Easy Thai noodle soup with sweet and spicy broth, ramen noodles, and fresh lime juice.
Just like our Chicken Vegetable Curry, it’s flavorful and quick to make!
Thai Noodle Soup
Warm and comforting Thai noodle soup made with red curry paste, coconut milk, and noodles of choice. It’s the perfect balance of spicy, salty, sweet, and sour.
This soup is perfect for cool days. Plus it comes together very easily and quickly too!
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.
Ingredients for Thai Noodle Soup
- Yellow onion
- Red bell pepper
- Fresh ginger
- Red curry paste
- Chicken broth
- Coconut milk
- Fish sauce
- Fresh lime juice
You will also need avocado oil or olive oil. To serve, cilantro and lime wedges.
How to Make Thai Noodle Soup
Heat oil over medium heat in a dutch oven. Add onions, bell peppers, and carrots, and cook until tender.
Stir in garlic, ginger, and red curry paste. Cook until fragrant, stirring frequently, about 1 minute.
Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Simmer for 5 minutes.
Stir in noodles and cook until tender. Add fresh lime juice and cilantro.
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.
Thai Noodle Soup Recipe Tips
- Choose full-fat coconut milk for its richness.
- 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.
Easy Thai noodle soup made with red curry paste, coconut milk, and noodles of choice. It’s the perfect balance of spicy, salty, sweet, and sour.
- 2 Tbsp. avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- 1/4 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
- 1/2 cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
- In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes.
- Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.
- 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.
- Stir in lime juice and cilantro.
- 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.
Keywords: thai noodle soup, curry soup, vegetarian