Thai Red Curry Noodle Soup

The smell hit me before I even turned the corner into the kitchen—coconut, ginger, and something fiery that made my stomach growl. My neighbor was making curry soup, and after one taste, I begged for the recipe. That weekend, I tried it myself, and the broth turned out so good I ate it straight from the ladle.

I made this for my sister when she came over with a cold, and she finished two bowls before I even sat down. She said the lime and chili woke up her senses, and the warmth settled into her chest like a hug. Now she texts me every winter asking if I still have that curry soup recipe.

Ingredients

• Boneless, skinless chicken thighs or breasts (400 g): Thighs stay juicier and soak up the broth better, but breasts work fine if you slice them thin and don't overcook.
• Dried rice noodles (200 g, medium thickness): These turn silky and slippery in the soup, and they soak up just enough broth without falling apart.
• Red bell pepper (1, thinly sliced): It adds sweetness and a bright pop of color that makes the bowl look alive.
• Snow peas (1 cup, trimmed): They stay crisp and green if you add them near the end, giving every bite a little snap.
• Shiitake mushrooms (100 g, sliced): These bring an earthy depth that balances the sweetness of the coconut milk.
• Spring onions (2, sliced, plus extra for garnish): They melt into the broth and add a mild onion flavor without overpowering the curry.
• Vegetable oil (2 tbsp): Use something neutral so the curry paste can shine without any competing flavors.
• Thai red curry paste (2 to 3 tbsp): This is where the magic lives, so buy a good brand and taste as you go until it feels right.
• Garlic (2 cloves, minced): It blooms in the oil and makes the whole kitchen smell like a Thai restaurant.
• Fresh ginger (1 tbsp, grated): The sharpness cuts through the richness and wakes up every other flavor in the pot.
• Coconut milk (400 ml): Go for full fat if you want that creamy, luxurious broth that coats your spoon.
• Chicken stock (750 ml): Homemade is lovely, but a good store bought one works perfectly fine and saves you time.
• Fish sauce (1 tbsp): It smells funky in the bottle, but it adds a salty, umami backbone that makes the whole soup come together.
• Brown sugar (1 tsp): Just a touch to balance the heat and bring out the sweetness in the vegetables.
• Lime (juice of 1): Squeeze it in at the end for brightness that lifts the whole bowl and makes you want another spoonful.
• Fresh cilantro leaves: Some people love it, some people hate it, but I think it adds a fresh, herbal note that finishes the dish.
• Lime wedges: Always serve extra so everyone can adjust the brightness to their liking.
• Red chili slices (optional): If you like heat, these add a beautiful visual and a fiery kick that builds as you eat.

Instructions

Prepare the Noodles:

Cook the rice noodles just like the package says, then drain and rinse them under cold water to stop them from sticking. Set them aside while you build the soup.

Bloom the Aromatics:

Heat the oil in a big pot over medium heat, then toss in the garlic and ginger and stir until the smell fills your kitchen, about a minute.

Wake Up the Curry Paste:

Add the red curry paste and cook it for a couple of minutes, stirring so it doesn't stick. You'll see the oil turn red and the paste start to sizzle.

Sear the Chicken:

Toss in the sliced chicken and stir it around until it picks up a little color on the edges. It doesn't need to cook all the way through yet.

Build the Broth:

Pour in the coconut milk and chicken stock, scraping up any tasty bits stuck to the bottom of the pot. Stir in the fish sauce and brown sugar, then let it come to a gentle simmer.

Add the Vegetables:

Drop in the bell pepper, snow peas, mushrooms, and spring onions, and let everything simmer together for 5 to 7 minutes until the chicken is cooked through and the vegetables are tender but still have a little bite.

Finish with Noodles and Lime:

Stir in the cooked noodles and squeeze in the lime juice. Taste the broth and adjust with more fish sauce or lime if it needs it.

Serve and Garnish:

Ladle the soup into bowls and top with cilantro, extra spring onions, lime wedges, and chili slices if you want the heat.

Save

One night I made this for a friend who said she didn't like spicy food, so I went easy on the curry paste. Halfway through her bowl, she looked up and said it was the best soup she'd ever had. Sometimes the dish finds the person, not the other way around.

How to Make It Your Own

If you want to swap the chicken for tofu, press it well and cube it up, then use vegetable stock instead of chicken. You can also throw in baby corn, bok choy, or even spinach if that's what you have in the fridge. The curry paste is forgiving, so play around until it tastes like yours.

What to Serve Alongside

This soup is hearty enough to stand alone, but sometimes I'll set out a little plate of cucumber slices or a few crispy spring rolls for crunch. A cold beer or iced tea cuts through the richness and makes the whole meal feel like a treat.

Storing and Reheating

Leftovers keep in the fridge for up to three days, but store the noodles separately or they'll soak up all the broth and turn mushy. When you reheat, add a splash of stock or water to loosen everything up, and squeeze in fresh lime right before you eat.

• If you're meal prepping, keep the garnishes separate so they stay fresh and vibrant.
• The soup freezes well without the noodles, so cook those fresh when you're ready to serve.
• Reheat gently on the stove instead of the microwave for the best texture and flavor.

Save

This soup turned into my go to whenever I needed comfort in a bowl, and now it's the recipe I share most often. I hope it fills your kitchen with warmth and your table with happy, hungry people.

Recipe FAQ

→ What type of noodles are best for this dish?

Medium-thickness dried rice noodles work best, as they hold up well in the broth and provide a silky texture.

→ Can I substitute chicken with another protein?

Yes, tofu can be used for a vegetarian option, paired with vegetable stock instead of chicken stock.

→ How spicy is the curry broth?

The spice level depends on the amount of red curry paste used; adjust to taste for milder or spicier versions.

→ What vegetables enhance the flavor and texture?

Red bell pepper, snow peas, shiitake mushrooms, and spring onions add crispness and earthiness, balancing the creamy broth.

→ How do I keep the noodles from overcooking?

Cook noodles separately following package instructions, rinse with cold water, and add them to the broth near the end to heat through.

→ What garnishes complement this dish?

Fresh cilantro leaves, extra spring onions, lime wedges, and optional red chili slices add brightness and layered flavors.