Thai Red Curry Soup

This Thai Red Curry Soup boasts slippery rice noodles, red curry paste, chicken, and fresh vegetables cooked into a bold and cozy soup. It's ready in just 30 minutes with 11 ingredients, and makes an impressive but easy weeknight or dinner party meal.

It's also easy enough for anyone to make!

This incredible Thai Red Curry Soup is best in the cooler Fall, Winter, and early Spring months! We often enjoy it for a Friday date night or birthday dinner because it feels fancy, but is actually quite quick and easy.

For similar recipes, check out my Thai Chicken Soup, Thai Coconut Curry Soup with Tofu, Pumpkin Curry with Chicken, Pork Green Curry, and Kale Lentil Curry.

To enjoy along with this soup, check out my Rice Paper Rolls, Gluten-Free Artisan Bread, and Gluten-Free French Baguette recipes. I also like to make Mango Coconut Chia Pudding or Mango Popsicles for dessert.

For more Asian-inspired recipes, check out my Vietnamese Noodle Salad with Chicken and Chinese Five Spice Chicken.

How to make it

Ingredient Notes + Substitutions

This Thai Red Curry Soup recipe uses 11 ingredients.

• chicken - Use chicken breasts or tenders for this recipe. You can also use leftover shredded or chopped chicken or turkey (I like to do this after Thanksgiving) and add it in with the vegetables and broth. For a vegan version, check out my Easy Thai Coconut Curry Soup with Tofu.
• red curry paste - Red curry paste can be bought in the Asian foods section. It's a bold and slightly spicy Thai curry. It's full of aromatics like chiles, lemongrass, and ginger, and spices.
• full-fat coconut milk - This is a necessary ingredient and makes the soup ultra rich and creamy.
• soy sauce - I use gluten-free soy sauce or gluten-free tamari. You can also use coconut aminos for soy free.
• rice noodles - I prefer using linguine or stir-fy style noodles since they hold their shape well in soup. If using vermicelli style, add them at the very end and cook for only a few minutes more.
• baby bok choy - Use small heads of bok choy, often referred to as "baby", since they are more tender and cook quickly. As a replacement, you can use broccoli or a similar vegetable. See my Thai Chicken Soup for a similar recipe that uses more commonly found American vegetables.

You also need coconut oil, garlic, fresh ginger, chicken or vegetable broth, a red bell pepper, and a lime to make this recipe.

See the recipe card for a full list of ingredients with quantities.

Step-by-Step Instructions

Learn how to make Thai Red Curry Soup in just 4 easy steps!

1. Chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add the chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
2. Spices + aromatics: Add coconut oil, garlic, and ginger. Cook, stirring on occasion, until the garlic is just beginning to turn golden (2-3 minutes). Add red curry paste and cook for 1 minute more, stirring constantly.
3. Vegetables: Add broth, bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 5-7 minutes more, until the noodles and greens are soft.
4. Toppings: Add lime wedges and optional toppings before enjoying warm!

Recipe FAQ's

Here I answered some frequently asked questions about this Thai Red Curry Noodle Soup recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.

Related Thai curry recipes to consider...

Looking for related Thai curry recipes like this Thai Red Curry Soup? Check these out:

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📖 Recipe

Thai Red Curry Soup

Jamie

This Thai Red Curry Soup boasts slippery rice noodles, red curry paste, chicken, and vegetables cooked into a bold and cozy soup.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup, Dinner, Lunch

Cuisine Asian

Servings 5 servings

Calories 419 kcal

Ingredients

  

1x2x3x

• 1 tablespoon coconut oil
• 4 servings chicken breasts or tenders, cut into bite-sized pieces
• 3 cloves garlic , minced
• 1 thumb-sized piece fresh ginger , peeled and minced
• 3 tablespoons Red Thai Curry paste (45 ml)
• 3 cups chicken or vegetable broth (700 mL)
• 1 medium red bell pepper sliced thinly and halved
• 1 14 ounce can full-fat coconut milk (400 ml)
• 2 tablespoons Gluten-free soy sauce or coconut aminos (30 ml)
• 4 servings rice noodles , linguine or stir-fy style (200 grams)
• 3 small heads bok choy , ends trimmed and washed
• 1 lime , cut into wedges

Instructions

 

• Chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add the chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
• Sipces + aromatics: Add coconut oil, garlic, and ginger. Cook, stirring on occasion, until the garlic is just beginning to turn golden (2-3 minutes). Add red curry paste and cook for 1 minute more, stirring constantly.
• Vegetables: Add broth, bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 5-7 minutes more, until the noodles and greens are soft.
• Toppings: Add lime wedges and optional toppings before enjoying warm!

Video

Notes

I recommend preparing all the vegetables first. Once you begin cooking, the process moves quickly!

Storage: Store leftover Thai red curry soup in an airtight container in the refrigerator for up to 3 days. After the first day, the noodles will absorb much of the liquid making the texture more like a traditional noodle curry than soup. It makes for a great take-along lunch for work or school the next day.

Optional toppings: The toppings make this red curry soup even better! Don't skip the lime, and add sliced green onions, basil, and sambal chili sauce if you can.

It's good with tofu too. Fry the tofu separately so it's crisp and add it in at the end.

Nutrition

Calories: 419kcalCarbohydrates: 41gProtein: 42gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 116mgSodium: 1295mgPotassium: 769mgFiber: 3gSugar: 4gVitamin A: 5541IUVitamin C: 68mgCalcium: 114mgIron: 2mg

Keyword red curry soup, thai red curry noodle soup, Thai Red Curry Soup

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