Thai Red Curry Noodle Soup
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.
Featured Comment: “Wow, this was delicious! I’m already excited to make this recipe again.” – Sarah
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This is the soup I make when I know everyone’s hungry, I’m running behind on dinner, and I need something that comes together fast but still feels comforting and homemade.
It’s one of my go-to noodle soups on busy weeknights, even on weekends when I don’t feel like cooking but still want something good. Everything goes into one pot, and I build the flavor as it cooks, letting it simmer just until it smells right.
It comes out rich and comforting, with that slow-simmered taste, even though it’s ready in a little over 30 minutes.
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 and lime
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.
- 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.
Variations of Thai Red Curry Noodle Soup
- 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.
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 Soup
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Description
Easy Thai noodle soup with sweet and spicy broth, ramen noodles, and fresh lime juice.
Ingredients
- 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
- 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.
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
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Quick, easy and delicious! Added a little chili crisp for a little kick!
fantastic! so glad I tried it!
Absolutely delicious! Super easy and quick to make.
Made this tonight. It was delicious! My 15 year old son loved it too.
This was good! I used two bricks of ramen but there was a lot of soup left. So I would either go with 4C of chicken stock or go with 4 bricks of ramen to avoid waste.
This was absolutely delicious but I think I messed up the noodles? I read it as 4 5oz packages, oops!! Still delicious, will make it again.
So good! Thank you. I will make this through the winter.
I’m making this again for the second time in 8 days.
I love how easy it is and the red curry flavour is exactly what i expect when I’m in the mood for red curry 😊
The temps here in MO have been brutally below zero & this soup was the perfect way to bring some warmth to my kitchen and our bellies! It was so easy and absolutely delicious. The flavors danced perfectly together. My husband insists on having some kind of meat w our meals, so I just boiled and shredded a chicken breast for a little added protein. This recipe will be added to my go-to’s! Thank you! ✌🏼♥️👩🏼🍳
I’ve made a lot of soups in my day, but never a Thai based one. I made this today and it was amazing! So darn good. easy to make too. this is def a keeper. Thank you.
My daughter and I had a soup of the month club. We made the soup and posted pics and comments on Facebook. This was the BEST soup of the year. The flavors are bright and fragrant. It’s easy to make and unlike any other soup. Total winner!
I’m so happy to hear that Goldie! Thank you for your feedback.
Love it!!
Love this soup and so easy to put together. Next time I’m going to add some shrimp, can’t wait!
Delicious!! It will definitely go into our rotation! 🙂
I just made this and my oh my! I added a jalapeño @ chili oil for spice but I will for sure be making this again! Yummy! This was enough for a few meals 🙂
Soo so so so good!!!! I’m obsessed!! This is definitely going in my dinner rotation 🍜 Thank you for a lovely recipe!!
Absolutely the best soup I’ve ever made! My partner would eat the whole lot if I let him! I’ve added shredded cooked chicken before and today I’m adding small prawns. Thank you 😁 if anyone wants it to have more heat I add a splash of sriracha sauce
Thank you Rebecca! I appreciate the feedback.
Loved it!! Our whole family loved it!!
It had plenty of broth for me to put in more noodles than the recipe called for.
Our teenage kids asked for me to make it again this coming Sunday. It’s a winner!
I don’t like any seafood, what can I swap for the fish sauce? Thank you so much 🙂
You can use soy sauce instead.