Cozy Thai Red Curry Noodle Soup with Chicken, Coconut Milk & Herbs

This Cozy Thai Red Curry Noodle Soup with Chicken, Coconut Milk & Herbs is a warm, comforting bowl of flavor-packed goodness. I love how the creamy coconut milk, bold red curry paste, and tender chicken come together with noodles and fresh herbs to create a nourishing and deeply satisfying dish. It’s the kind of meal I crave when I want something both cozy and exciting.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of creamy, spicy, savory, and fresh. It’s quick to make, super filling, and full of Thai-inspired flavor. The coconut milk adds a rich base, the red curry paste brings the heat, and the herbs brighten the whole dish. It’s a one-pot meal that feels like comfort food but tastes like something from a restaurant.

Ingredients

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

• Boneless, skinless chicken breasts or thighs, sliced thin

• Thai red curry paste

• Coconut milk (full-fat for richness)

• Chicken broth or stock

• Garlic, minced

• Ginger, grated

• Onion, sliced

• Fish sauce

• Brown sugar or coconut sugar

• Rice noodles or ramen noodles

• Lime juice

• Fresh herbs (cilantro, Thai basil, or mint)

• Green onions, sliced

• Fresh chili or chili flakes (optional for heat)

• Oil for cooking

Directions

1. I start by heating a bit of oil in a large pot over medium heat. I sauté the onions until softened, then add garlic and ginger and cook for about 30 seconds until fragrant.

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

3. I add the chicken slices and stir to coat them in the curry mixture. I cook for a few minutes until the chicken is no longer pink.

4. I pour in the coconut milk and chicken broth, then stir in fish sauce and sugar.

5. I bring everything to a gentle simmer and let it cook for about 10–15 minutes, until the chicken is fully cooked and tender.

6. While the soup simmers, I cook the rice noodles separately according to the package instructions, then drain and set them aside.

7. I squeeze in fresh lime juice to brighten the soup, then taste and adjust seasoning if needed.

8. I divide the noodles among serving bowls, then ladle the hot soup over them.

9. I finish by topping each bowl with fresh herbs, green onions, and optional chilies for heat.

Servings and timing

This recipe makes about 4 generous servings. Prep time takes 10–15 minutes, and the soup is ready in about 30 minutes from start to finish—perfect for a quick, comforting dinner.

Variations

Sometimes I swap the chicken for shrimp or tofu, depending on what I have on hand. I also like adding vegetables like baby spinach, mushrooms, red bell pepper, or shredded carrots for more texture and color. If I want it spicier, I stir in a spoonful of chili paste or top with sliced Thai chilies.

storage/reheating

I store the soup and noodles separately in airtight containers in the fridge for up to 3 days. When reheating, I warm the soup in a saucepan over medium heat and briefly reheat the noodles in hot water or the microwave. Keeping them separate prevents the noodles from soaking up too much broth.

FAQs

Can I use curry powder instead of red curry paste?

No, curry powder won’t give the same depth of flavor. I always use Thai red curry paste for that authentic taste and color.

Can I use light coconut milk?

Yes, I’ve used light coconut milk for a lighter version, but it won’t be as rich and creamy. Full-fat gives the best texture.

Is this soup very spicy?

It depends on the brand of curry paste I use. Some are spicier than others. I start with a smaller amount and add more if I want extra heat.

Can I make this vegetarian?

Yes, I replace the chicken with tofu and use vegetable broth instead of chicken broth. The flavor is still amazing and satisfying.

What noodles work best?

I usually use rice noodles or ramen-style noodles. Both work great, but I avoid overcooking them to keep the texture right.

Conclusion

This Cozy Thai Red Curry Noodle Soup with Chicken, Coconut Milk & Herbs is a perfect blend of bold, comforting, and fresh. It’s quick to make, incredibly flavorful, and exactly the kind of meal I turn to when I want something hearty but not heavy. Whether it’s a chilly evening or I just want a cozy bowl of something vibrant, this soup always delivers.

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