This Thai Curry Chicken Noodle Soup is like a cozy hug in a bowl with a gentle kick of spice. It brings together tender chicken, chewy noodles, and a creamy coconut curry broth that’s bursting with flavors like ginger, garlic, and a touch of lime. The colors and aromas alone make it feel like a little getaway for your taste buds.
I love making this soup when I want something warm but also fresh and exciting. The best part? It comes together quickly, and I always add extra fresh herbs like cilantro or basil on top because they brighten up the soup perfectly. Sometimes I toss in a handful of crunchy veggies too, just for a little extra texture.
When I serve this, I like to pair it with a side of warm, crusty bread or even some simple steamed greens. It’s one of those meals that feels special but is honestly easy to make. Every spoonful feels like a little break from the day, and it’s become a favorite in my kitchen for those nights when I want comfort without feeling heavy.
Key Ingredients & Substitutions
Thai Red Curry Paste: This is the heart of the soup’s flavor. If you can’t find Thai red curry paste, try a yellow or green curry paste, but note the flavor will change slightly. Use less if you want it milder.
Coconut Milk: It adds creaminess and balances the spice. Full-fat coconut milk is best for richness. Light coconut milk can be used to cut calories, but the soup will be thinner.
Chicken: Boneless, skinless breasts cook quickly and stay tender. Thighs work well too if you prefer more flavor and juiciness.
Noodles: Rice noodles are traditional and gluten-free. Thin egg noodles are a good alternative if rice noodles aren’t available.
Butternut Squash: Adds sweetness and texture. Pumpkin or sweet potatoes can be swapped in. These veggies soften nicely in the soup.
How Can I Get the Curry Flavor Just Right without Overpowering the Soup?
Balancing the curry paste with the other ingredients is key. Here’s how to keep it flavorful but not too strong:
- Start by sautéing the curry paste with onion, garlic, and ginger to release its natural oils and deepen the flavor.
- Mix in coconut milk and broth to dilute the paste gradually, tasting as you go.
- Add fish sauce and brown sugar last — these balance salty and sweet notes perfectly.
- Don’t forget the fresh lime juice at the end; it brightens the soup and cuts through the richness.
Remember, you can add more curry paste later if you want it spicier but hard to fix if it’s too strong at first, so add it slowly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and roomy enough for all the ingredients.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring the curry paste without scratching.
- Knife and cutting board – you’ll need these for slicing chicken, veggies, and herbs easily.
- Fine mesh strainer or colander – handy for draining noodles quickly without losing any in the sink.
- Measuring spoons and cups – to get your curry paste, fish sauce, and spices just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to make a seafood or vegetarian version that still soaks up the curry flavor well.
- Add sliced bell peppers or snap peas for extra crunch and color; they keep their bite nicely in the hot broth.
- Use Thai basil instead of spinach for a sweet, aromatic twist that brightens the soup’s taste.
- Stir in a spoonful of peanut butter for a creamier, nutty curry flavor that’s comforting and a little different.
How to Make Thai Curry Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 cup butternut squash or pumpkin, peeled and cubed
- 4 oz rice noodles or thin egg noodles
- 1 cup fresh spinach leaves or Thai basil leaves
- 1 cup bean sprouts
For Garnishing and Serving:
- 1 red chili, thinly sliced (optional, for garnish)
- 2 green onions, sliced
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Time Needed
This soup is quick to make, with about 10 minutes for prep and 20 minutes to cook. In about 30 minutes, you’ll have a flavorful and cozy bowl ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until it becomes soft and translucent, about 3 to 4 minutes. Then stir in the minced garlic and grated ginger. Cook for about 1 minute more, until fragrant.
2. Add the Curry Paste
Mix in the Thai red curry paste. Stir constantly for 1 to 2 minutes, allowing the paste to release its wonderful aromas and flavors.
3. Build the Broth
Pour in the coconut milk and chicken broth, stirring everything together. Add the fish sauce and brown sugar. Bring the mixture to a gentle boil, then lower the heat to a simmer.
4. Cook Chicken and Squash
Add the thinly sliced chicken breasts and cubed butternut squash or pumpkin. Let everything simmer for about 10 to 12 minutes, until the chicken is cooked thoroughly and the squash is tender.
5. Prepare the Noodles and Greens
While the soup simmers, cook the rice or egg noodles according to package instructions. Drain and set aside. When the chicken and squash are ready, stir in the spinach leaves and bean sprouts. Cook for another 1 to 2 minutes until the greens wilt.
6. Serve and Garnish
Place the cooked noodles into serving bowls. Ladle the hot Thai curry chicken soup on top. Garnish with sliced red chili, green onions, fresh cilantro, and a squeeze of lime juice. Offer lime wedges on the side for extra zing.
Enjoy your delicious, warming Thai curry chicken noodle soup — a perfect meal that’s both comforting and full of flavor!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator before cooking. This ensures even cooking and safe internal temperature.
What Noodles Work Best in This Recipe?
Rice noodles are traditional and gluten-free, but thin egg noodles work well too. Cook noodles separately according to package instructions to avoid overcooking in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare and cool the soup, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
How Do I Adjust the Spice Level?
Start with less red curry paste if you prefer milder soup. You can always add more later. Removing the seeds from the red chili garnish will also reduce heat while keeping flavor.