• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Clean Eating / Red Thai Curry Chicken Noodle Soup


    Red Thai Curry Chicken Noodle Soup


    Published on Aug 28, 2020 · Last updated on Aug 24, 2021 ·

    564 shares
    Jump to Recipe

    A simple yet authentic Thai Noodle Soup packed with so much flavor! Juicy chicken, vermicelli rice noodles, coconut milk and lime juice make this cozy and comforting yet refreshing and fragrant! A restaurant-style Asian soup easy enough for any weeknight!

    overhead shot of Thai Red Curry Chicken Noodle Soup with coconut milk

    Between my Mongolian Beef, my Thai Chicken Patty Bowls, my Asian Fried Cauliflower Rice and Thai Quinoa Salad I already have quite a lot of healthy Asian inspired dinner and lunch recipes on NEC, but this Coconut Curry Noodle Soup is the first Asian soup recipe on the blog! Just in time for the cold season, so to say.

    overhead shot of a bowl of Asian Thai Curry Noodle Soup decorated with lime cilantro and chile

    Trust me, you will be extremely happy you stumbled across this little Thai Noodle Soup recipe here! I am talking not only restaurant-style but also restaurant-quality! If I was given this  Red Curry Thai Chicken Noodle Soup at an Asian restaurant, I would gladly pay ten bucks, and probably go back the next day or start ordering in.

    It has a lovely heat from the Thai red curry paste and is wonderfully creamy thanks so coconut milk. Then the tangy bite of the fresh lime, and that umami from the fish sauce…I could stop there because I’m already starting to drool. But I won't because there are a few other things this Thai Curry Noodle Soup has going for it and that I want you to know about:

    1. It’s incredibly simple to make, taking only about 10 minutes of prep time from start to finish!

    2. Despite its simplicity, it has a wonderfully authentic and complex flavor.

    3. It can all be made in one pot. YES! Most noodle soups require you to boil the noodles in a separate pot and prepare the other elements of the dish separately, but not this one. We are using thin vermicelli rice noodles, you can just throw them into the pot at the end and serve almost immediately.

    a bowl of Thai Coconut Curry Noodle Soup with chicken and rice vermicelli noodles with chopsticks in the soup bowl

    Okay, if I’ve sufficiently sold this Thai noodle soup recipe to you so let's get on with how to make it.

    How to make Red Thai Curry Chicken Noodle Soup:

    a picture collage demonstrating how to brown chicken and spices to make Thai Noodle soup in one pot

    Step 1 - Have all your ingredients ready.

    Step 2 - Heat the oil in a large pot over medium heat. Add chicken and sauté until just browned about 2 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.

    Step 3 - 6 - Stir in the curry paste, coconut milk, vegetable broth, lime juice, coconut sugar, fish sauce, and dried mushrooms.  Bring to a boil (this will take about 10 minutes) then reduce heat and simmer for about 5 minutes to let the flavors develop.

    coconut milk being added to soup pot to make Chicken Thai Noodle Soup

    Add rice vermicelli to the soup and cook according to package instructions (mine took 2 minutes).

    two white bowls with Red Curry Thai Noodle Soup with Chicken and Coconut Milk

    To serve, scoop out rice vermicelli into 4 bowls (I used kitchen tongs), ladle soup on top and garnish with lots of cilantro, chopped scallions, a few red chilli slices, and a couple of lime wedges. Serve immediately (see notes about making ahead/not serving immediately).

    Tips:

    • Pay attention to the cooking time mentioned on your noodles package to make sure they don’t overcook, become mushy and soak up all the liquid.
    • Don’t be tempted to up the amount of rice noodles because they will soak up too much liquid.
    • If you know in advance that you’ll have leftovers, I recommend cooking only the quantity of noodles you will need (7 oz/50 grams per person) to avoid mushy leftover noodles that’ll soak up most of the liquid.
    • Fish sauce smells bad, I’ll give you that, but once in the soup it’s nice and it just adds depth of flavor. It’s an important component, don’t skip it!
    • For a low carb option, use zucchini noodles instead of rice vermicelli (and skip the sugar)
    • For a meatless version, use tofu instead of chicken.
    overhead shot of Thai Red Curry Chicken Noodle Soup with coconut milk
    5 from 7 votes
    Print

    Thai Red Curry Chicken Noodle Soup

    A simple yet authentic Thai Red Curry Chicken Noodle Soup packed with so much flavor! Juicy chicken, vermicelli rice noodles, coconut milk and lime juice make this cozy and comforting yet refreshing and fragrant! A restaurant-style Asian soup easy enough for any weeknight!
    Course Main Course
    Cuisine Asian, Thai
    Keyword noodle soup with chicken, Thai noodle soup, thai red curry soup
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 605 kcal

    Ingredients

    • 1 tablespoon coconut oil or your favorite cooking oil
    • 3 garlic cloves minced
    • 1 tablespoon fresh ginger minced
    • 3 tablespoons red Thai curry paste
    • 1 large chicken breast cut into thin strips (you can also use 2-3 boneless, skinless chicken thighs)
    • 1 14- oz can coconut milk full fat is preferred for the best texture
    • 6 cups vegetable broth
    • 2 tablespoons lime juice
    • ½ tbsp coconut sugar or brown sugar
    • 2 tbsp fish sauce
    • ½ cup dried mushrooms
    • 30 oz / 200 grams thin rice vermicelli 7 oz / 50 grams per person

    Toppings

    • 1 cup fresh cilantro
    • ½ cup chopped scallions
    • 1 red chilli sliced
    • 1 lime cut into wedges

    Instructions

    1. Heat oil in a large pot over medium heat. Add chicken and sauté until just browned, about 2 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.

