Special Thai Red Curry Chicken Noodle Soup

This Thai Red Curry Chicken Noodle Soup is a comforting, flavor-packed dish that brings together creamy coconut milk, fragrant red curry paste, and tender chicken in a rich, aromatic broth. It’s the perfect balance of savory, slightly spicy, and refreshing, with layers of flavor that develop beautifully as the soup simmers.

Finished with fresh herbs, lime juice, and soft rice noodles, this soup is ideal for a cozy dinner or an impressive yet easy meal to serve guests. Made in one pot, it’s both practical and satisfying—perfect for weeknights when you want something special without too much effort.

Special Thai Red Curry Chicken Noodle Soup

Nutrition Facts

Serving Size: 1 bowl
Servings Per Recipe: 4
Calories: ~520 kcal
Total Fat: 26 g
Saturated Fat: 16 g
Cholesterol: 110 mg
Sodium: 980 mg
Total Carbohydrates: 38 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 36 g

Ingredients

Soup

1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low-sodium chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar

Garnish

3 green onions, thinly sliced
½ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
2 tablespoons freshly squeezed lime juice

Equipment

Dutch oven or large stockpot

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken with salt and pepper. Add chicken and cook until lightly golden, about 2–3 minutes. Remove and set aside.
In the same pot, add garlic, red bell pepper, and onion. Cook, stirring occasionally, until softened, about 3–4 minutes.
Stir in the red curry paste and grated ginger. Cook until fragrant, about 1 minute.
Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot.
Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally.
Add rice noodles, fish sauce, and brown sugar. Cook until the noodles are tender, about 5 minutes.
Remove from heat and stir in green onions, cilantro, basil, and lime juice. Season with additional salt and pepper to taste.
Serve immediately while hot.