Thai Red Curry Noodle Soup

Thai red curry noodle soup is one of those dishes that feels like a warm hug in a bowl. It’s rich, creamy, spicy, and filled with comforting noodles, tender veggies, and bold curry flavor. Whether I’m craving something cozy on a rainy day or a quick flavorful meal during the week, this soup always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s fast, versatile, and full of depth without being complicated. The red curry paste brings bold spice, the coconut milk adds creaminess, and the noodles turn it into a full, hearty meal. It’s easy to customize with whatever vegetables or protein I have on hand, and it comes together in just one pot. The balance of spicy, sweet, and savory flavors makes this soup one of my absolute favorites.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red curry paste

• Coconut milk (full fat for extra creaminess)

• Chicken or vegetable broth

• Garlic, minced

• Ginger, minced

• Onion, sliced

• Rice noodles or ramen-style noodles

• Bell peppers, thinly sliced

• Carrots, julienned or thinly sliced

• Baby spinach or bok choy

• Soy sauce or fish sauce

• Lime juice

• Olive oil or sesame oil

• Optional: cooked chicken, tofu, or shrimp for added protein

• Optional: fresh cilantro, Thai basil, or chili flakes for topping

Directions

1. I start by heating oil in a large pot over medium heat. I sauté the garlic, ginger, and onion until fragrant, about 2–3 minutes.

2. I stir in the red curry paste and cook it for another minute to release the flavor.

3. I pour in the broth and coconut milk, stirring until smooth.

4. I bring the mixture to a gentle simmer, then add the vegetables and soy or fish sauce.

5. I let it simmer for 5–7 minutes until the vegetables are tender.

6. I add the noodles and cook according to the package directions, usually about 3–5 minutes.

7. I stir in lime juice, taste, and adjust seasoning if needed.

8. I serve it hot, topped with herbs, chili flakes, or protein if using.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add shredded chicken or tofu to boost the protein. I’ve also made it with mushrooms, zucchini, or snap peas depending on what’s in the fridge. For extra heat, I add a spoonful of chili garlic sauce or a sliced red chili. I’ve also used different noodles—soba, egg noodles, even spaghetti in a pinch. If I want a thicker broth, I let it simmer a little longer before adding the noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To avoid soggy noodles, I keep them separate if I’m storing the soup ahead of time. When reheating, I warm the broth on the stove or in the microwave and add the noodles just before serving. A splash of broth or coconut milk can help freshen it up.

FAQs

What type of noodles work best?

I usually use rice noodles, but ramen or even wheat noodles work well. Just adjust cooking times based on the type.

Can I use green or yellow curry paste instead?

Yes, I’ve tried both, and they’re great. Red curry is spicier, while yellow is milder and slightly sweeter.

Is this soup very spicy?

It has a gentle heat, but I can make it milder by using less curry paste or adding more coconut milk.

Can I make it vegetarian or vegan?

Definitely. I use vegetable broth and tofu or extra veggies, and I swap fish sauce with soy sauce or tamari.

Can I freeze Thai red curry noodle soup?

I freeze the broth without the noodles, since noodles can get mushy when thawed. I add freshly cooked noodles when I’m ready to eat.

Conclusion

Thai red curry noodle soup is bold, comforting, and incredibly easy to make. It’s the kind of meal that warms me up and satisfies all my cravings in just one bowl. With rich coconut broth, spicy curry, and slurp-worthy noodles, it’s always a hit—whether I’m cooking for myself or serving it to friends.