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This red curry soup is easy, delicious, and satisfying! No more need for takeout, because you can make a vibrant, creamy soup with Thai-inspired bold flavors, tender chicken, fresh vegetables, and aromatic spices and herbs with just one pot. Happy cooking!
Why You'll Love This Thai Red Curry Soup
Making Thai Red Curry Noodle Soup at home is such a game-changer, especially when you can use all your favorite wholesome ingredients! This recipe is packed with fresh, colorful veggies, tender chicken breasts for a great protein boost, and rich, creamy full-fat coconut milk. The rice ramen noodles are a perfect gluten-free swap that still keeps it true to those classic Thai flavors. Plus, when you combine it all with fresh garlic, ginger, onion, Thai red curry paste, chicken broth, coconut aminos, lime juice, and a sprinkle of cilantro-get ready for a seriously flavorful bowl of soup.
What I love about making this soup at home is not only how amazing it makes your kitchen smell but also how flexible it is. Want more spice? Just add it! Prefer different veggies? Go for it! You can totally customize it to fit your taste.
And the best part? It's a one-pot wonder and ready in just 30 minutes. Perfect for those busy weeknights when you need something comforting but don't want to spend all night in the kitchen!
For more Thai-inspired dishes, try my Thai-Inspired Gluten Free Turkey Meatballs, Thai Curry Salmon Gluten Free Ramen, or this Easy Thai Pumpkin Chicken Curr for a cozy and delicious Fall dish that everyone will love!
Ingredient Notes
- olive oil: You can also use coconut oil or any neutral oil.
- chicken breasts: You can also use rotisserie chicken.
- minced garlic cloves
- onion
- red bell pepper: If you don't have a red bell pepper on hand you can use any color of bell peppers.
- zucchini
- Thai red curry paste: I like the Thai Kitchen brand. It is an authentic red curry paste that doesn't contain any yucky ingredients. You can find this at most grocery stores.
- fresh ginger
- chicken broth: You can use vegetable broth if you prefer.
- rice ramen noodles: My favorite brand for these is Lotus Foods.
- full fat coconut milk
- coconut aminos: Feel free to use Tamari (gluten-free) or soy sauce if not gluten-free.
- fresh lime juice
- fresh cilantro
See the recipe card below for exact ingredient amounts.
How to Make Red Curry Soup
Step 1: Heat the olive oil over medium heat in a Dutch oven or large saucepan. Add the chicken pieces and sprinkle with salt and pepper.
Step 2: Saute for 4-5 minutes until mostly cooked through and browned. Remove using a slotted spoon and set aside.
Step 3: Add the garlic, onion, bell pepper, and zucchini to the pot. Saute for 2-3 minutes.
Step 4: Add the curry paste and ginger and stir until fragrant.
Step 5: Add the chicken back to the pot along with the chicken broth and the rice ramen noodles.
Step 6: Bring to a boil, then cook over medium heat until the noodles are al dente (they will soften as they sit in the broth), about 4-5 minutes.
Step 7: Add the can of coconut milk, coconut aminos, and lime juice.
Step 8: Stir over medium heat until warmed through. Season with salt and pepper. Serve topped with some fresh cilantro or Thai basil and another squeeze of lime juice and enjoy!
Expert Tips
- For best results, use canned coconut milk instead of the refrigerated version. The refrigerated version tends to be too thin and doesn't give your soup a creamy consistency.
- Fish sauce is used frequently in Thai dishes so if you like it, feel free to add it to your pot of soup a teaspoon at a time until it reaches your desired taste!
- Taste as you go to make sure the spice level is perfect for you. Feel free to add in some crushed red pepper for extra spice.
Serving Tips
- If you're like me and like an extra zesty kick, serve your soup with a side of lime wedges.
- This soup is delicious to dip a gluten-free roll into.
- Green onions are also a great addition to your soup.
Storage Tips
If you plan on having lots of leftovers, I recommend cooking the rice ramen separately and adding it fresh as needed. The noodles absorb a lot of the broth as it sits in the broth / containers in the fridge.
To store leftovers, first let them cool to room temperature and then store them in an airtight container in the refrigerator for up to 4 days. Heat up in a skillet over medium heat until warmed through.
This soup can also be frozen for 2-3 months in an airtight container or freezer bag. When you're ready to eat it, thaw it in the refrigerator overnight before reheating.
