Adjust Seasoning: Stir in the lime juice. Taste and adjust seasoning as needed. You may want to add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
  7. Serve: Ladle the soup into bowls. Garnish with chopped cilantro and green onions. Serve with lime wedges on the side.

Notes

For a spicier soup, add a pinch of red pepper flakes or a finely chopped chili pepper along with the curry paste. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer on the stovetop or microwave until heated through. Adjust seasoning as needed after reheating. You can also substitute tofu for chicken to make it vegetarian.