Thai Red Curry Noodle Soup

4 people
30 min

This Thai Red Curry Noodle Soup recipe is easy to make at home and tastes just like take out Khao Soi! If you want a creamy and cozy noodle soup with Thai red curry spice, coconut milk, and tons of flavor, this recipe is for you. Make this Thai Red Curry Noodle Soup with chicken in 30 minutes for your next weeknight meal that the whole family will love. You can make this delicious and hearty soup as spicy or non-spicy as you would like and you can add whatever vegetables and meat you like or have no meat at all.

Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup with chow mein noodles and red onion

Thai Red Curry Soup cooking in a pan

Thai Red Curry Noodle Soup
Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Red Thai Curry Soup
  • 8 oz. rice noodles
  • 3-4 skinless, boneless chicken breasts, cubed and seasoned with salt and pepper
  • 3 tbsp sesame oil
  • 1 large head of broccoli, cut into pieces
  • 2-3 tbsp Thai red curry paste
  • 1 tbsp fresh ginger, minced or shredded (see notes)
  • 3-4 garlic cloves
  • 1 can coconut milk, full fat
  • 2 cups chicken broth (can sub vegetable or beef broth)
  • 2 tbsp soy sauce or fish sauce
  • chow mein noodles
  • ⅓ cup shallot or red onion, diced
  • 1 handful thai basil, sliced (or regular basil)
  • 1 jalepeno, sliced for extra heat
  • soy sauce

Place the rice noodles in a bowl of hot water so they can start to soften while you are cooking.
Add the chicken to the pot with 1 tbsp sesame oil and salt and pepper. Cook the chicken all the way through. If you are using leftover chicken or chicken that is already cooked, add it to the pot with sesame oil to heat it up and add extra flavor to it. Once the chicken is fully cooked, add the broccoli and the rest of the sesame oil and cook for an additional 3 minutes. Remove the chicken and broccoli from the pot and set aside.
Place the red curry paste, garlic, and ginger in the pot. Stir together while it heats up and then add the broccoli and chicken back to the pot. Continue stirring so that everything is covered in the paste mixture.
Pour in the coconut milk, broth, and soy sauce and stir everything together. Bring the soup to a boil and then reduce the heat to a simmer. Drain the noodles from the water and stir them into the soup. Cover the pot and allow it to simmer for 3-4 minutes until the noodles are completely soft.
Allow the soup to cool a little before serving. Add your favorite toppings and enjoy!
  • Fresh Ginger Notes: I always have a ginger root in my freezer. Whenever a recipe calls for fresh ginger, I pull it out and use my handheld grater to grate the ginger. It’s so easy and just as good as "fresh". There is also less mess and I don’t even peel it, although you can if you want. It still maintains its amazing aroma and taste but you don’t end up throwing away any unused ginger and you always have it on hand.
Emily |
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  • Carol F Carol F on Jan 03, 2021

    Sounds great! Can you point me in the right direction to "see notes" about the fresh ginger?

    Many thanks!

    • Hi Carol, the notes for the ginger are on the recipe now, sorry they were missed for a minute! I hope you get a chance to try this recpe!

  • Carol F Carol F on Jan 07, 2021

    This was so delicious!! Cold rainy/snowy night, just what we needed!

    Will definitely make this again 🤗