Recipe FAQs
Both noodles are gluten-free alternatives to wheat noodles but differ in shape and texture so yes, there is a slight difference!
The spice level can depend on how much Thai red curry paste you use. Start with the called-for amount and add more if you want it spicier. You can also add some red pepper flakes to make it even spicier.
You can! Make sure to use extra firm tofu for best results.
More Flavorful Recipes
Thai-Inspired Red Curry Soup Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 2 lbs chicken breasts, cut into 1-inch cubes
- 4 cloves minced garlic
- ½ onion, diced
- 1 red bell pepper, diced
- 1 zucchini, cut into ¼ inch thick ¼ moon slices
- 2.5 tbsp Thai red curry paste
- 2 tsp fresh ginger, grated
- 6 cups chicken broth
- 4 blocks rice ramen noodles, I like Lotus Foods brand
- 1 can full-fat coconut milk
- 2 tbsp coconut aminos
- 2 tbsp lime juice
- fresh cilantro, for garnish
Instructions
- Heat the olive oil over medium heat in a dutch oven or large pot.
- Add the chicken pieces and sprinkle with salt and pepper. Saute for 4-5 minutes until mostly cooked through and browned. Remove using a slotted spoon and set aside.
- Add the garlic, onion, bell pepper, and zucchini to the pot. Saute for 2-3 minutes.
- Add the curry paste and ginger and stir until fragrant.
- Add the chicken back to the pot along with the chicken broth and the rice ramen noodles. Bring to a boil, then cook over medium heat until the noodles are al dente (they will soften as they sit in the broth), about 4-5 minutes.
- Add the can of coconut milk, coconut aminos, and lime juice. Stir over medium heat until warmed through.
- Season with salt and pepper. Serve topped with some fresh cilantro and enjoy!
Notes
-
- For best results, use canned coconut milk instead of the refrigerated version. The refrigerated version tends to be too thin and doesn't give your soup a creamy consistency.
-
- Fish sauce is used frequently in Thai dishes so if you like it, feel free to add it to your pot of soup a teaspoon at a time until it reaches your desired taste!
-
- Taste as you go to make sure the spice level is perfect for you. Feel free to add in some crushed red pepper for extra spice.
- To store leftovers, first let them cool to room temperature and then store them in an airtight container in the refrigerator for up to 4 days. Heat up in a skillet over medium heat until warmed through.
- This soup can also be frozen for 2-3 months in an airtight container or freezer bag. When you're ready to eat it, thaw it in the refrigerator overnight before reheating.
- If you plan on having lots of leftovers, I recommend cooking the rice ramen separately and adding it fresh as needed. The noodles absorb a lot of the broth as it sits in the broth / containers in the fridge.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This soup is delicious! I added chopped bok choy and next time will add mushrooms and try with tofu. It’s so versatile. Loved it
Another fantastic, flavorful, easy-to-make recipe from Mary! We all loved it and it’ll definitely be on repeat in our house.
Amazing recipe!!!
Ok I have 4 kids aged 8 months to 9 years old. I was shocked that this hit it out of the park with ALL of them. My husband and I added red pepper flakes for more spice but this recipe was perfect for a family. The kids loved it and got seconds. What?!? For sure making again and again
Incredibly delicious!
My one humble suggestion is that if you don’t plan on eating it all at once, and you use the ramen that is suggested, then leave the ramen out and cook a square as needed. They’ll definitely soak up all of your broth if you’re trying to keep leftovers for later.
Also, I put full chicken tenders into the soup, let them cook, and removed and shredded them, instead of doing the chunks. Just a personal preference, but I like the shredded better.
quick, easy, super tasty recipe!
Another big hit! Simple recipe without a lot
of ingredients and so so tasty.
Wanted a healthy soup without carrots, and this was the perfect option! It’s not too spicy, so I added some more chili paste and red pepper flakes (but I like really spicy). Super fresh, healthy, and cozy!
Thanks Katie!!
This soup is so delicious and possibly my new favorite of yours. My boyfriend added it to the list of recipes he’d like us to make again. SO good.
Thanks Betsy!
So I’ve tried almost all of Mary’s recipes and they’re all great, but this time i decided to leave a rating. This soup is PHENOMENAL!! I want to eat it everyday for the rest of the season lol.
Yay! Thanks Yesenia!