This Thai Red Curry Soup tastes just like it came from your favorite Thai restaurant. It’s made with tender pieces of chicken, rice noodles, creamy coconut milk, red curry paste, and veggies. Thai curry soup is so simple, and easy enough to have any night of the week.
Thai Red Curry Soup has become one of my families favorite noodle soup recipes. There is something so comforting about a hearty bowl of Thai noodle soup that’s packed with delicious curry flavor. Best of all, it is so easy to make and you can have Thai food at home any night of the week. If you love this recipe, you are going to love our Thai Peanut Curry and Easy Spicy Thai Peanut noodles.
Ingredients for Thai Red Curry Soup
- Oil: I like to use extra virgin olive oil, but vegetable oil or coconut oil works well.
- Boneless Skinless Chicken Breasts: I always have chicken breasts in my freezer, but you can used a rotisserie chicken to save time.
- Salt And Pepper: Needed to season the chicken. Add more or less to taste.
- Minced Garlic: I like to use the minced garlic in a jar. It’s easy to use and I always have minced garlic on hand.
- Yellow Onion: Yellow onion has a sweeter flavor, which goes well in this soup recipe.
- Red Bell Pepper: I prefer red bell pepper in this recipe, but you can also use orange if that’s what you like better.
- Red Curry Paste: You can find red curry paste in the Asian isle of your local grocery store.
- Ground Ginger: I like ground ginger, but you can use fresh if that’s what you prefer.
- Chicken Broth: You can substitute vegetable broth for chicken broth.
- Coconut Milk: Coconut milk is the base in curry recipes. I like to use full fat, but you can use lite coconut milk.
- Rice Sticks: I have found that rice sticks don’t become mushy like rice noodles do. You can find them down the Asian isle of your local grocery store.
- Brown Sugar: Adds a little sweetness to this soup.
- Lime Juice: Adds great flavor and is commonly used in all Thai dishes.
- Fresh Cilantro: I like the flavor of fresh chopped cilantro when serving this soup, but you can leave it out if you prefer.
How to make Thai Curry Soup
- In a large stock pot, add olive oil and cubed chicken breasts. Season chicken with salt and pepper and cook over medium heat until chicken is browned and no longer pink inside. Set cooked chicken aside.
- Add minced garlic, onion, and red bell pepper to the large stock pot and cook for 3-4 minutes or until veggies are tender.
- Stir in red curry paste and ginger and cook for one more minute.
- Stir in coconut milk, chicken broth, and brown sugar. Stir well to combine all ingredients.
- Add chicken and bring to a boil. Reduce heat and simmer about 10 minutes, stirring occasionally.
- Add rice sticks and cook for 5 minutes or until noodles are tender.
- Once noodles are tender, remove from heat and stir in lime juice and fresh chopped cilantro if desired.
- Serve immediately. Enjoy!
What’s in red curry paste?
If you have never used red curry paste before, It’s absolutely delicious and my favorite of the curry flavors. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste. Red curry paste has a medium spice level to it, but when the coconut milk is added to the soup base, it becomes well-rounded with the sweetness of the coconut milk, the depth of flavor from the chicken broth and the tang of the fresh lime juice.
Where can I buy red curry paste?
You can find red curry paste in the Asian isle of your local grocery store. You will also find canned coconut milk and the package of rice sticks down the Asian isle as well. If you have an Asian grocery store near you, you will be able to find all the ingredients there also.
Thai Red Curry Soup
Ingredients
- 2-3 boneless skinless chicken breast, cut into chunks
- 1 Tbsp. extra virgin olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 3 tsp. minced garlic
- 1 medium yellow onion, dices
- 1 large red bell pepper, diced
- 1 Tbsp. ground ginger
- 3 Tbsp. red curry paste
- 1 (13.5) can of coconut milk
- 6 cups low sodium chicken broth
- 3 tsp. brown sugar
- 2 Tbsp. freshly squeezed lime juice
- 8 oz. rice sticks (half of the package)
- 1/4 cup chopped fresh cilantro
Instructions
- In a large stock pot, add olive oil and cubed chicken breasts. Season chicken with salt and pepper and cook over medium heat until chicken is browned and no longer pink inside. Set cooked chicken aside.
- Add minced garlic, onion, and red bell pepper to the large stock pot and cook for 3-4 minutes or until veggies are tender.
- Stir in red curry paste and ginger and cook for one more minute.
- Stir in coconut milk, chicken broth, and brown sugar. Stir well to combine all ingredients.
- Add chicken and bring to a boil. Reduce heat and simmer about 10 minutes, stirring occasionally.
- Add rice sticks and cook for 5 minutes or until tender.
- Once noodles are tender, remove from heat and stir in lime juice and fresh chopped cilantro if desired.
- Serve immediately, Enjoy!
Notes
Nutrition
Have you tried this recipe?
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This looks so flavorful and so delicious! I can’t wait to give this a try! My family is going to love this!
This recipe came just in time! Was craving for a red curry and this nailed the spot with all the right flavors.
Such a delicious and flavourful dish! I’d be happy to eat this every night of the week – it’s so good!
I love a comforting soup like this Thai Curry soup. It looks so inviting and hearty. Perfect for cold winter nights.
I love how quick this is to make despite quite a few ingredients – a great weeknight option.