This cozy Thai Red Curry Noodle Soup combines the rich, aromatic flavors of Thai red curry paste with creamy coconut milk and tender rice noodles. It’s a warming bowl of comfort that’s both satisfying and surprisingly simple to make at home.

Ingredients

For the Soup Base:

• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 1 tablespoon minced ginger
• 4 garlic cloves, minced
• 1 lemongrass stalk, bruised and cut into 4-inch pieces
• 2 (14 oz) cans coconut milk
• 4 cups chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 2 kaffir lime leaves (optional)

For the Noodles and Toppings:

• 8 oz rice noodles
• 1 lb chicken breast, thinly sliced (or tofu for vegetarian version)
• 2 cups mixed vegetables (such as bell peppers, mushrooms, snap peas)
• Fresh lime juice, to taste
• Fresh cilantro leaves
• Thai basil leaves
• Bean sprouts
• Sliced red chilies
• Lime wedges

Instructions

1. Prepare the Aromatics:

• Heat oil in a large pot over medium heat
• Sauté curry paste, ginger, and garlic until fragrant (2-3 minutes)
• Add lemongrass and stir to combine

1. Build the Soup Base:

• Pour in coconut milk and broth
• Add fish sauce, sugar, and kaffir lime leaves
• Bring to a gentle simmer, stirring occasionally

1. Cook the Protein:

• Add sliced chicken (or tofu) to the simmering soup
• Cook until just done (about 5-7 minutes)

1. Add Vegetables and Noodles:

• Add your chosen vegetables
• Cook rice noodles according to package instructions in a separate pot
• Drain noodles and divide among serving bowls

1. Final Assembly:

• Ladle hot soup over noodles
• Top with fresh herbs, bean sprouts, and chilies
• Serve with lime wedges

Pro Tips

• Use fresh lemongrass and kaffir lime leaves if possible for the most authentic flavor
• Don’t overcook the rice noodles – they should be just tender
• Adjust the amount of curry paste to your desired spice level
• Fish sauce can be replaced with soy sauce for a vegetarian version

Storage and Reheating

• Store soup base separately from noodles
• Soup base keeps in refrigerator for up to 3 days
• Reheat gently on stovetop, adding extra broth if needed
• Cook fresh noodles when ready to serve

Common Questions

Can I make this vegetarian?
Yes! Use vegetable broth, replace fish sauce with soy sauce, and use tofu instead of chicken.

Can’t find kaffir lime leaves?
While they add authentic flavor, you can omit them or use lime zest as a substitute.

Is this very spicy?
The heat level depends on your curry paste – start with less and add more to taste.

Can I make this ahead?
Prepare the soup base ahead, but cook noodles fresh when serving.

This soup is endlessly customizable – feel free to adjust the protein, vegetables, and spice level to your taste. The key is building a flavorful base with the curry paste and aromatics, then layering in your chosen ingredients.

Remember to taste and adjust seasonings before serving – Thai cuisine is all about balancing sweet, sour, salty, and spicy flavors to your preference.