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Thai Red Curry Chicken Noodle Soup

Thai red curry chicken noodle soup is a glorious recipe that explodes with sweet, hot, salty & sour flavours that so often define Thai food.

Poaching the chicken in the soup helps keep it moist and juicy as well as imparting flavour to the soup, it also keeps the washing up to a minimum!

Overhead Thai chicken noodle soup with sugar snap peas and baby corn.

Thai Curry Chicken Noodles

Many societies around the world have a version of chicken noodle soup. Whether that be Italian, Jewish and of course across the Asian continent.

This red curry chicken noodle soup is inspired by Thai flavours and it is gloriously simple and delicious.

Red curry paste sits at the heart of this Thai chicken noodle soup, I use it a lot, but mainly in Thai-style curry recipes.

I have dishes that range from Thai red duck curry to Thai red prawn curry, I even have some wonderful Thai red curry mussels and a Thai red curry vegetable soup!

It is joined by coconut milk, of course, and this base is used to poach the chicken for the soup.

This gives you loads of time to prep the veggies and noodles.

Once the chicken is poached all you need to do is shred the chicken, throw it all together and give it a few minutes to soften the veggies and dinner is served.

Close-up overhead Thai chicken noodle soup with sugar snap peas and baby corn.

Frequently Asked Questions

Can I use a different type of noodle?

Yes, if you want, I choose rice vermicelli noodles although thicker rice noodles work equally well.

But you could also use wheat or egg noodles in this recipe!

Why do you dry the noodles before adding them to the soup?

Drying rice noodles before reheating them in a stir fry or soup stops them from becoming claggy and stick in the final dish.

I use the same process in my Singapore chow mein recipe.

What curry paste should I use?

I typically use my own Thai red curry paste for this recipe, but this recipe is all about convenience.

My two favourite store-bought brands for Thai red curry paste are Lobo or Maesri. I always have some in my store cupboard and use them for a Thai curry in a hurry.

Can I use chicken breast instead of thighs?

Yes, they have less flavour and as a result, can get lost in this recipe but if you want to use them then fill your boots.

Unless your chicken breasts are huge they will likely take around 5 minutes less to cook. Use a meat thermometer and look for 73°C or 165°F

One final hint!

Try and use reduced salt (sodium) stock if you can, if not dilute the stick less than the packets suggests.

This is not to reduce the salt in the final dish, but to permit you to add fish stock which not only add salt but also a wonderful flavour.

Thai chicken noodle soup with sugar snap peas and baby corn.

Serving Suggestions

I consider this Thai red curry noodle soup to be a pretty filling one-pot main course meal that doesn’t really need any side dishes.

We have veggies, meat, noodles and plenty of soupy stuff to go around.

That does not mean that I serve this dish on its own, I love serving recipes like this with some munchies or starters.

If I have some in the freezer, my first choice would be my Thai inspired fish cakes.

Another choice that is pretty obvious would be some satay skewers. I have recipes for pork satay and tofu satay, both with a peanut dipping sauce. My friend Nicky has some glorious chicken satay skewers if that is your kinda thing.

If you fancy a bit of a project, these Thai spring rolls (Poh Pia Tod) can be made in advance and look awesome!

Close-up overhead Thai chicken noodle soup with sugar snap peas and baby corn.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan.
  • Large bowl to soak the noodles.
  • Kettle to boil the water for the noodles.
  • Colander.
  • Baking tray to dry the noodles.
  • Kitchen knife.
  • Chopping board.
  • Grater.
  • Forks to shred the chicken.
  • Stirring and serving spoons.
  • Weighing scales and or measuring jug, cups and spoons.
Thai red curry chicken noodle soup with sugar snap peas and baby sweet corn.
Yield: 2 Servings

Thai Curry Chicken Noodle Soup Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This simple Thai chicken noodle soup cooks in just 25 minutes and is the perfect spicy belly warmer!


  • 200ml (⅔ Cup + 2 Tbsp) Coconut Milk
  • 100g (¼ Cup + 2 Tbsp) Thai Red Curry Paste
  • 500ml (2 Cups) Chicken Stock
  • 1 Stick Lemongrass
  • 350g (12oz) Boneless and Skinless Chicken Thighs
  • 1 Star Anise
  • 50g (2oz) Dried Rice Vermicelli Noodles
  • 1 (35g) Banana Shallot
  • 75g (7-8 Small) Baby Sweetcorn
  • 15g (Half of a Thimbsized Piece) Ginger
  • 2 Garlic Cloves
  • 1 Lime (Juice Only)
  • Fish Sauce (To Taste)
  • 1½ Tbsp Dark Brown Sugar
  • 1 Medium Hot Red Chilli Pepper
  • 24 Mint Leaves (Plus Extra for Garnish)


  1. Heat a 20cm or 8" saucepan over a medium-high heat and pour in the coconut milk, then bring it to a boil. When the coconut milk is boiling add the Thai red curry paste, stir to combine and cook until the oil begins to separate from the curry paste.
  2. Remove the tough outer layers from the lemongrass, trim up the base and bash it with the blunt edge of a knife, then finely slice it.
  3. Pour the chicken stock and add the star anise and lemongrass to the curry sauce then give everything a stir.
  4. Layer in the chicken thighs, reduce the heat to low and simmer for 25 minutes.
  5. Whilst the chicken is cooking place the rice vermicelli noodles in a bowl and pour over enough boiling water to cover them, then let them soak for 2-3 minutes. Drain the noodles, run them under cold water until cooled, and drain thoroughly. Transfer them to a baking tray or large plate and spread them out to dry a little whilst you prepare the remaining ingredients.
  6. Cut the banana shallot in half, peel it and then cut it into half-moon shapes as finely as you can.
  7. Cut the baby sweetcorn and sugar snap peas into bite sized pieces.
  8. Peel and grate the ginger.
  9. Peel and slice the garlic as thinly as you can.
  10. Remove the seeds from the chilli pepper and then cut it into thin strips.
  11. Finley shred the mint leaves.
  12. After the chicken has been poached remove it and place it on a chopping board.
  13. Season the soup with the lime juice, brown sugar and fish sauce, add these to taste and depending on how salty your stock and curry paste is you may not need fish sauce.
  14. Throw in the sliced shallot, grated ginger, sliced garlic, chilli, baby sweet corn and sugar snap peas and simmer for 3-4 minutes.
  15. Whilst the veggies are simmering shred the chicken with two forks, then after the veggies have had their time add the chicken and noodles, stir and allow to heat for 60 seconds.
  16. Stir through the mint and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 821Total Fat: 39gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 221mgSodium: 2505mgCarbohydrates: 70gFiber: 5gSugar: 20gProtein: 58g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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