thai curry noodle soup

Hands up. Who doesn’t love brothy Asian soups? Who doesn’t  love Thai red curry? If your hand is still down Thai curry noodle soup is for you.

It’s not complicated at all. Weeknight simple in fact. Some chicken stock. Coconut milk, A bit of Thai red curry paste and a pot.

Chicken if you want it. Noodles of course. Kaffir lime leaves if you can find them. They really do lend a little something special. Not a deal breaker though.

After that it’s all about the garnishes. Mint. Cilantro. Green chilies. Whatever you like. This isn’t baking. There’s no penalty if you deviate from the recipe. It’s a guideline.

Go with what you like. Hotter?  More chili paste. No lime leaves? Roll with it. You’ll live. Take this where you want. Where you feel like going. Thai curry noodle soup. Make it your own.


When you crave a delicious asian noodle soup Thai curry noodle soup delivers.

When you crave a delicious asian noodle soup Thai curry noodle soup delivers.

When you crave a delicious asian noodle soup Thai curry noodle soup delivers.
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5 from 1 vote

thai curry noodle soup

Thai curry noodle soup is as mild or as intense as you like. Red curry paste isn't blazing hot so try a little extra and see what you think. You can also make it with green or yellow curry paste - just make sure to adjust for heat levels...
Course Main
Cuisine Thai
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 749kcal
Author romain | glebekitchen


Curry noodle soup

  • 3 cups chicken stock
  • 6-7 kaffir lime leaves
  • 3-4 Tbsp fish sauce
  • 4 boneless skinless chicken breasts or thighs
  • 2-3 Tbsp red thai curry paste
  • splash of oil
  • 2 14 oz cans coconut milk
  • 8-10 oz rice noodles


  • cilantro
  • mint
  • lime
  • fresh green chilies
  • bean sprouts
  • green onions


  • Pour boiling water over the noodles. Let stand until soft. Rinse under cold water.
  • Heat the chicken stock, fish sauce and kaffir lime leaves in a medium sauce pan.
  • Poach the chicken until just done - 160 for breasts, 170 for thighs. Use your instant read thermometer.
  • Slice the chicken into bite size pieces.
  • Reserve the cooking liquid.
  • Heat a splash of vegetable oil in a saucepan large enough to hold the reserved cooking liquid and coconut milk. Add the curry paste and fry briefly.
  • Add the coconut milk and cooking liquid and bring to a boil.
  • Taste for salt and add more fish sauce if required.
  • Warm the chicken in the simmering coconut milk broth.


  • Rinse the rice noodles in hot water if they have cooled. Mound the noodles in the middle of the bowl. Top with chicken and ladle broth overtop. Garnish as you like.


Serving: 4g | Calories: 749kcal | Carbohydrates: 53g | Protein: 56g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 144mg | Sodium: 1493mg | Potassium: 1293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 4.5mg | Calcium: 65mg | Iron: 5.7mg


2 thoughts on “thai curry noodle soup”

  1. 5 stars
    No love for this? Am surprised. Tried it at the weekend and both a doddle to make and delicious. Plenty of fish sauce for the win 🙂

    Used mint, lime and spring onions to garnish. Added a few seeded and sliced bird eye chillis to the broth to liven it up.

    Thanks again for another solid recipe. Much appreciated 👍

    • It’s an old one from the very beginning of the blog that I haven’t gotten around to updating so I’m delighted to see you give it a bit of love. Thank you. Your version sounds amazing!

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