Thai Red Curry Noodle Soup (Printable)

Tender chicken and noodles in creamy coconut red curry broth with fresh veggies and warm spices.

# What You Need:

→ Proteins

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

→ Noodles

02 - 7 oz dried medium thickness rice noodles

→ 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 - 2–3 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

# Directions:

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

# Expert Tips:

01 -
  • The broth clings to the noodles in a way that makes every bite feel like a warm hug from the inside out.
  • You get that restaurant-quality depth without spending an hour over the stove or hunting down obscure ingredients.
  • It reheats beautifully the next day, which means lunch is already handled before you even think about it.
02 -
  • Rinsing the noodles after cooking is the only thing standing between you and a gummy clump at the bottom of your pot, don't skip it.
  • Cooking the curry paste in oil for those 2 minutes transforms it from a paste into an actual flavor foundation, raw paste tastes harsh and flat by comparison.
  • If you add the lime juice too early, the heat will dull the brightness, so wait until the very end and you'll taste the difference immediately.
03 -
  • Slice the chicken while it's still slightly frozen, it cuts cleaner and thinner without shredding under the knife.
  • Taste the broth before adding the noodles so you can adjust the seasoning without fishing around later, it's a small step that makes a huge difference.
  • If your curry paste has been sitting in the fridge for months, it might have lost some heat, so start with an extra spoonful and taste as you go.

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