This curry noodle soup is the ultimate comfort food! It’s sweet, spicy, and guaranteed to fill your belly and warm you up from the inside out, making it perfect for chilly fall and winter days. 

thai red curry noodle soup this recipe
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Thai Noodle Soup Recipe

I guarantee this soup tastes even better than the one from your favorite local take out, and you can have it on the table faster than it takes to order takeout! Just combine the ingredients in a single pot, and it’s ready to eat in just over 30 minutes. 

Even picky eaters ask for second bowls, meaning it’s sure to become a family favorite recipe. You don’t have to believe me, though! Take it from readers, who have given this recipe a five-star rating and left over 40 reviews saying: 

“Wow, this was delicious! I’m already excited to make this recipe again.” – Sarah

“Delicious! And very easy. What’s not to like? Thanks for sharing.” – Graham 

“I made this for dinner tonight and omg my family ate it up!” – Sue

thai noodle soup recipe

Thai Curry Soup Ingredients

  • Yellow onion
  • Red bell pepper
  • Carrots
  • Garlic
  • Fresh ginger
  • Red curry paste
  • Chicken broth
  • Coconut milk
  • Fish sauce
  • Noodles
  • Fresh lime juice
  • Cilantro

You will also need avocado oil or olive oil. To serve, cilantro and lime wedges.

ingredients for thai curry noodle soup

Best Noodles for this Soup

  • Ramen noodles – My personal favorite! Ramen noodles are a type of egg noodles. They’re delicious and easy to find at most grocery stores.

Sometimes you’ll find them on their own or with seasoning. For this recipe, you’ll need the noodles without the seasoning.

  • Rice noodles – This is another great option for the soup. Made from rice starch, rice noodles are available in all kinds of lengths and widths. They absorb flavor really well and cook fairly quickly.

For this recipe, we recommend rice stick or pad thai type noodles.

What is Red Curry Paste?

Red curry paste is a thick, aromatic paste made from a blend of red chilies, garlic, lemongrass, shallots, and warm spices. It’s commonly used in Thai cooking, and you can usually find it in the international aisle of most grocery stores.

How to Make Thai Curry Noodle Soup

  • Heat oil over medium heat in a dutch oven. Add onions, bell peppers, and carrots, and cook until tender.
vegetables with red curry paste in a stockpot
  • Stir in garlic, ginger, and red curry paste. Cook until fragrant, stirring frequently, about 1 minute.
thai noodle soup in a dutch oven
  • Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Simmer for 5 minutes.
thai noodle soup in dutch oven
  • Stir in noodles and cook until tender. Add fresh lime juice and cilantro.

Variations of Thai Red Curry Noodle Soup

This recipe is very adaptable. So, feel free to add to or change the ingredients to suit your preferences. Some great variations include: 

  • Protein: Include protein options like chicken, shrimp, tempeh, or tofu. 
  • Vegetables: Add to or replace the vegetables with any kind you like best such as zucchini, spinach, bok choy, or mushrooms. 
  • Increase the Heat: Add additional curry paste or sliced fresh chili peppers. 
  • Herbs: Swap the cilantro with fresh basil, mint, or Thai basil for a different taste.

Thai Red Curry Soup Tips

  • Choose full-fat coconut milk for its richness.
  • The strength of curry paste varies from brand to brand. Check the label for spiciness. We used Thai Kitchen brand for this recipe.
  • Feel free to add more veggies. Fresh spinach, baby bok choy, mushrooms, or bean sprouts all would be delicious in this soup.
  • Stirring in a little lime juice cuts through the richness of the soup.
thai curry noodle soup

How to Serve Curry Noodle Soup

Serve the soup topped with fresh cilantro and lime wedges. Fresh basil and sliced green onions also serve well with this Thai noodle soup and Sriracha for extra heat.

Want to turn the soup into a complete meal? Try pairing it with Vegetable Rice Paper Rolls, Chili Garlic Rice Noodle Salad, or Thai Chicken and Cabbage Skillet.

Storing Leftover Thai Curry Noodle Soup

This recipe is best served right away. However, if you have leftovers, you can store them in the fridge for up to 3-4 days. For the best results, store the noodles and the rest of the soup in separate airtight containers. Otherwise, the noodles tend to become too soggy. 

You can also freeze the soup for up to 2 months. Just be sure to leave out the noodles! Then, thaw it in the fridge overnight, warm it in the microwave or on the stove, and prepare the noodles fresh when you’re ready to serve.

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thai red curry noodle soup

Thai Red Curry Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Thai
Print Recipe

Description

Easy Thai noodle soup with sweet and spicy broth, ramen noodles, and fresh lime juice.

Ingredients

Units Scale
  • 2 Tbsp. avocado oil or olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced carrots
  • 3 garlic cloves, minced
  • 1 Tbsp. freshly grated ginger
  • ¼ cup red curry paste
  • 6 cups chicken broth or vegetable stock
  • 1 (14 oz.) can full-fat coconut milk
  • 3 Tbsp. fish sauce
  • 4–5 oz. ramen or rice noodles (see note)
  • 1 Tbsp. fresh lime juice, plus more to taste
  • ½ cup fresh chopped cilantro, plus more for serving
  • Lime wedges, for serving

Instructions

  1. In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes. 
  2. Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently. 
  3. Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.
  4. Stir in lime juice and cilantro.

Notes

  • Curry Paste: The strength of curry paste varies from brand to brand. I used the Thai Kitchen brand to make this recipe. 
  • Noodles: Ramen or rice noodles work the best in this soup. For ramen noodles, make sure to toss the seasoning if included. For rice noodles,  rice stick or pad thai type noodles work great. I do not recommend using ultra-thin noodles, such as vermicelli. 

Nutrition

  • Serving Size:
  • Calories: 307
  • Sugar: 4.2 g
  • Sodium: 1883.1 mg
  • Fat: 21.7 g
  • Carbohydrates: 25.1 g
  • Protein: 4.8 g
  • Cholesterol: 5 mg