Thai Red Curry Noodle Soup (Easy & Flavorful!)

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 6 | Difficulty: Easy

Imagine slurping up silky rice noodles swimming in a lightly creamy, aromatic Thai red curry broth that explodes with layers of ginger, garlic, coconut, and that unmistakable Thai flavor you crave. This Thai red curry noodle soup transforms simple ingredients into restaurant-quality comfort food in just 35 minutes, making it the perfect weeknight dinner when you want something special without the fuss. The magic happens when red curry paste blooms in hot oil with fresh ginger and garlic, creating an aromatic foundation that infuses every spoonful with incredible depth. Coconut milk adds luxurious creaminess while balancing any heat from the curry paste, and tender rotisserie chicken makes this a protein-packed meal that satisfies completely. The beauty of this soup lies in its texture—crunchy bell peppers and onions, slurpy rice noodles, tender chicken, and fresh herbs all swimming in that gorgeous red-orange broth that tastes like a trip to Thailand. Whether you’re a Thai food enthusiast or just discovering these flavors, this soup will become your new cold-weather obsession. Plus, it’s completely customizable with your preferred spice level, and leftovers taste even better the next day!

Why You’ll Love This Thai Red Curry Noodle Soup Recipe

This easy Thai curry soup comes together in just 35 minutes using mostly pantry staples and rotisserie chicken for ultimate convenience. The flavor profile is incredibly complex despite the simple preparation—ginger, garlic, red curry paste, fish sauce, and coconut milk create layers of taste. It’s completely customizable for heat level by choosing mild or spicy red curry paste brands. The lightly creamy coconut broth is sippable and satisfying without being heavy. Rice noodles add perfect texture and absorb all those amazing Thai flavors. Using rotisserie chicken means minimal prep and maximum flavor. Leftovers keep beautifully for 4 days and make incredible lunches. The soup is naturally gluten-free when using rice noodles and gluten-free curry paste.

What You Need for Thai Red Curry Noodle Soup

Aromatic Base Ingredients

• 1 tablespoon olive oil – for sautéing vegetables
• 1 small onion – diced for sweet foundation
• 1 small red bell pepper – diced, adds crunch and sweetness
• 3 cloves garlic – minced for pungent depth
• 1 tablespoon fresh ginger – grated or use ginger paste, essential Thai flavor
• 3 tablespoons red curry paste – the star ingredient! Thai Kitchen is mild, Mae Ploy is spicier

Broth and Protein

• 4 cups low-sodium chicken broth – base for soup
• 14 ounces coconut milk – one can, creates creaminess
• 3 cups cooked chicken – rotisserie chicken or leftovers, shredded
• 1 tablespoon fish sauce – adds umami depth (don’t skip!)
• 2 teaspoons brown sugar – balances flavors

Noodles and Fresh Herbs

• 4 ounces rice noodles – vermicelli or thin rice sticks work best
• 2 green onions – thinly sliced
• 1/4 cup fresh cilantro – finely chopped, stems are edible too
• 2 tablespoons fresh basil – Thai basil if you can find it
• 1 tablespoon fresh lime juice – brightens everything

Optional Toppings

• Extra cilantro and green onions – for garnish
• Chopped peanuts – adds crunch
• Lime wedges – for squeezing
• Red pepper flakes – for heat

Easy Thai Red Curry Noodle Soup

Aromatic Thai red curry noodle soup with tender chicken, rice noodles, and creamy coconut milk. Restaurant-quality flavors ready in 35 minutes!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course, Soup

Cuisine Asian, Thai

Servings 6 servings

Calories 400 kcal

Equipment

• 4-quart stock pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Kitchen scissors (optional for noodles)
• Ladle

Ingredients

  

For the Aromatic Base

• 1 tablespoon olive oil for sautéing
• 1 small onion diced
• 1 small red bell pepper diced, adds crunch and color
• 3 cloves garlic minced or use garlic paste
• 1 tablespoon fresh ginger grated or use ginger paste
• 3 tablespoons red curry paste Thai Kitchen is mild, Mae Ploy is spicier