    2. Stir in curry paste, coconut milk, vegetable broth, lime juice, coconut sugar, fish sauce and dried mushrooms.  Bring to a boil (this will take about 10 minutes) then reduce heat and simmer for about 5 minutes to let the flavors develop.

    3. Add rice vermicelli to the soup and cook according to package instructions (mine took 2 minutes).

    4. To serve, scoop out rice vermicelli into 4 bowls (I used kitchen tongs), ladle soup on top and garnish with lots of cilantro, chopped scallions, a few red chilli slices, and a couple of lime wedges. Serve immediately (see notes about making ahead/not serving immediately).

    Recipe Notes

    • Pay attention to the cooking time mentioned on your noodles package to make sure they don’t overcook, become mushy and soak up all the liquid.
    • Don’t be tempted to up the amount of rice noodles because they will soak up too much liquid.
    • If you know in advance that you’ll have leftovers, I recommend cooking only the quantity of noodles you will need (7 oz/50 grams per person) to avoid mushy leftover noodles that’ll soak up most of the liquid.
    • Fish sauce smells bad, I’ll give you that, but once in the soup it’s nice and it just adds depth of flavor. It’s an important component, don’t skip it!
    • For a low carb option, use zucchini noodles instead of rice vermicelli (and skip the sugar)
    • For a meatless version, use tofu instead of chicken.
    Nutrition Facts
    Thai Red Curry Chicken Noodle Soup
    Amount Per Serving
    Calories 605 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 27g169%
    Cholesterol 64mg21%
    Sodium 2643mg115%
    Potassium 876mg25%
    Carbohydrates 197g66%
    Fiber 7g29%
    Sugar 10g11%
    Protein 33g66%
    Vitamin A 2930IU59%
    Vitamin C 30mg36%
    Calcium 92mg9%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    If you tried this Red Thai Curry Noodle Soup recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    More healthy Asian recipes you will love:

    • Asian Slaw with Peanut Ginger Dressing
    • Ground Turkey Rice Bowls 
    • Glazed Chicken Meatballs 
    • Asian Turkey Fried Rice
    « How to make Almond Butter
    Creamy Chickpea Sweet Potato Salad »
    564 shares
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. Pris

      August 29, 2020 at 12:17 am

      I am crazy about Thai food, and I visit Bangkok often and always buy lots of the ready curry pastes that come in little plastic bags - it's basically an add stir-fry meat and water and/or coconut milk and the curry is ready. With the travel restrictions and my red/green/yellow curry pastes coming to an end, finding your recipe is a moment of glory!! I can't wait to try and make my own Thai curry from scratch! Thank you!!

      • Marie

        September 02, 2020 at 4:20 pm

        I've never been to Thailand but I would love to visit – when we can travel again..!

    2. Alexandra

      August 29, 2020 at 12:52 am

      The flavours in this are lovely - such a wonderful, warming, comforting dish. Loved your tips for adapting to a low carb or vegetarian option.

      • Marie

        September 02, 2020 at 4:21 pm

        My pleasure Alexandra, thank you! 🙂

    3. Anita

      August 29, 2020 at 1:12 am

      This curry noodle soup is so delicious and so easy to put together. Perfect one bowl dish for busy days.

      • Marie

        September 02, 2020 at 4:21 pm

        Thanks so much Anita!

    4. Jacquelyn

      August 29, 2020 at 1:21 am

      I lobe how easy this restaurant quality soup is to make at home. I will be making this very soon as I know my family will truly enjoy it.

      • Marie

        September 02, 2020 at 4:19 pm

        Thanks Jacquelyn! I hope they do 🙂

    5. Kelly

      October 03, 2020 at 5:51 am

      AMAZING! I am sure it’d be just as great as written but I had to tweak a tiny bit and added more veggies I had and needed to use. Couldn’t find dried mushrooms so sautéed regular sliced after the chicken. Added julienned red & green peppers & matchstick carrots. Also microwaved a bag of steamable green beans that had to be used. We like it spicy so ended up using entire jar of red curry paste & more brown sugar. Don’t skip the scallions, chili peppers, and cilantro. Definitely takes it over the top. 🌟🌟🌟🌟🌟
      Thank you. Definitely better than takeout like you said.

      • Marie

        October 03, 2020 at 8:00 pm

        Super happy to hear you loved it Kelly, thanks for your review and for sharing your substitutions!

    6. Sydney

      October 22, 2020 at 5:33 am

      Thank you for another great recipe. Tastes bright, warm and flavorful. Asian style soups are my favorite, and this was very good.

      • Marie

        November 25, 2020 at 10:08 pm

        Very happy to hear Sydney, thank you! I love Asian soups as well 🙂

    7. Alex

      December 08, 2020 at 6:37 am

      I’ve made this a few times now; never disappoints. One of my new favorite recipes to recommend. So comforting and delicious!

      • Marie

        December 10, 2020 at 9:26 pm

        Oh that makes me so happy! Thanks for sharing your thoughts

    8. Anna

      January 20, 2021 at 3:53 am

      Hi there! Great recipe. I am wondering though...you mention making it vegetarian by using tofu instead of chicken but you also say make sure not to skip the fish sauce, which makes it non-vegetarian again. I am curious what your recommendation is here? Leave it out or is there a substitute?

      Thanks!

      • Marie

        January 21, 2021 at 4:36 pm

        Hi Anna! Good point. You Can use soy sauce instead of fish sauce! Enjoy

    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.