This Thai Red Curry Chicken Soup is the ultimate fusion of cozy chicken noodle soup and spicy Thai curry flavors. Bursting with tender chicken, vibrant veggies, creamy coconut broth, and just the right amount of heat, it’s the kind of dish that feels like a takeout indulgence—but is made right at home, in one pot, and in just 45 minutes.
London’s top tips to make it a winner: Don’t skimp on the fresh herbs, especially the Thai basil—it adds incredible flavor! Fish sauce also gives the soup an extra level of umami without being overpowering.
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One night I was stuck between whipping up a bold and spicy Thai curry or satisfying my cozy weather craving with a classic chicken noodle soup. The result? This Thai Red Curry Chicken Soup—a perfect mash-up of both worlds.
It’s got all the classic elements you love: tender chicken, noodles, and a ton of veggies, but with a Thai twist. The creamy coconut broth is loaded with red curry paste for a spicy kick (and I mean kick). I’m usually a 3/10 on the spice scale, and this one definitely had me sweating a bit! Justin, on the other hand, polished off his bowl like it was nothing. If spice isn’t your thing, don’t worry—I’ve got tips below on how to tone it down.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for tender, juicy bites that cook quickly in the soup. Chicken thighs can also be used for a slightly richer flavor.
- Red Curry Paste: The star ingredient for bold, spicy Thai flavor! I love using Mehkala’s curry paste, but Thai Kitchen is another solid option. For a milder version, substitute with yellow curry paste or simply reduce the amount.
- Coconut Milk: Use all full-fat, all lite, or my favorite combination—a mix of both. This creates a broth that’s creamy and balanced without feeling too heavy.
- Chicken Broth: Canned chicken broth works great, or you can use a mix of chicken bouillon and water. Regular sodium was tested, but reduced sodium is an option if you prefer to control the salt level.
- Rice Noodles: Opt for medium-thick rice noodles, similar to spaghetti or linguine. Avoid vermicelli noodles, as they cook too quickly and may become mushy.
- Fish Sauce: Don’t skip this! It adds incredible depth and a savory, umami kick to the soup. If you’re out or prefer an alternative, tamari or soy sauce can work as a substitute.
- Lime Juice: Freshly squeezed lime juice is a must for brightening up the flavors with its tangy, citrusy zing.
- Veggies: Red bell peppers, carrots, mushrooms, and onions are my go-to mix. Feel free to switch them up with your favorite vegetables or whatever you have on hand.
- Garlic & Ginger: Always go for fresh garlic and ginger—they bring a sharper, more aromatic flavor that dried alternatives just can’t replicate.
- Avocado Oil: Perfect for sautéing thanks to its high smoke point and neutral flavor.
- Thai Basil, Cilantro, & Green Onions: While technically “optional,” these fresh herbs add a bright, vibrant touch that balances the richness of the soup beautifully.
How to Make Thai Red Curry Chicken Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the chicken. Sprinkle the chicken pieces with salt and pepper, then cook in a large pot or Dutch oven with some oil for 4 to 5 minutes. When the chicken is golden, transfer it to a plate lined with a paper towel.
- Cook the veggies. Add the remaining oil to the same pot, then stir in the onion, bell pepper, carrots, and mushrooms. Cook for 4 to 5 minutes.
- Add the seasonings. Stir the garlic, ginger, and red curry paste into the veggies and cook for another 30 to 60 seconds.
- Combine the liquids. Pour the coconut milk, broth, salt, and sugar into the pot along with the chicken and noodles. Stir the soup carefully to ensure the noodles don’t clump. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes.
- Finish the soup. Remove the heat from the soup and stir the fish sauce and lime juice in. Serve with green onions, cilantro, basil, and lime wedges.
FAQs
To reduce the heat, use yellow curry paste instead of red, or simply decrease the amount of curry paste in the recipe. For more spice, you can add extra red curry paste or a pinch of chili flakes.
Absolutely! Shrimp, tofu, or even thinly sliced beef work well as substitutes. If using tofu, go for extra-firm and pan-fry it first for the best texture.
Yes, but for best results, cook the rice noodles separately and add them to individual bowls when serving. This prevents the noodles from soaking up too much broth and becoming mushy. Store the soup in the fridge for up to 3 days.
Tamari or soy sauce works as a great alternative. While it won’t have the same depth as fish sauce, it still adds a nice savory flavor.
What to serve with Thai Red Curry Chicken Soup?
This soup is delicious on its own or with any of these sides.
Go for a dish like this Asian Cucumber Salad or Curry Roasted Cauliflower with Yogurt Sauce.
Or, whip up a salad with some homemade dressing!
More Chicken Soup Recipes
Dig into these delicious chicken soup recipes all winter long.
Chicken Pozole Verde
50 mins
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Thai Red Curry Chicken Soup
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- 3 tablespoons avocado oil divided
- 1 small sweet onion finely diced
- 1 red bell pepper seeded and sliced
- 3 medium carrots peeled and thinly sliced
- 1 cup sliced mushrooms
- 4 garlic cloves finely minced
- 1 teaspoon finely minced fresh ginger
- 4 tablespoons red curry paste
- 2 (13.5-ounce) cans coconut milk
- 4 cups chicken broth
- 1 teaspoon sugar
- 6 ounces rice noodles
- 1 tablespoon fish sauce or tamari
- ¼ cup lime juice from 2-3 limes, plus more for serving
For Serving (Optional)
- Green onions green and white parts, thinly sliced
- Fresh cilantro chopped
- Thai basil thinly sliced
Instructions
- Sprinkle chicken all over with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of the avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally. Meanwhile, line a plate with a paper towel. Once chicken is lightly golden, transfer it to the plate to drain.1 ½ pounds boneless, skinless chicken breasts
- Add the remaining 1 tablespoon of avocado oil to the pot. Add the onion, bell pepper, carrots, and mushrooms. Cook for 4-5 minutes, or until the vegetables begin to soften.1 small sweet onion, 1 red bell pepper, 3 medium carrots, 1 cup sliced mushrooms
- Stir in the garlic, ginger, and red curry paste. Cook for 30-60 seconds, or until fragrant. Pour in the coconut milk, chicken broth, 1 teaspoon salt, and sugar, stirring to combine.4 garlic cloves, 1 teaspoon finely minced fresh ginger, 4 tablespoons red curry paste, 2 (13.5-ounce) cans coconut milk, 4 cups chicken broth, 1 teaspoon sugar
- Return the chicken to the pot and add the rice noodles. Stir gently to separate the noodles and prevent clumping. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and the noodles are cooked through.6 ounces rice noodles
- Remove the pot from the heat and stir in the fish sauce (or tamari) and lime juice.1 tablespoon fish sauce, ¼ cup lime juice
- Serve the soup with green onions, cilantro, Thai basil, and additional lime wedges, if desired.Green onions, Fresh cilantro, Thai basil
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Notes
- Fresh Herbs: While optional, fresh herbs like cilantro, Thai basil, and green onions elevate the dish with vibrant, fresh flavors. Use as much or as little as you prefer to suit your taste.
- Curry Paste: Red curry paste adds a bold, spicy kick, typically around a 3-4 out of 5 on the spice scale. For a milder flavor, substitute some or all of the red curry paste with yellow curry paste, or reduce the amount by 1 tablespoon. If you enjoy more heat, swap in some green curry paste for an extra spicy twist.
- Coconut Milk: For the perfect balance of creaminess and lightness, use one can of full-fat coconut milk and one can of lite coconut milk. This combination keeps the soup rich and velvety without being overly heavy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
