Thai Red Curry Noodle Soup is a great way to have Thai takeout at home. This creamy soup is packed with flavor powerhouses like cilantro, jalapeños, and curry. It's made even more filling with lots of tender chicken pieces and silky rice noodles. You will want to slurp up a big bowl (or two!) of this spicy, creamy soup!
Although I love summer for the warmth it brings, the absolute abundance of soups that come up as a result of fall is one of my favorite food events of the year. This year, I started off that first gust of cool autumn wind by making a big pot of Thai Curry Chicken Noodle Soup.
I love making curry and other Thai dishes because on top of being some of the most delicious and flavorful foods, they are generally filled with veggies! This soup is so comforting, with its warm red curry, creamy coconut milk, and an abundance of rice noodles. It's made even better with loads of fresh cilantro and fresh squeezed lime juice on top!
Thai food is one of my favorites to cook! And although everything may not be perfectly authentic, I do try my best. Here are some thai favorites for you to make at home! For a cold thai dish, try this Cold Thai Noodle Salad.
- olive oil
- small onion, thinly sliced
- garlic cloves, minced
- chicken breast
- fresh ginger
- cremini mushrooms
- jalapeno (check out my post on everything you need to know about jalapenos)
- coconut milk
- red curry paste
- chicken broth
- rice noodles (vermicelli or banh pho)
- fish sauce
- fresh cilantro
How to make Thai Red Curry Noodle Soup
In a large soup pot, heat oil over medium heat. Add in onions and garlic and saute until translucent. Add in pieces of chicken and saute until just cooked through.
To the pot, add ginger, thinly sliced mushrooms, and sliced jalapenos. Add curry paste and stir to coat.
Turn the heat down to medium-low, and add in can of coconut milk, chicken broth, and fish sauce. Stir to combine.
Allow to simmer for 5-10 minutes before adding in the dry rice noodles. Let cook for 5 more minutes.
Serve with fresh cilantro and lime wedges. I highly recommend pairing this red curry noodle soup with this fresh thai cucumber salad.
Optional soup toppings
Looking to switch up the toppings on this delicious curry soup? Try any of the following.
- sliced jalapenos
- fresh thai basil
- fresh mint
- bean sprouts
- crispy onions
- thinly sliced bell pepper
- crispy tofu
Make this red curry noodle soup vegan!
This red curry soup with noodles can easily be made vegan by simply removing one ingredient and substituting another. Remove the chicken and replace the chicken stock with vegetable stock for a creamy, satisfying vegan soup! It is very similar to this 15-minute vegetarian thai noodle soup.
Don't like coconut milk? No problem.
While this thai coconut curry soup is made creamy by adding coconut milk, there are a few options if you would like to omit this ingredient.
- Skip the step entirely. Simply remove this ingredient and have the soup broth be clear instead of creamy. There is so much flavor here, you will still have a delicious thai red curry soup without coconut milk!
- Supplement a different ingredient for creaminess. This red thai noodle soup can be made creamy with a dash of traditional milk, heavy cream, or even greek yogurt! I love adding greek to soups for a lighter, more easily digestible creaminess.
Which noodles are best to use?
My favorite here are thin vermicelli rice noodles. I love how delicate they are. Some other options to use are:
- mung bean noodles (seen often in mien ga)
- flat rice noodles
- angel hair pasta (not thai, but will work in a pinch)
Can you freeze thai curry noodle soup?
Sure can! This soup freezes beautifully. Simply freeze the broth (leave out the noodles and toppings), in an airtight container. When you are ready to reheat, add frozen soup to a pot and simmer. Add dry rice noodles and cook for 5 minutes, as you would have if making the soup fresh. Add your toppings and serve! This is a great soup base to have on hand in the freezer for when you need a comforting meal or if you are feeling unwell.
Thai Curry Chicken Noodle Soup
- 2 tbs. olive oil
- 1 small onion thinly sliced
- 4 garlic cloves minced
- 1 chicken breast cut into one inch pieces
- 1 tbs. fresh ginger grated
- 1 8 oz. package cremini mushrooms thinly sliced
- 1 jalapeno thinly sliced in rings
- 1 13.5 oz. can coconut milk
- 4 tbs. red curry paste
- 6 cups chicken broth
- 8 oz. rice noodles vermicelli or banh pho
- 1 tbs. fish sauce
- ½ tsp. salt
- ½ cup fresh cilantro
- 2 limes for serving
- In a large soup pot, heat oil on medium-high heat. Add in onions and garlic and saute until translucent. Add in pieces of chicken and saute until just cooked through.
- To the pot, add ginger, thinly sliced mushrooms, and sliced jalapenos. Add curry paste and stir to coat.
- Turn the heat down to medium-low, and add in can of coconut milk, chicken broth, and fish sauce. Stir to combine.
- Allow to simmer for 5-10 minutes before adding in the dry rice noodles. Let cook for 5 more minutes
- Serve with fresh cilantro and lime wedges.
This recipe was shared on Meal Plan Monday.
another way to use curry I need to buy curry paste I bought curry powder thank you cook extraordinaire
Ruth Glen says
Thanks for turning me on to Josie Organics. I look for this product when I am shopping for produce, it stays fresh longer.
Yes!! I have noticed the same and it's a wonderful plus to already great products.
This is as good as anything you'll ever get at a restaurant (better, even!). And it goes together pretty fast, as well. One note: your instructions don't mention when to add the fish sauce... I put it in with the coconut milk and broth, but nearly forgot it... which would have been sad! Thanks for posting this amazing recipe!
Laurie, Your comment is so sweet! Thank you, I am truly glad you enjoyed the soup so much. I appreciate you letting me know of the mistake (especially with kindness). I have adjusted the instructions to include the fish sauce. -Sarah