This Thai noodle soup is quick, easy, and full of vibrant flavours from tender chicken, red curry paste, coconut milk, and fresh herbs. Ready in just 35 minutes, it's perfect for a weeknight dinner.
You'll also love my Thai curry prawn noodles, these Chinese noodles, and these vegetable noodles.
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⭐️ Why this recipe works
- Flavour Balance: The combination of Thai red curry paste, coconut milk, and lime juice creates a delicious blend of spicy, creamy, and tangy flavours.
- Nutrient-Rich: Packed with protein from chicken and a variety of vegetables, this soup is both hearty and nutritious.
- Quick and Easy: This recipe can be prepared in under 30 minutes, making it perfect for a quick weeknight dinner.
- One-Pot Meal: Minimizes cleanup, as everything is cooked in one pot.
🧾 Ingredients overview
- Garlic: Adds a robust, savory flavor.
- Ginger: Provides a warm, spicy undertone.
- Chicken: Adds protein and a hearty texture.
- Red Onion: Adds sweetness and depth.
- Yellow Pepper: Contributes a mild sweetness and crunch.
- Thai Red Curry Paste: The primary flavor base, adding spice and complexity.
- Sweet Corn: Adds sweetness and a contrasting texture.
- Coconut Milk: Provides creaminess and a subtle sweetness.
- Chicken Stock: Enhances the savory depth of the soup.
- Rice Noodles: Adds a soft, chewy texture and makes the soup more filling.
- Soy Sauce: Adds umami and saltiness.
- Honey: Balances the spice with a touch of sweetness.
- Lime Juice: Adds brightness and acidity.
- Coriander: Adds freshness and a citrusy note.
- Basil: Adds a sweet, aromatic flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chicken Thai Noodle Soup with Red Curry recipe step-by-step
- Brown the Chicken: Heat some oil in a pan and brown the diced chicken. Remove the chicken pieces and set them aside.
- Sauté Aromatics: In the same pan, gently brown the ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
- Cook Onion: Add the red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of onion for garnish.
- Combine Vegetables and Curry Paste: Add the yellow pepper, sweet corn, and Thai red curry paste to the pan. Stir well to combine.
- Add Liquids: Return the chicken to the pan, then add the chicken stock and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
- Cook Noodles: Add the rice noodles and simmer until they are soft, about 5 minutes.
- Finish with Flavorings: Stir in the soy sauce, lime juice, honey, chopped coriander, and basil.
- Serve: Divide the soup into bowls and garnish with the reserved red onion and extra chopped basil.
📖 Variations
- Protein: Replace chicken with tofu, shrimp, or beef for different protein options.
- Vegetables: Add or substitute vegetables such as mushrooms, bok choy, or spinach.
- Noodles: Use egg noodles or vermicelli instead of rice noodles for a different texture.
- Spiciness: Adjust the level of Thai red curry paste to make the soup more or less spicy.
- Broth: Use vegetable stock instead of chicken stock for a vegetarian version.
- Sweetness: Substitute honey with agave syrup or brown sugar.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Balance Flavours with Palm Sugar: For a more authentic Thai flavour, use palm sugar instead of honey to balance the heat and acidity.
- Char Vegetables: Char the red onion and yellow pepper on a grill or in a hot pan before adding them to the soup to bring out a smoky flavour.
- Toasting Spices: Lightly toast spices like coriander seeds and cumin before adding them to enhance their aroma and flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup in a pot over medium heat until hot, adding a splash of water or stock if needed to adjust the consistency.
❓Recipe FAQ's
You can add additional protein, such as tofu or shrimp. You can also add more vegetables or even some cooked jasmine rice.
Add a splash of fish sauce or a small amount of miso paste to deepen the umami flavour.
Reduce the amount of Thai red curry paste and remove the seeds from any chilli peppers used in the recipe.
Cook the noodles separately and add them to the soup just before serving to prevent them from overcooking.
Looking for other soup recipes like this? Try these:
If you tried this Chicken Thai Noodle Soup with Red Curry please let me know in the comments below, and please leave a star rating while you're there!
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Easy Chicken Thai Noodle Soup with Red Curry
Ingredients
- 3 cloves garlic, minced
- 1- inch piece of ginger, minced
- 250 g (½ lb) boneless skinless chicken, diced
- 1 red onion, thinly sliced
- 1 yellow pepper, thinly sliced
- 4 tablespoons Thai red curry paste
- 200 g (1 ¼ cups) tin sweet corn or frozen
- 400 ml (1 ¾ cups) coconut milk
- 400 ml (1 ¾ cups) chicken stock, using a stock cube or fresh
- 300 g (10 ½ oz) dried rice noodles
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Juice of 1 lime
- 1 bunch coriander, chopped
- 1 bunch basil, chopped
Instructions
- Brown the Chicken: Heat some oil in a pan and brown the diced chicken. Remove the chicken pieces and set aside.
- Sauté Aromatics: In the same pan, gently brown the ginger and garlic. Add a splash of water to deglaze the pan, scraping up any browned bits.
- Cook Onion: Add the red onion to the pan and cook until softened, about 5 minutes. Reserve a small amount of onion for garnish.
- Combine Vegetables and Curry Paste: Add the yellow pepper, sweet corn, and Thai red curry paste to the pan. Stir well to combine.
- Add Liquids: Return the chicken to the pan, then add the chicken stock and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
- Cook Noodles: Add the rice noodles and simmer until they are soft, about 5 minutes.
- Finish with Flavorings: Stir in the soy sauce, lime juice, honey, chopped coriander, and basil.
- Serve: Divide the soup into bowls and garnish with the reserved red onion and extra chopped basil.
Notes
- Slow Cooker Method: To make this in a slow cooker, brown the chicken, then add the garlic and ginger. Pour in the chicken stock and cook on low for 6 hours or high for 3 hours.
In the last 30 minutes, add the yellow pepper, sweet corn, coconut milk, soy sauce, rice noodles, honey, and herbs. Finish cooking and serve as directed. - Customisations: For extra texture and flavour, add other vegetables like mushrooms or baby corn.
- Spice Level: Adjust the amount of Thai red curry paste to your preferred spice level.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
jyleece
Is it ok to substitute frozen corn if I don't have a can of sweetened corn when making the Thai chicken noodle soup recipe (red curry)? Thanks.
I've made a few of your recipes now and they consistently turn out well. Thank you for posting them and allowing others to benefit from your knowledge.
Deborah Rainford
Absolutely you can use frozen corn! You can even add it to the pan frozen and let it heat up in the broth to make it easier. So happy you like the recipes. Thank you so much! 🙂