Thai Red Curry Noodle Soup Recipe
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This spicy Thai red curry noodle soup recipe with coconut milk and rice noodles is one you’ll come back to again and again (promise!). It’s a quick 30-minute dinner with chicken, and easy to adapt for a vegetarian version.
Tip: This recipe works with any protein; shrimp, beef, or even tofu. Try my green curry noodle soup for a tasty variation!
What is red curry noodle soup?
Red curry noodle soup combines coconut milk with red curry paste, rice noodles, chicken, vegetables, and a bit of water to achieve a soup-like consistency. The flavor is spicy, creamy, and balanced with sweetness and saltiness from palm sugar and fish sauce.
It’s not a traditional Thai dish, but it’s a delicious comfort food you can easily make at home.
All the vegetables in this recipe are optional and can be swapped for your favorites, and the protein is versatile, too. It’s a great dish for cleaning out your fridge and using up leftovers!
The noodles add a wonderful texture and pair perfectly with the spicy, aromatic broth you’ll want to slurp down to the last drop.
If you love Thai curries, you’ll want to try this recipe. It’s a unique variation that’s a little different from what you’re used to!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Chicken – Boneless chicken thighs are my preference; they stay juicy and add more flavor than chicken breast.
- Rice noodles – They soak up the curry broth and provide a deliciously chewy texture.
- Red curry paste – The base flavor with spice, aromatics, and color; Mae Ploy and Maesri are reliable brands.
- Full-fat coconut milk – Creates a creamy, rich broth that balances the heat; I recommend using Aroy-D.
- Water – Thins the curry into a soup-like consistency.
- Fish sauce – Provides umami and saltiness; I use Megachef brand.
- Palm sugar – Adds mild sweetness that softens the spice.
- Prik chi fa chili (optional) – A mild Thai chili for gentle heat and color.
- Mushrooms – I used white shimeji, but oyster, button, or shiitake also work well.
- Cabbage or pak choi – Brings freshness and texture; use whichever you have on hand.
- Carrot
- Onion
How to make Thai red curry soup
Step 1: Prep the vegetables. Slice cabbage into bite-sized chunks, cut carrot into thin batons/half-moons, slice onion, slice red chili, and trim/slice mushrooms.
Step 2: Fry the curry paste. Heat oil in a pot over medium-high and fry the red curry paste until fragrant and the oil starts to release its color.
Step 3: Add the chicken. Stir in the chicken pieces, coating them well with the curry paste, and cook until they’re no longer pink on the outside.
Step 4: Pour in coconut milk. Add coconut milk and water with fish sauce and palm sugar, then let the mixture simmer gently until the chicken is cooked through, and the broth turns rich and aromatic.
Step 5: Add the vegetables. Toss in the cabbage, carrots, mushrooms, onion, and chilies. Simmer until the vegetables are just tender but still hold their shape, then turn off the heat.
Step 6: Prepare the noodles. Prepare the noodles as directed on the package until tender, then drain.
Step 7: Combine and serve. Place the noodles into serving bowls and ladle the hot red curry soup over the top. Garnish with fresh herbs if you like, then serve immediately.
Recipe variations
My Thai chicken red curry soup is super versatile, so you can mix and match ingredients with what you have on hand.
- Protein options: Swap chicken for shrimp, beef, pork, or tofu.
- Vegetable options: Use bell peppers, baby corn, zucchini, or whatever’s in your fridge.
- Vegetarian (or vegan) option: Skip the chicken and use vegetarian fish sauce, and load up on vegetables or tofu. (Some store-bought curry pastes contain shrimp paste!)
- Noodle options: I use rice noodles, but egg noodles, glass noodles, or even instant ramen work well.
More Thai curry recipes to try
This Thai curry noodle soup has slurpable noodles, a rich curry broth, and just enough heat to keep you hooked. Let me know which variation you tried in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest!
Thai Red Curry Noodle Soup Recipe
Equipment
- cutting board and knife
- Medium pot or deep wok
- ladle
- Mixing bowl for soaking the noodles
Ingredients
- 1 tbsp oil
- 1 tbsp red curry paste
- 130 g chicken thighs, sliced into bite-sized pieces
- ⅔ cup coconut milk
- ⅓ cup water
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 30 g carrot, cut into thin slices
- 30 g cabbage or pak soi, chop into bite-sized chunks
- 30 g mushrooms, trim and slice
- ¼ onion, slice thinly or chop
- ½ Thai red spur chili, sliced thinly, optional
- 60 g dried rice noodles
Instructions
- Prep the vegetables. Slice cabbage into chunks, carrot into thin strips, onion and chili into slices, and trim/slice mushrooms.
- Fry the curry paste. Heat oil in a pot over medium-high, then fry the red curry paste until fragrant and the oil turns red.
- Add the chicken. Stir in the chicken pieces until coated and no longer pink on the outside.
- Simmer with coconut milk. Pour in coconut milk, water, fish sauce, and palm sugar. Simmer until the chicken is cooked through, and the broth is aromatic.
- Add the vegetables. Stir in the cabbage, carrot, mushrooms, onion, and chili. Cook until just tender.
- Prepare the noodles. Soak rice noodles in hot water until soft, then drain.
- Combine and serve. Place noodles in bowls, ladle curry soup over the top, and serve with fresh herbs if desired.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
