Thai Red Curry Noodle Soup
This Thai Red Curry Noodle Soup recipe is easy to make at home and tastes like take out! If you want a creamy and cozy noodle soup with Thai red curry spice, coconut milk, and tons of flavor, this recipe is for you.
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This recipe is inspired by one of my favorite That restaurants, Pok Pok, that sadly went out of business this year. My recipe uses authentic Thai Red Curry but I definitely put an American spin on it based on the ingredients I think people are more likely to have in their kitchens. The great thing about most recipes is that you can add what you like and take out what you don’t.
Ingredients Needed for Thai Red Curry Noodle Soup
- skinless, boneless chicken breasts
- tbsp sesame oil
- Thai red curry paste
- fresh ginger, minced or shredded (see notes)
- garlic cloves
- coconut milk, full fat
- chicken broth (can sub vegetable or beef broth)
- soy sauce or fish sauce
- rice noodles
How to Make this Spicy and Creamy Soup
- Place the rice noodles in a bowl of hot water to soften. Make sure you do this first!
- Add the chicken to the pan with 1 tbsp sesame oil and cook until done. Add the broccoli and the rest of the sesame oil and cook for an additional 3 minutes. Remove the chicken and broccoli from the pan and set aside.
- Place the red curry paste, garlic, and ginger in the pan. Over medium heat, stir everything together, and then add the broccoli and chicken back to the pan. Continue stirring so that everything is covered in the red curry paste mixture.
- Pour in the coconut milk, broth, and soy sauce and stir everything together. Bring the soup to a boil and then reduce the heat to a simmer. Drain the noodles into the soup. Cover the pan and allow it to simmer for 3-4 minutes until the noodles are completely soft.
What is Thai Red Curry?
Thai red curry comes in paste form and can be found at Asian grocery stores and now even in most large Grocery stores in the Asian food section. It’s made from dried red chilies so it does have a heat spice to it.
According to Wikipedia: “The base Thai red curry paste is traditionally made with a mortar and pestle. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.”
The Thai red curry I use is shown below, and as I mentioned, you can find Thai red curry paste at most grocery stores and on Amazon.
Why This Thai Red Curry Soup Is So Amazing
- It’s delicious and tastes similar to take out Khao Soi!
- It only takes 30 minutes to get this on the table.
- It’s inexpensive to make.
- This is a perfect recipe if you have leftover chicken to use.
- There are a lot of different flavors and textures to this dish that all blend together perfectly.
- You can control the spiciness of this dish by adding more or less red curry paste. Adding more broth or fish sauce (soy sauce) will also tone it down.
Other Ingredients You Could Use in This Red Curry Soup
The original version of this soup used Thai eggplant instead of broccoli and was served with pickled veggies and fresh chili sauce. As I mentioned, my goal was to create a dish that used more common ingredients. Here are some other ingredient suggestions you could use in these Thai Red Curry Noodle Soup.
- Thai eggplant or other eggplant varieties
- Carrots or zucchini would also hold up well in this soup
- Beef and pork are meat alternatives that are delicious in this soup
- If you want to skip the meat, add some tofu
- Cilantro, green onions, and lime are all great garnish alternatives
- Chili paste such as Sambal Oelek
How Long Does This Soup Last?
This noodle soup will last 3-4 days in the fridge when stored in an airtight container. When you reheat it, you may need to add a little water or broth if the soup has become too thick. This soup doesn’t freeze well because of the rice noodles, so I would not recommend it.
More Asian Inspired Recipes To Try
- Instant Pot Korean Burritos
- Easy Ramen Noodle Recipe
- Crispy Baked Asian Chicken Wings
- Easy Drunken Noodle Recipe
Thai Red Curry Noodle Soup
- Deep saucepan or pot
- large mixing bowl for the noodles
- another bowl or plate for chicken and broccoli
- Cutting board and knife
Red Thai Curry Soup
- 8 oz. rice noodles
- 3-4 skinless, boneless chicken breasts, cubed and seasoned with salt and pepper
- 3 tbsp sesame oil
- 1 large head of broccoli, cut into pieces
- 2-3 tbsp Thai red curry paste
- 1 tbsp fresh ginger, minced or shredded (see notes)
- 3-4 garlic cloves
- 1 can coconut milk, full fat
- 2 cups chicken broth (can sub vegetable or beef broth)
- 2 tbsp soy sauce or fish sauce
- chow mein noodles
- ⅓ cup shallot or red onion, diced
- 1 handful thai basil, sliced (or regular basil)
- 1 jalepeno, sliced for extra heat
- soy sauce
- Place the rice noodles in a bowl of hot water so they can start to soften while you are cooking.
- Add the chicken to the pot with 1 tbsp sesame oil and salt and pepper. Cook the chicken all the way through. If you are using leftover chicken or chicken that is already cooked, add it to the pot with sesame oil to heat it up and add extra flavor to it. Once the chicken is fully cooked, add the broccoli and the rest of the sesame oil and cook for an additional 3 minutes. Remove the chicken and broccoli from the pot and set aside.
- Place the red curry paste, garlic, and ginger in the pot. Stir together while it heats up and then add the broccoli and chicken back to the pot. Continue stirring so that everything is covered in the paste mixture.
- Pour in the coconut milk, broth, and soy sauce and stir everything together. Bring the soup to a boil and then reduce the heat to a simmer. Drain the noodles from the water and stir them into the soup. Cover the pot and allow it to simmer for 3-4 minutes until the noodles are completely soft.
- Allow the soup to cool a little before serving. Add your favorite toppings and enjoy!
- I always have a ginger root in my freezer. Whenever a recipe calls for ginger, I pull it out and use my handheld grater to grate the ginger. It’s so easy, there is less mess and I don’t even peel it (although you can if you want to). It still maintains its amazing aroma and taste but you don’t end up throwing away any unused ginger and you always have it on hand. It’s as close to fresh as you can get without actually having it in your pantry!