Thai Red Curry Noodle Soup
Easy Thai noodle soup with sweet and spicy broth, ramen noodles, and fresh lime juice.
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. Just like our Chicken Vegetable Curry, it’s flavorful and quick to make!
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
- 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.
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.
Serving Suggestions
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.
Thai Noodle Soup Recipe 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.
More Easy Soup Recipes
- Vietnamese Chicken Noodle Soup
- Sicilian Chicken Soup
- Easy Italian Wedding Soup
- Quick and Easy Potato Soup
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Thai Red Curry Noodle 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
- 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
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
This was a fantastic recipe! I loved the fish sauce taste, it really added a depth of flavor. I would consider adding some protein next time such as chicken or silken tofu as I ate a lot to fill up.
This was delicious! It is so spicy, tasty, & delicious. We added shrimp for a little extra protein. My whole family loved this.
Really really great! Made this tonight and everyone loves it. My 11 yo son went back for seconds! This is a keeper.
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.