Thai Red Curry Noodle Soup (Printable)

A vibrant dish with tender chicken, rice noodles, crisp vegetables, and creamy coconut red curry broth.

# What You’ll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced

→ Noodles

02 - 7 oz dried rice noodles (medium thickness)

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snow peas, trimmed
05 - 3.5 oz shiitake mushrooms, sliced
06 - 2 spring onions, sliced (plus extra for garnish)

→ Broth & Flavors

07 - 2 tbsp vegetable oil
08 - 2 to 3 tbsp Thai red curry paste, adjust to taste
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 14 oz coconut milk
12 - 3 cups chicken stock
13 - 1 tbsp fish sauce
14 - 1 tsp brown sugar
15 - Juice of 1 lime

→ Garnish

16 - Fresh cilantro leaves
17 - Lime wedges
18 - Red chili slices (optional)

# How to Prepare:

01 - Cook rice noodles according to package instructions; drain, rinse with cold water, and set aside.
02 - Heat vegetable oil over medium heat in a large pot. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Incorporate red curry paste and cook for 2 minutes to release aromas.
04 - Add thinly sliced chicken and sauté for 2 to 3 minutes until lightly browned but not fully cooked.
05 - Pour in coconut milk and chicken stock, stirring to combine and scrape any browned bits from the bottom.
06 - Add fish sauce and brown sugar; bring mixture to a gentle simmer.
07 - Add bell pepper, snow peas, shiitake mushrooms, and spring onions; simmer for 5 to 7 minutes until chicken is cooked and vegetables are tender-crisp.
08 - Stir in cooked noodles and lime juice; heat through.
09 - Taste and adjust seasoning with additional fish sauce or lime juice as desired.
10 - Ladle into bowls and garnish with cilantro, extra spring onions, lime wedges, and optional chili slices.

# Expert Advice:

01 -
  • The broth is silky and aromatic, with layers of spice, sweetness, and tang that build with every spoonful.
  • It's ready in under 40 minutes, making it perfect for busy evenings when you want something homemade and comforting.
  • The tender chicken, crisp vegetables, and soft noodles create a balance of textures that keeps each bite interesting.
  • It's endlessly adaptable—swap proteins, add more vegetables, or dial the heat up or down to suit your mood.
02 -
  • Don't skip rinsing the noodles after cooking—they'll clump together and turn gummy in the hot broth if you don't.
  • Bloom the curry paste in oil before adding liquid—this step unlocks its full flavor and prevents a raw, pasty taste.
  • Add the lime juice at the very end, not during simmering, or it'll lose its bright, fresh punch.
  • Slice the chicken thin and against the grain so it stays tender and cooks quickly without drying out.
03 -
  • Use full-fat coconut milk—light versions won't give you the same creamy, rich broth that makes this soup so comforting.
  • Taste your curry paste before adding it all at once—some brands are much spicier than others, and you can always add more but can't take it back.
  • Keep the heat at a gentle simmer once you add the coconut milk—boiling it can cause the milk to separate and look curdled.
  • If you can't find fish sauce, try soy sauce with a pinch of salt, but fish sauce really does bring an irreplaceable depth.

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