This creamy Thai red curry chicken noodle soup is made with coconut milk, vegetables, and rice noodles. One-pot recipe ready in 30 minutes, gluten-free, dairy-free, perfect for a weeknight dinner.
Thai red curry chicken soup is my go-to meal on busy days. I always keep a packet of Thai red curry paste, rice noodles, coconut milk, and shredded chicken in my kitchen.
This soup recipe comes together quickly, and making dinner feels effortless. My kids love it just as much as they love chicken manchow soup, and when they are happy at dinner, I am happy too.
The Thai red curry paste adds spice, sweetness, and creamy coconut flavor. The aroma is just amazing. I can't explain how good it smells. Every spoon of this Thai soup is warm, spicy, and so comforting.
If you love chicken noodle soup but don't have Thai red curry paste, try my easy one-pot chicken noodle soup recipe. Other one-pot soup recipes that you might like are Mediterranean chicken chickpea soup and one-pot minestrone soup.
Thai Red Curry Chicken Noodle Soup - Key Points
- ✅ Prep Time: 10 min
- 🔥 Cook Time: 35-40 min
- 🍲 Main Ingredients: Chicken + Noodles + Thai Red Curry Paste + Coconut Milk
- 🍽 Servings: 4-6
- 🧮 Calories: Around 380 per serving
- 🍳 Difficulty: Easy → One-Pot Thai Comfort Bowl
- 🧊 Make-Ahead Friendly: The flavors get even better the next day
- ⭐ Flavour: Creamy, spicy, and full of Thai aroma
Why You'll Love This Recipe
- 🌶 Full of Authentic Thai Flavor: This Thai red curry chicken noodle soup is rich, creamy, and full of bold Thai taste. The aroma from the curry paste and coconut milk fills the kitchen, making you hungry right away.
- 🍲 One Pot Recipe: Everything cooks in one pot with less mess and more flavor. You get tender chicken, noodles, and vegetables in a warm, comforting curry broth.
- 🥥 Quick to Make: Ready in about 30 minutes. Perfect for busy days when you want something tasty and satisfying without spending a lot of time in the kitchen.
- 🧂 Easy to Adjust: Make it spicy or mild as you like. Add more curry paste for extra heat or keep it light for kids. Add your favorite vegetables like mushrooms, spinach, or bell peppers.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I have used shredded chicken for this recipe. You can also use rotisserie chicken or any precooked chicken.
- Onion, ginger, and garlic: These give a strong base flavor and are commonly used in Asian cooking.
- Thai red curry paste: The star ingredient. It gives authentic Thai flavor, beautiful color, and an amazing aroma. Please don't skip it. You can easily find it in stores or online.
- Vegetables: I used red bell peppers, green bell peppers, and carrots. You can use any veggies you have at home.
- Chicken broth: Use homemade or store-bought broth. It adds a deep, rich flavor to the soup.
- Coconut milk: It makes the soup creamy and adds a light sweetness. Use full-fat coconut milk for the best taste.
- Lemon juice: Adds a bright, fresh flavor at the end.
- Cilantro (coriander leaves): Optional, but adds a fresh flavor. You can also use Thai basil as an alternative.
- Rice noodles: I used medium-width rice noodles. Thin rice noodles also work well in this soup.
How to make Thai red curry chicken noodle soup
- Heat olive oil in a deep-bottom pan over medium heat. Add onions. Stir-fry the onions until translucent.
- Next, add ginger & garlic. Stir fry it for a minute. (image 1)
- Add Thai red curry paste. Stir fry it for a minute. (images 2 & 3)
- Now, add bell pepper & carrot. (image 4)
- Stir-fry the vegetables for 2-3 minutes. (image 5)
- Add the chicken broth, stir & bring it to a boil. (images 6 & 7)
- Reduce the heat & add the shredded chicken & coconut milk. Cook, stirring continuously for 2-3 minutes. (image 8 & 9)
- Now, let the soup reduce for 10 minutes on low heat. Stir in between as required.
