Thai Red Curry Chicken Soup is incredibly tasty and not only easy but quick to make. This recipe uses simple whole ingredients that make you feel good about serving it to your family.
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This Red Curry Thai Noodle Soup is so flavorful and packed with nutrients, you won’t even realize how healthy this soup is. With all of the veggies, protein from the chicken, and healthy fat from the coconut milk, this soup will keep you satisfied.
To learn more bout the different types of Thai Curry, check out Allpants. And, if you want a traditional Thai dessert, try this Cendol.
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What We Love About This Red Curry Thai Noodle Soup Recipe
- 20 Minute Soup: Thai Red Curry Chicken Soup can be made in 20 minutes, so quick and easy.
- Family Friendly: You family will love this soup twist on Thai red curry.
- Makes Great Leftovers: This soup is great to keep in the fridge and reheat for lunch throughout the week.
Ingredient Notes for Red Thai Curry Soup
- Olive Oil: Just a simple cooking variety. Or other oil with a high smoke point.
- Onion: Diced.
- Garlic Cloves: Fresh is best, but use the pre-crushed variety in the jar if you need to.
- Red Bell Pepper: Dice in a nice uniform size.
- Fresh Ginger : Again, fresh is best for this recipe.
- Chicken Breast or Chicken Thighs: Use whatever you have on hand or can get at the grocery store.
- Thai Red Curry Paste: You can find this at an Asian market or in the International section of most grocery chains. It has all the spice you need.
- Full-Fat Coconut Milk: Not the kind you drink or put on breakfast cereal, this is in a can in the international isle.
- Chicken Broth: Stock can also be of use in this recipe.
- Broccoli Florets: Again uniform in size. Frozen, thawed or fresh.
- Rice Noodles
Equipment Needed for Thai Red Chicken Curry Soup
- Large Pot or Dutch Oven
- Knife
- Cutting Board
- Wooden Spoon
How to Make Red Curry Thai Noodle Soup
These are the basic steps for making Thai red Curry Chicken Soup. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE THE BASE
In a large pot or dutch oven, add olive oil, salt, onion, garlic, bell pepper, and ginger. Cook for 4-5 until the onions are golden brown. In a separate pot, make the rice noodles according to the package.
STEP 2: ADD CURRY PASTE
Now you will want to add the red curry paste and cook for about a minute. Next add the coconut milk and chicken broth, bring to a simmer then add bite-size pieces of broccoli. Cook for 3-4 minutes.
STEP 3: FINISHING TOUCHES
Once broccoli is tender, you will want to add the rice noodles and remove from heat. Top with cilantro or thai basil and a squeeze of lime juice, serve immediately.
Prep and Storage Tips for Red Curry Sauce Soup
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this Thai Red Curry Soup ahead of time by following the steps as usual and store in airtight container in the fridge for 3-4 days.
HOW TO STORE THIS RECIPE
Store leftover Thai Red Curry Chicken Soup in an airtight container if the refrigerator for 3-4 days.
HOW TO FREEZE THIS RECIPE
If you are planning to freeze this recipe, I recommend leaving out the rice noodles until you reheat this soup. Store in a freezer bag or airtight container for 3 months.
HOW TO REHEAT THIS RECIPE
Reheat Red Thai Curry Soup in a pot on the stovetop over medium heat or reheat in the microwave for 1-2 minutes until hot.
Frequently Asked Questions
This recipe is actually naturally gluten-free as it uses rice noodles. Also, you can replace the noodles with cauliflower rice for even healthier soup that is low-carb.
You can switch in and out any type of veggies you would like, zucchini would be a great addition.
This recipe can easily be doubled or halved, just proportionally increase or decrease ingredients.
Yes, you can absolutely freeze this recipe for thai curry soup, read the notes about foe more information.
Expert Tips for Making This Recipe
- Instant Pot: Make this recipe in an Instant Pot by using the sauté setting and then switching to the pressure cook setting.
- Vegetables: You can adapt the veggies you add to fit your liking, for example you could add zucchini, other bell pepper colors, butternut squash, sweet potato, spinach, kale, carrots, etc.
- Other Additives: A traditional Thai Red Curry recipe typically uses fish sauce, lemongrass, kaffir lime leaves, or shrimp paste, you are welcome to add any of those if you have access. If you like a little hint of sweet try a little brown sugar.
- Coconut milk: Thick full-fat coconut milk from a can is best for this recipe, I do not recommend using coconut milk from a carton, I used the Thai Kitchen brand.
What to Serve with Thai Curry Noodle Soup
- Perfect Brown Rice
- Air Fryer Egg Rolls
- Japanese Coleslaw
- Jasmine Rice
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Thai Red Curry Chicken Soup
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 ½ Tablespoon Olive Oil, divided
- 1 Medium Onion, diced
- 3 Cloves Garlic, minced
- 1 Red Bell pepper, seeded and diced
- 1 Tablespoon Fresh Ginger, diced
- 2 cups Cooked, Chopped Chicken
- 3 –4 Tablespoons Thai Red Curry Paste, we used Blue Dragon brand
- 1-13 oz Can Coconut Milk
- 6 cups Chicken Broth
- 2 cups Broccoli Florets
- 8 oz Rice Noodles
Instructions
- Heat olive oil in a stockpot or dutch oven over medium heat.
- Once hot, add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until onions are golden.
- Add the red curry paste and cook for 1 minute.
- Stir in the coconut milk and chicken broth.
- Increase heat to medium-high and bring to a simmer.
- Reduce heat back to medium and add the broccoli florets and cooked chicken.
- In a separate pot, start cooking the rice noodles according to package directions. (Optionally, you can cook it directly in the soup but the noodles will release starch that will slightly thicken the soup.)
- Cook soup until broccoli is tender, about 3-4 additional minutes, then add the cooked rice noodles.
Expert Tips
- Instant Pot: Make this recipe in an Instant Pot by using the saute setting and then switching to the pressure cook setting.
- Vegetables: You can adapt the veggies you add to fit your liking, for example you could add zucchini, other bell pepper colors, butternut squash, sweet potato, spinach, kale, carrots, etc.
- Other Additives: A traditional Thai Red Curry recipe typically uses fish sauce, lemongrass, kaffir lime leaves, or shrimp paste, you are welcome to add any of those if you have access.
- Coconut milk: Thick full-fat coconut milk from a can is best for this recipe, I do not recommend using coconut milk from a carton, I used the Thai Kitchen brand.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.