Thai Red Curry Noodle Soup (Printable)

Tender grilled chicken and creamy coconut blend in a bold Thai red curry with rice noodles and fresh herbs.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1 tablespoon fresh lime juice

→ Soup Base

06 - 1 tablespoon vegetable oil
07 - 3 tablespoons Thai red curry paste
08 - 1 small onion, thinly sliced
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 4 cups chicken broth
12 - 1 can (13.5 fl oz) coconut milk
13 - 1 tablespoon fish sauce
14 - 2 teaspoons brown sugar
15 - 1 red bell pepper, thinly sliced
16 - 1 medium carrot, julienned
17 - 7 ounces rice noodles

→ Garnish

18 - 2 spring onions, thinly sliced
19 - 1/2 cup fresh cilantro leaves
20 - 1 lime, cut into wedges
21 - 1 fresh red chili, sliced (optional)

# Steps:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with vegetable oil, season with salt, pepper, and lime juice. Grill 5 to 6 minutes per side until cooked through and charred. Rest and slice thinly.
02 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add sliced onion and sauté until softened, about 2 to 3 minutes. Stir in minced garlic and grated ginger; cook for 1 minute.
03 - Add Thai red curry paste to pot and cook 1 to 2 minutes until fragrant.
04 - Pour in chicken broth and coconut milk, stirring to blend. Add fish sauce and brown sugar. Bring mixture to a gentle simmer.
05 - Add red bell pepper and julienned carrot, simmer for 5 minutes until vegetables are tender but crisp.
06 - Prepare rice noodles according to package directions. Drain and set aside.
07 - Divide noodles between serving bowls. Ladle hot soup and vegetables over noodles. Top with sliced grilled chicken. Garnish with spring onions, cilantro, lime wedges, and fresh chili if desired. Serve immediately.

# Expert Advice:

01 -
  • The grilled chicken adds a smoky, caramelized contrast that makes the creamy broth taste even more complex than it is.
  • It comes together in under an hour, which feels almost unfair given how impressive it looks and tastes.
  • One bowl satisfies completely—it's got protein, vegetables, noodles, and enough personality to feel like a celebration.
02 -
  • The curry paste must be toasted in oil first or it tastes raw and bitter—those 1 to 2 minutes matter more than you'd expect.
  • Don't cook the vegetables longer than 5 minutes or they turn mushy and lose the textural contrast that makes each spoonful interesting.
  • The fresh lime and cilantro at the end aren't garnish, they're what makes your homemade version taste restaurant-quality.
03 -
  • If you want extra depth, you can substitute about 1 cup of the chicken broth with fish stock, which deepens the umami without making things taste fishy.
  • Leftover curry broth freezes beautifully for up to three months, so make double and you'll have weeknight bowls ready whenever you need comfort.

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