For the Broth and Protein

• 4 cups low-sodium chicken broth base for soup
• 14 ounces coconut milk one can – full-fat for best creaminess
• 3 cups cooked chicken rotisserie chicken or leftovers, shredded
• 1 tablespoon fish sauce adds umami – don’t skip!
• 2 teaspoons brown sugar balances flavors

Noodles and Fresh Herbs

• 4 ounces rice noodles vermicelli or thin rice sticks
• 2 green onions thinly sliced
• 1/4 cup fresh cilantro finely chopped – stems edible too
• 2 tablespoons fresh basil Thai basil preferred if available
• 1 tablespoon fresh lime juice brightens all flavors

Optional Toppings

• extra cilantro and green onions for garnish
• chopped peanuts adds crunch
• lime wedges for serving

Instructions

 

• Heat olive oil in 4-quart stock pot or Dutch oven over medium heat until shimmering. Add diced onions and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until vegetables soften and onions are translucent.
• Add minced garlic, red curry paste, and grated ginger to pot. Stir constantly for about 1 minute until incredibly fragrant. This blooms the curry flavors.
• Pour in chicken broth and coconut milk, stirring well to combine with sautéed vegetables and curry paste. Make sure curry paste is fully incorporated.
• Bring mixture to light boil over medium-high heat, then reduce to gentle simmer. Let cook for 10 minutes to allow flavors to meld.
• Stir in fish sauce and brown sugar until dissolved. Add shredded rotisserie chicken and stir to combine.
• Add rice noodles to simmering soup. Continue cooking for about 5 minutes (or according to package directions) until noodles are tender. Optional: Use kitchen scissors to cut long noodles into spoon-sized pieces right in the pot.
• Remove from heat. Stir in sliced green onions, chopped cilantro, fresh basil, and lime juice. Taste and season with salt and pepper if needed.
• Ladle hot soup into bowls. Serve with extra cilantro, green onions, chopped peanuts, and lime wedges on the side for customizing.

Notes

Time-Saver: Rotisserie chicken saves major time – already cooked and seasoned. Fish Sauce: Don’t skip – creates restaurant-quality umami depth. Curry Paste: Thai Kitchen brand is mild, Mae Ploy is spicier. Adjust to taste. Bloom Spices: Cook curry paste with garlic and ginger for full minute for maximum flavor. Noodle Tip: Break long noodles into smaller pieces for easier eating. Storage: Refrigerate up to 4 days. Noodles absorb broth – add extra when reheating. Freezing: Make soup base without noodles. Freeze up to 3 months. Add fresh noodles when reheating. Dietary: Gluten-free when using rice noodles. Vegetarian: Use vegetable broth and replace chicken with tofu.

Keyword coconut curry soup, easy thai soup, red curry soup, rice noodle soup, thai chicken soup, thai curry soup, thai noodle soup

How to Make Thai Red Curry Noodle Soup (Step-by-Step)

Step 1: Building the Aromatic Base

1. Heat oil and sauté vegetables (5 minutes): Heat olive oil in 4-quart stock pot or Dutch oven over medium heat until shimmering. Add diced onions and red bell pepper. Sauté, stirring occasionally, for about 5 minutes until vegetables soften and onions become translucent.
2. Bloom the spices (1 minute): Add minced garlic, red curry paste, and grated ginger to pot. Stir constantly for about 1 minute until incredibly fragrant. (This direct heat intensifies the curry paste flavors dramatically.)

Step 2: Creating the Coconut Broth

3. Add liquids (2 minutes): Pour in chicken broth and coconut milk, stirring well to combine with the sautéed vegetables and curry paste. Make sure curry paste is fully incorporated into liquid.
4. Simmer for flavor (10 minutes): Bring mixture to light boil over medium-high heat, then reduce to gentle simmer. Let cook for 10 minutes to allow flavors to meld together.