- Meanwhile, cook the rice noodles as per the instructions given on the package.
- Finally, add lemon juice & cilantro to the soup. Taste & adjust the seasoning. (images 10 & 11)
- Thai chicken soup with coconut milk is ready to serve. (image 12)
- To serve, take a soup bowl & add rice noodles. (image 13)
- Pour the prepared chicken soup over the rice noodles. (images 14 & 15)
- Top with Sriracha sauce. (optional) (image 16). Thai red curry chicken soup is ready to serve.
Recipe Tips
- Cook the noodles separately: Cook the rice noodles separately to prevent them from getting soggy or mushy. You can cook them in the soup, but they overcook quickly if left too long.
- Storing the leftovers: Cook the soup and noodles separately. Only cook the amount of noodles you plan to eat. Store the leftover soup in an airtight container in the fridge for up to 2 days. Reheat and serve with freshly cooked noodles.
- Adjust the spice: The heat of Thai red curry paste can vary by brand. Add it according to your taste. You can also add Thai red chilies for extra spice.
- Serving tip: Only add noodles to the soup when serving. This keeps them firm and prevents them from getting soggy.
Recipe Card
Thai red curry chicken noodle soup
This creamy Thai red curry chicken noodle soup is made with coconut milk, vegetables, and rice noodles. One-pot recipe ready in 30 minutes, gluten-free, dairy-free, perfect for a weeknight dinner. Here's how to make it with step-by-step photos and a video.
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Servings: 4 people
Calories: 510kcal
Equipment
- 1 Heavy bottom pan or pot
Ingredients
- 1 onion, sliced
- 1 teaspoon garlic, finely chopped
- ½ teaspoon ginger, finely chopped
- 4 tablespoon Thai red curry paste (add as per spice preference - see the notes for details)
- 1 red & green bell pepper, sliced
- 1 carrot, thinly sliced
- 4 cups low-sodium chicken broth
- 200 grams cooked, shredded chicken
- 1 can coconut milk (400 ml)
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped cilantro/coriander leaves,
- 200- gram rice noodles (flat, medium size)
Instructions
- Heat 2 tablespoon oil in a heavy bottom pan over medium heat.
- Add onions. Saute the onions until translucent.1 onion, sliced
- Next, add ginger & garlic. Saute them for a minute.1 teaspoon garlic, finely chopped, ½ teaspoon ginger, finely chopped
- Add Thai red curry paste. Sauté it for a minute.4 tablespoon Thai red curry paste
- Now, add bell pepper & carrot. Sauté the vegetables for 2-3 minutes.1 red & green bell pepper, sliced, 1 carrot, thinly sliced
- Add the chicken broth, stir & bring it to a boil.4 cups low-sodium chicken broth
- Reduce the heat & add the shredded chicken & coconut milk. Cook stirring continuously for 2-3 minutes.200 grams cooked, shredded chicken, 1 can coconut milk
- Now, let the soup reduce for 10 minutes on low heat. Stir in between as required.
- Meanwhile, cook the rice noodles as per the instructions given on the package.200- gram rice noodles
- Finally, add lemon juice & cilantro to the soup. Taste & adjust the seasoning.1 teaspoon lemon juice, 1 tablespoon finely chopped cilantro/coriander leaves,
- To Serve, take a soup bowl & add rice noodles first. Pour the soup over the noodles. Top with sriracha (optional) and serve.
Video
Notes
- Cook the rice noodles separately as they can turn soft or mushy if left in the soup for too long.
- If storing leftovers, keep the noodles and soup separate. Store the soup in an airtight container in the fridge for up to 2 days. Reheat and serve with freshly cooked noodles.
- Adjust the spice level as needed. Thai red curry paste can vary in heat depending on the brand, so add it to your taste. You can also add Thai red chilies for extra spice.
- Add noodles only when serving the soup to keep them firm and fresh.
Nutrition
Calories: 510kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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Megan
Delicious
Shanaya
Easy recipe.