Thai Curry Chicken Noodle Soup is like a warm hug in a bowl, packed with tender chicken, noodles, and a rich, fragrant curry broth that’s full of coconut milk, lime, and a little kick of spice. It’s a wonderful mix of creamy and zesty with just the right amount of heat to wake up your taste buds.
I love making this soup when I want something quick but still comforting and full of flavor. The best part is how simple it is to toss in fresh ingredients like ginger, garlic, and cilantro, which give it that fresh, authentic vibe. I usually add a squeeze of lime at the end to brighten everything up and make it even more delicious.
My favorite way to enjoy this soup is with a side of crispy spring rolls or just a sprinkle of chopped peanuts on top for a little crunch. It’s great for any day you need a cozy meal that feels special without a ton of fuss. Whenever I make it, everyone asks for seconds!
Key Ingredients & Substitutions
Chicken breast: This gives the soup tender, lean protein. You can swap for chicken thighs if you want juicier meat—just adjust cooking time a bit.
Red Thai curry paste: It’s the flavor base of the soup, bringing spiciness and depth. If you want less heat, reduce the amount or use yellow curry paste for a milder taste.
Coconut milk: Essential for the creamy broth. Full-fat coconut milk works best for richness, but light coconut milk is fine if you want a lighter soup.
Rice noodles: These soak up the broth nicely. Use vermicelli or flat rice noodles. If you can’t find them, thin spaghetti or angel hair pasta works as a quick substitute.
Fish sauce: Adds salty umami flavor. If you avoid fish products, soy sauce or tamari can replace it.
Lime juice & fresh herbs: Lime adds fresh brightness at the end, and cilantro or Thai basil bring vibrant, fresh notes. Don’t skip these—they lift the whole dish!
How Do You Get the Best Flavor from Thai Curry Paste?
Cooking the curry paste properly makes all the difference. Here’s what I do:
- Start by sautéing the garlic and ginger in oil until fragrant (about 1 min).
- Add the red curry paste and cook for another minute, stirring. This heats the spices and releases their oils.
- Then add the chicken and cook just until it starts to turn white—this seals in flavor before adding liquid.
This step ensures the curry paste tastes rich and deep, not raw or flat.
What’s the Best Way to Add Noodles & Vegetables Without Overcooking?
I add the noodles and the quick-cooking veggies like spinach and bean sprouts in the last few minutes. This keeps noodles tender but not mushy, and the greens fresh but wilted just right.
- Cook your rice noodles separately first according to package directions.
- When the broth and chicken are mostly done, add the veggies and noodles and simmer 2 minutes tops.
This keeps everything at perfect texture and blends the flavors well.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and letting flavors meld together.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – sharp and easy for slicing chicken and vegetables cleanly.
- Cutting board – sturdy and spacious for safe chopping.
- Colander or strainer – handy for draining cooked rice noodles.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a seafood or vegetarian twist that still cooks quickly.
- Add bell peppers or snap peas for extra crunch and sweetness.
- Use green curry paste instead of red for a more herbal, less spicy flavor.
- Top with crushed peanuts or a drizzle of chili oil for added texture and heat.
How to Make Thai Curry Chicken Noodle Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red Thai curry paste
- 4 cups (1 liter) chicken broth
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 medium carrot, peeled and sliced or chopped
- 1 cup baby spinach leaves (or Thai basil leaves if available)
- 4 oz (115g) rice noodles (vermicelli or flat rice noodles)
- 1/2 cup bean sprouts
- 1 red chili, thinly sliced (optional, for garnish)
- 2 green onions, chopped
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and roughly 15-20 minutes to cook. In less than 40 minutes, you’ll have a cozy bowl of Thai curry chicken noodle soup ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Noodles:
Cook the rice noodles according to the package instructions. Once done, drain them well and set aside while you prepare the soup.
2. Sauté the Aromatics and Curry Paste:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until they become fragrant. Stir in the red Thai curry paste and cook for another minute to release all the beautiful flavors.
3. Cook the Chicken:
Add the thinly sliced chicken to the pot and cook for about 3 minutes, stirring occasionally, until the chicken starts turning white on all sides.
4. Make the Broth:
Pour in the chicken broth and coconut milk, stirring to combine. Then add the fish sauce and brown sugar. Stir everything together and bring the soup to a gentle simmer.
5. Add Vegetables and Simmer:
Add the chopped carrots and let simmer for around 5 minutes until they’re tender. Then add the spinach or Thai basil leaves, bean sprouts, and the cooked noodles. Let it simmer for another 2 minutes so the greens wilt and the noodles warm through.
6. Finish and Serve:
Turn off the heat and stir in the fresh lime juice. Taste and adjust seasoning with more fish sauce or lime juice if you want a stronger kick. Serve the soup hot, garnished with sliced red chili, chopped green onions, fresh cilantro, and lime wedges on the side for extra zing.
Enjoy your delicious, creamy, and flavorful Thai Curry Chicken Noodle Soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or place it in a sealed bag submerged in cold water for quicker thawing. Pat it dry before adding to the pot to avoid excess moisture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat. If the noodles soak up too much broth, add a splash of chicken broth or water to loosen it up when reheating.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the red Thai curry paste to 1 tablespoon or use a milder yellow curry paste instead. For more heat, add extra sliced red chili or a dash of chili oil when serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, stirring occasionally. Avoid reheating noodles in the microwave as they may get mushy.