If you love the cozy, comforting flavors of Thai cooking, you'll love this recipe! The creamy coconut broth, gentle red curry heat, and fresh herbs taste like something you’d order at your favorite Thai spot. It’s quick and easy enough to make at home on a busy weeknight.
🛒 Ingredients
- Chicken breast – I like using boneless, skinless for easy prep. Thighs work too if you want extra tenderness.
- Red curry paste – The flavor hero here. Start with less if you’re spice-shy, then build up. You can also use gochujang instead.
- Coconut milk – Use full-fat for that rich, creamy broth. Light works in a pinch but won’t be as indulgent.
- Rice noodles – Thin ones cook super fast right in the soup. If you only have thicker noodles, add a couple more minutes.
- Fresh herbs – Cilantro and basil make it taste bright and fresh. Don’t skip the lime juice—it ties everything together.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Chicken Noodle Soup
- Heat olive oil in a large Dutch oven over medium heat.
- Add chicken, season with salt and pepper, and cook for 3–4 minutes until golden. Remove and set aside.
- In the same pot, sauté garlic, bell pepper, and onion for 3–4 minutes until softened.
- Stir in red curry paste and ginger. Cook 1 minute until fragrant.
- Pour in chicken broth and coconut milk. Scrape up any browned bits.
- Return chicken to the pot. Bring to a boil, then lower heat and simmer for 10 minutes.
- Add rice noodles, fish sauce, and agave (or brown sugar). Simmer 5 minutes until noodles are tender.
- Turn off heat. Stir in cilantro, basil, and lime juice. Adjust seasoning to taste and serve hot.
Rita's Tip
I like to cook the noodles just until tender, they’ll keep softening in the hot broth, and you don’t want mush.
📋 Tips
- Don’t let the curry paste burn—it turns bitter fast.
- Full-fat coconut milk makes the broth silkier and more satisfying.
- If you like it hotter, add sliced Thai chilies or a splash of chili oil.
- Soak rice noodles in warm water first if you want to shorten cooking time even more.
- Swap in shrimp for the chicken and cut the cook time in half.
- Vegetable broth works if you want to keep it vegetarian—just add tofu or more veggies.
- A squeeze of lime right before eating makes it taste restaurant-quality.
- If the broth tastes too strong, add a splash more coconut milk or water.
- Fresh basil is best, but if you can’t find it, add a pinch of dried and a little extra cilantro.
- This soup is best fresh, but you can cook the noodles separately and add them when serving so they don’t soak up all the broth.
🍱 Storage Instructions
- 🍱To Store. Keep in the fridge in a sealed container for up to 3 days.
- 🥶Freezing. Freeze the broth and chicken without noodles for up to 2 months. Add fresh noodles when reheating.
- 🔥To Reheat. Warm gently on the stove over medium heat until hot.
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📖Recipe
Thai Chicken Noodle Soup
Thai Red Curry Chicken Noodle Soup is a quick, cozy dinner with tender chicken, coconut milk, fresh herbs, and rice noodles. Easy and better than takeout.
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ pounds chicken breast, boneless and skinless, cut into ½-inch thick pieces
- salt + black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup onion, diced
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low-sodium chicken broth
- 1 can unsweetened coconut milk, (13.5 ounces)
- 4 ounces thin rice noodles
- 1 tablespoon fish sauce
- 1 tablespoon agave syrup, or brown sugar
- 2 teaspoons freshly squeezed lime juice
- ⅓ cup cilantro leaves, freshly chopped
- 2 to 3 tablespoons fresh basil leaves, cut into ribbons
- green onions, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and season with salt and pepper.1 ½ pounds chicken breast, salt + black pepper, 1 ½ tablespoons olive oil
- Cook for 3–4 minutes, until golden. Remove and set aside. In the same pot, add the garlic, bell pepper, and onion.
- Sauté for 3–4 minutes, stirring now and then, until softened. Stir in the red curry paste and grated ginger.1 tablespoon freshly grated ginger, 2 tablespoons red curry paste
- Cook for 1 minute, just until fragrant. Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom. Return the cooked chicken to the pot.1 can unsweetened coconut milk, 6 cups low-sodium chicken broth
- Bring everything to a boil, then lower the heat and simmer for about 10 minutes. Add the rice noodles, fish sauce, and agave or brown sugar. Simmer for 5 minutes, or until the noodles are soft.
- Turn off the heat and stir in the green onions, cilantro, basil, and lime juice. Taste and adjust with salt and pepper if needed. Serve hot and enjoy.⅓ cup cilantro leaves, 2 to 3 tablespoons fresh basil leaves, green onions, 2 teaspoons freshly squeezed lime juice
Nutrition
Calories: 457kcalCarbohydrates: 30gProtein: 32gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 485mgPotassium: 908mgFiber: 3gSugar: 7gVitamin A: 1540IUVitamin C: 33mgCalcium: 50mgIron: 3mg
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