Thai Red Curry Noodle Soup (Printable)

Creamy Thai red curry broth with tender chicken, rice noodles, and fresh vegetables for a bold meal.

# What You'll Need:

→ Protein

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

→ Noodles

02 - 7 oz dried medium-width rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 1 small onion, thinly sliced

→ Aromatics & Paste

07 - 2 tablespoons Thai red curry paste
08 - 3 garlic cloves, minced
09 - 1 tablespoon fresh ginger, grated

→ Broth & Base

10 - 13.5 fl oz full-fat coconut milk (1 can)
11 - 3 cups chicken stock
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce
14 - 2 teaspoons brown sugar
15 - Juice of 1 lime

→ Garnishes

16 - Fresh cilantro leaves
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)
19 - Lime wedges

# How to Make It:

01 - Soak the rice noodles in hot water according to package instructions until just tender; drain and set aside.
02 - Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute to release its aroma.
04 - Add the chicken slices and cook until they become opaque, about 2 to 3 minutes.
05 - Pour in the coconut milk and chicken stock; stir to combine.
06 - Add fish sauce, soy sauce, and brown sugar. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
07 - Stir in the bell pepper, carrot, and sugar snap peas. Simmer for 5 minutes until vegetables are tender and chicken is fully cooked.
08 - Add the soaked rice noodles to the soup and warm through for 2 minutes.
09 - Remove from heat and stir in the lime juice.
10 - Ladle the soup into bowls and garnish with cilantro, Thai basil, sliced chili, and lime wedges as desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The coconut milk mellows the heat just enough that it's bold without being punishing.
  • One pot means minimal cleanup, which honestly matters when you're exhausted.
02 -
  • Don't oversoak your noodles at the beginning—they'll keep cooking in the hot broth and can easily turn to mush if you're not careful.
  • The fish sauce might smell aggressive on its own, but trust it; it's what gives the broth its depth and umami.
  • Taste and adjust before serving—the balance of salty, spicy, sour, and sweet is personal, and a squeeze more lime or a pinch of sugar might be exactly what it needs.
03 -
  • Make your own curry paste if you're feeling ambitious—it keeps in the fridge for weeks and tastes noticeably fresher than jarred, though jarred is perfectly respectable.
  • If you're cooking for someone with a shellfish allergy, check your curry paste ingredients carefully; some brands sneak shrimp paste in.

Go back