Thai Red Curry Noodle Soup with Chicken

The first time I made this curry noodle soup, my tiny apartment filled with such incredible aromas that my neighbor actually knocked on my door to ask what was happening in my kitchen. We ended up sharing bowls while sitting on the floor, and that cozy evening sealed this recipe as my absolute comfort food go to.

Last winter when my best friend was recovering from surgery, I brought over a container of this soup. She called me two days later asking for the recipe because apparently it was the only thing that sounded good and actually made her feel like herself again.

Ingredients

• Chicken breast or thighs: Thinly slicing against the grain makes every bite impossibly tender and helps it cook evenly in the simmering broth
• Rice noodles: Soak them separately so they stay perfectly chewy instead of swelling up and disappearing into your soup
• Red bell pepper and snap peas: These add crunch and sweetness that balance the rich coconut base
• Thai red curry paste: This is the flavor foundation so taste your brand first and adjust the amount based on its heat level
• Coconut milk and chicken broth: The combo creates that silky restaurant style texture that makes this soup feel luxurious
• Fish sauce and soy sauce: Together they build that deep umami backbone that keeps you coming back for another spoonful
• Fresh lime juice: Add this at the very end to brighten everything and cut through the richness

Instructions

Get your noodles ready first:

Cook them according to the package, then drain and rinse with cold water to stop them from sticking together

Build your flavor base:

Sauté the garlic and ginger in a splash of oil until fragrant, then stir in the curry paste and let it bloom for a minute

Create the broth:

Pour in the coconut milk and chicken broth, stir everything together, and bring it to a gentle bubble

Cook the chicken:

Drop in the sliced chicken and let it simmer for about 5 minutes until just cooked through

Add the vegetables:

Stir in the bell pepper, snap peas, and carrot and cook for just a few minutes until they are tender but still have some bite

Season everything:

Add the fish sauce, soy sauce, brown sugar, and lime juice, then taste and adjust to your liking

Assemble the bowls:

Divide the noodles among bowls, ladle the hot soup over the top, and finish with spring onions, cilantro, lime wedges, and extra chili if you like

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My sister now makes this soup every Sunday during colder months and says her kids actually request seconds, which is basically a miracle in her house.

Making It Vegetarian

Swap the chicken for firm tofu cubes and use vegetable broth instead of chicken broth. You can leave out the fish sauce entirely or use a vegetarian fish sauce alternative from an Asian market.

Customizing Your Vegetables

Mushrooms, baby corn, or bok choy all work beautifully here. Just add sturdier vegetables like carrots and bell peppers earlier, and quick cooking greens or snow peas in the last couple of minutes.

Getting Ahead

The broth base actually tastes even better the next day as the flavors meld together. Make it up to two days in advance and reheat gently while you cook the noodles fresh.

• Store cooked and broth separately to prevent soggy noodles
• Keep your garnishes prepped but separate so they stay fresh and crisp
• Reheat only what you need rather than the entire batch

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There is something so satisfying about slurping up those curry coated noodles while the steam fogs up your glasses.

Common Questions

→ Can I make this noodle soup vegetarian?

Yes, simply substitute the chicken with firm tofu and replace the chicken broth with vegetable broth. Omit the fish sauce or use a vegetarian fish sauce alternative made from seaweed and mushrooms.

→ How can I adjust the spice level?

Start with 1 tablespoon of curry paste for a mild version, or increase to 2-3 tablespoons for more heat. You can also serve fresh chilies on the side so diners can add spice to their preference.

→ Can I prepare this soup in advance?

The broth and chicken can be made 1-2 days ahead and stored in the refrigerator. Cook the noodles fresh just before serving, as they can become mushy if left sitting in the hot broth for too long.

→ What other vegetables work well in this soup?

Baby corn, mushrooms, bok choy, snow peas, or bamboo shoots all complement the flavours beautifully. Add heartier vegetables earlier in the cooking process and delicate greens just before serving.

→ Can I use a different type of noodle?

While rice noodles are traditional, you can use egg noodles, udon, or even spaghetti in a pinch. Adjust cooking time according to the package instructions and rinse with cold water to prevent sticking.

→ How do I store leftovers?

Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and pour over freshly warmed noodles for best texture.