Step 3: Adding Protein and Noodles

5. Season the broth (1 minute): Stir in fish sauce and brown sugar until dissolved. (The fish sauce might smell strong, but trust the process—it creates incredible depth!)
6. Add chicken (1 minute): Add shredded rotisserie chicken to pot and stir to combine.
7. Cook noodles (5 minutes): Add rice noodles to simmering soup. Continue cooking for about 5 minutes (or according to package directions) until noodles are tender. (Pro tip: If using long noodles, use kitchen scissors to cut them into spoon-sized pieces right in the pot for easier eating.)

Step 4: Fresh Herb Finish

8. Remove from heat (1 minute): Turn off heat completely before adding fresh herbs.
9. Stir in herbs and lime (1 minute): Add sliced green onions, chopped cilantro, fresh basil, and lime juice. Stir to combine. Taste and season with salt and pepper if needed.

Step 5: Serving

10. Serve and garnish (2 minutes): Ladle hot soup into bowls. Set out extra minced cilantro, sliced green onions, chopped peanuts, and lime wedges so everyone can customize their bowl.

Expert Tips for the Best Thai Red Curry Noodle Soup

Use rotisserie chicken to cut prep time dramatically—it’s already cooked and seasoned perfectly. Don’t skip the fish sauce despite its pungent smell; it adds irreplaceable umami depth that makes the soup taste restaurant-quality. Check your red curry paste heat level—Thai Kitchen brand is mild while Mae Ploy is spicier. Bloom the curry paste in hot oil with garlic and ginger for 1 full minute to intensify flavors. Keep ginger paste and garlic paste in your fridge for ultimate convenience. Break long rice noodles into smaller pieces before or after cooking for easier eating. Cilantro stems are completely edible and add great flavor when sautéed. For creamier soup, use full-fat coconut milk; for lighter version, use lite coconut milk. The soup thickens as it sits—add extra broth when reheating. Try our Chicken and Broccoli Pasta for another quick dinner.

How to Store and Serve Thai Red Curry Noodle Soup

Store cooled soup in airtight containers in refrigerator for up to 4 days. The rice noodles will absorb broth and soup will thicken considerably—simply add extra chicken broth or water when reheating to reach desired consistency. For freezing, make the soup base without noodles, freeze for up to 3 months, then add freshly cooked noodles when reheating. (Rice noodles become mushy when frozen with soup.) Reheat gently on stovetop over medium-low heat, stirring occasionally. This soup is satisfying as complete meal but pairs beautifully with naan or flatbread, spring rolls or egg rolls, cucumber salad with Asian dressing, steamed dumplings, or apple fennel slaw. Set up topping bar with cilantro, green onions, peanuts, and lime wedges for customizable bowls.

Thai Red Curry Noodle Soup Recipe Variations You’ll Love

Create vegetarian version by using vegetable broth and replacing chicken with tofu, mushrooms, or extra vegetables like bok choy and snap peas. Make spicy version by using spicier curry paste brand, adding sriracha, or including fresh Thai chilies. Try seafood curry soup by swapping chicken for shrimp, scallops, or firm white fish added in final 5 minutes. Add more vegetables like baby corn, bamboo shoots, water chestnuts, mushrooms, or bok choy. Create creamy peanut version by stirring in 2-3 tablespoons peanut butter with coconut milk. Make different noodle variations with ramen noodles, soba noodles, or rice vermicelli. For more Asian-inspired soups, try our Mexican Lasagna and Cheesy Taco Rice.

FAQ About Thai Red Curry Noodle Soup

Final Thoughts on This Thai Red Curry Noodle Soup Recipe

This Thai red curry noodle soup brings the vibrant, complex flavors of Thailand to your kitchen in just 35 minutes with simple, accessible ingredients. The combination of aromatic curry paste, creamy coconut milk, savory chicken, and slurpy rice noodles creates a bowl of comfort that rivals any Thai restaurant. Whether you’re cooking for weeknight dinner, meal prepping for the week, or impressing dinner guests, this soup delivers maximum flavor with minimal effort. The fact that it uses rotisserie chicken and mostly pantry staples makes it incredibly convenient, while the customizable heat level and toppings mean everyone can enjoy it their way. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing Asian-inspired soup recipes!