Thai Red Curry Noodle Soup Recipe in 30 Minutes
Thai Red Curry Noodle Soup is a creamy, spicy, and comforting one-pot meal made with tender chicken, rice noodles, and a flavorful coconut curry broth. Perfect for a quick and satisfying Thai-inspired dinner in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Lactose
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 lb chicken breast, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 1 tbsp fish sauce (optional)
- 1 tbsp soy sauce
- 1 red bell pepper, sliced
- 1 pack (8 oz) rice noodles
- 1 tsp brown sugar
- Juice of 1 lime
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Heat oil in a large pot over medium heat. Add diced chicken and cook until lightly browned.
- Add garlic and ginger, then stir in Thai red curry paste. Cook for 2–3 minutes until fragrant.
- Add coconut milk and chicken broth, stirring to combine. Add soy sauce, fish sauce (if using), and brown sugar.
- Add sliced red bell pepper and simmer for 10 minutes until veggies are tender.
- Cook rice noodles according to package instructions. Add noodles to the soup and stir in lime juice, green onions, and cilantro. Serve hot.
Notes
- Use tofu instead of chicken for a vegetarian version.
- Adjust the amount of curry paste for more or less spice.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg