Thai Red Curry Noodle Soup (Printable)

A creamy, spicy Thai curry with chicken, rice noodles, fresh veggies in a rich coconut broth.

# What You Need:

→ Proteins

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

→ Noodles

02 - 7 oz dried rice noodles, medium width

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup sliced shiitake mushrooms
05 - 3.5 oz baby spinach
06 - 1 small carrot, julienned
07 - 2 sliced spring onions

→ Broth & Flavourings

08 - 2 tbsp vegetable oil
09 - 3 tbsp Thai red curry paste
10 - 1 tbsp fresh ginger, grated
11 - 2 garlic cloves, minced
12 - 14 oz full fat coconut milk
13 - 3 cups chicken broth
14 - 2 tbsp fish sauce
15 - 1 tbsp soy sauce
16 - 1 tsp brown sugar
17 - Juice of 1 lime

→ Garnishes

18 - Fresh cilantro leaves
19 - Lime wedges
20 - Sliced red chili

# Directions:

01 - Cook rice noodles according to package directions. Drain thoroughly, rinse under cold water, and set aside.
02 - Heat vegetable oil in a large pot over medium heat. Add grated ginger and minced garlic; sauté for 1 minute until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute to develop flavor.
04 - Add sliced chicken and cook, stirring constantly, until just opaque on the outside, about 2-3 minutes.
05 - Pour in coconut milk and chicken broth. Bring mixture to a gentle boil.
06 - Add fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer for 7-10 minutes until chicken is fully cooked.
07 - Add mushrooms, bell pepper, and carrot. Simmer for 3-4 minutes until vegetables are just tender-crisp.
08 - Stir in baby spinach and spring onions; cook until spinach wilts, about 1 minute.
09 - Add lime juice and taste. Adjust seasoning with fish sauce or sugar as needed.
10 - Divide cooked noodles among serving bowls. Ladle hot soup over noodles. Garnish with cilantro, lime wedges, and sliced red chili if desired.

# Expert Suggestions:

01 -
  • The creamy coconut broth balances perfectly with the kick of red curry paste, creating that addictive sweet and spicy harmony that Thai cuisine does so well
  • Everything cooks in one pot in under 30 minutes, but it tastes like you spent all day crafting layers of flavor
  • The rice noodles soak up all that gorgeous broth while staying perfectly tender, making each bite comforting and satisfying
02 -
  • Rinsing the cooked noodles under cold water is absolutely essential or they will continue cooking and become a soggy mess in your soup
  • Letting the curry paste cook in the oil for a full minute releases its aromatic oils and transforms the flavor from sharp to beautifully complex
  • Fish sauce is non negotiable for authentic flavor, but start with less if you are unsure, you can always add more but you cannot take it away
03 -
  • Using full fat coconut milk makes a huge difference in the richness and body of the soup, so do not substitute light versions
  • If you cannot find Thai red curry paste, red curry powder is not a good substitute, it is worth seeking out the real thing at an Asian market

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