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    Home > Recipes > Thai

    Thai Curry Noodle Soup with Chicken

    Published: Feb 13, 2018 · Modified: Jul 18, 2022 · by Jess Smith · Jump to Recipe · 5 Comments · This post may contain affiliate links.

    1.1K shares
    Thai Curry Noodle Soup with Chicken in a white bowl
    Thai Curry Noodle Soup with Chicken in a white bowl
    Thai Curry Noodle Soup with Chicken in a white bowl
    Thai Curry Chicken Noodle Soup

    Warm, fragrant, and completely irresistible - that's a bowl Thai Curry Noodle Soup with Chicken. It's all wrapped up in a dinner package that takes less than 30 minutes.

    Thai Curry Noodle Soup with Chicken in a white and blue bowl

    If you're thinking that Thai food has to be complicated, allow me to present Exhibit A. This bowl of weeknight-friendly curry noodle soup contains all the Thai food rockstars:

    Creamy coconut milk
    Fragrant curry paste
    Tender chicken
    Soft and slightly chewy noodles (slurp-able noodles to be exact)
    A bit of spice (just a bit, but feel free to add more if you like heat!)

    This curry noodle soup is really just an outline. Just like so many Thai recipes, including many curries (see this Thai red curry chicken recipe for a great example), this is a foundation for a Thai meal that you can customize any way you like. Change up the protein - use tofu if you'd like it vegetarian. Toss in some veggies you need to use up - just about any will do! Change up the noodles to try something new.

    I'm always curious to try new noodles from the Asian grocery store. These were in the refrigerated section and had this great springy texture - perfect for the soup.

    Banh Pho Tuoi Noodles
    Thai Curry Noodle Soup with Chicken in a white bowl

    How to Make Thai Curry Noodle Soup

    There are basically just three simple steps to making curry noodle soup.

    1. Cook noodles
    2. Make the soup base (packed with flavorful aromatics from curry paste, fresh ginger, and spices)
    3. Add stock and coconut milk and chicken to soup base

    Then get your spoon and chopsticks ready! Thai food is rarely served with chopsticks, but noodle soups are a major exception. Chopsticks are perfect here. Pile some noodles on a spoon, dip it into the soup. Enjoy the perfect bite!

    Thai Curry Noodle Soup with Chicken in a bowl with a spoon and chopsticks

    More Easy Thai Recipes

    • How to Make Thai Fried Rice
    • 20 Minute Thai Chicken Peanut Noodles
    • Thai Cashew Chicken
    • Pad See Ew
    • Thai Basil Chicken (Pad Krapow Gai)

    Favorite Tools

    • Joyce Chen Carbon Steel Wok
    • Wok Spatula 
    Thai Curry Noodle Soup with Chicken in a white bowl
    Print Recipe
    5 from 2 votes

    Thai Curry Noodle Soup with Chicken

    Warm, fragrant, and totally slurp-able. If slurp-able is a thing, then this bowl of curry noodle soup is it. And all wrapped up in a dinner package that takes less than 30 minutes.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Dish
    Cuisine: Thai
    Keyword: 30-minute meal, easy dinner, easy noodle recipe, easy soup
    Servings: 4 servings
    Calories: 465kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8.50

    Equipment

    • Wok or Large Skillet

    Ingredients

    • 6 oz Rice Stick Noodles (Vietnamese noodles or labeled "Pad Thai" rice noodles)
    • 1 tablespoon Red Curry Paste (see note)
    • 1 clove Garlic, chopped
    • 1 teaspoon Fresh Ginger, grated
    • 1 teaspoon Ground Coriander
    • ½ teaspoon Ground Turmeric (optional)
    • ½ teaspoon Salt
    • 1 tablespoon Oil (see note)
    • 1 cup Coconut Milk (light or regular)
    • 1 ½ cup Chicken Stock
    • 1 lb Chicken breast, boneless and skinless, chopped
    • 1 tablespoon Fish Sauce (sub soy sauce or Tamari for a gluten-free option)
    • 2 teaspoon Lime juice
    • Sliced chili peppers, green onions, or cilantro, for serving (optional)

    Instructions

    • Cook noodles according to package directions. (Note: Many rice noodles just need to be soaked in boiling water. The length of time will vary depending on how thick they are.)
    • Make soup base: Combine curry paste, garlic, ginger, ground coriander, ground turmeric, and salt.
    • Heat a wok over medium-high heat.
    • Add oil and then soup base. Cook for 2 minutes until fragrant.
    • Add coconut milk and bring to a simmer. Stir in stock and chicken and reduce heat to low-medium so the soup is barely simmering. Simmer until chicken is cooked through, 8 to 10 minutes.
    • Remove soup from heat and stir in fish sauce and lime juice. Taste and season with a pinch of salt, if needed. (The amount of salt you need will vary, but you may need some extra to bring out all of the flavors in the soup. Some curry pastes already include salt in their ingredients, so those may already be sufficiently salty.)
    • Divide cooked noodles between serving bowls. Ladle soup and chicken over noodles.
    • Serve with chilis, sliced green onions, or cilantro on top if you'd like.

    Notes

    Red Curry Paste - Look for red curry paste in the international aisle at most grocery stores or at Asian markets. Brands made in the U.S. tend to be less spicy than those imported from Thailand, so be sure to adjust the amount you use accordingly. You can also sub green or yellow curry paste in this soup.
    Oil - Any type of cooking oil (vegetable, peanut, canola, or sunflower for example) will work. However, coconut oil gives this dish even more authentic flavor. If you are using regular coconut milk, open the can carefully and you may notice that it has separated into a thick layer of coconut cream / oil on top and a thinner layer of coconut milk on the bottom. In this case, use a tablespoon of that thick layer on top as the "oil" to start your curry. You'll be rewarded with even more rich coconut flavor!

    Nutrition

    Calories: 465kcal | Carbohydrates: 43g | Protein: 30g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 991mg | Potassium: 698mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg

    In honor of #thaifoodmonth, we took ourselves out last (FREEEZING) Saturday and had a big family lunch at a local Thai restaurant. I ate my weight in Thai food. Molly and Clara ate their weight in sticky rice.

    Molly and Clara eating sticky rice
    Molly and Clara eating sticky rice

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Sheila

      February 16, 2018 at 10:29 am

      This is my favorite and I would have to agree that this is definitely slurpable which I really, really love. Thank you for sharing this. Would love to make this Thai Curry Noodle Soup tonight.

      Reply
      • Jess

        February 20, 2018 at 9:12 am

        You and me both Sheila! Mmm - love that slurpable quality.

        Reply
    2. Martha Clark

      March 04, 2018 at 6:02 pm

      5 stars
      Yum! Going to make this for dinner tomorrow night. Finally a use for the leaves off my little kaffir lime trees. They barely made it through the winter and I have a lot of leaves that are looking a bit worse for wear.

      Thanks Jess! Just found your website and you've given me the cooking bug again. 🙂

      Reply
      • Jess

        March 05, 2018 at 10:12 am

        You have kaffir lime trees, Martha? I'm quite jealous. 😉 LOVE that flavor! I'm so glad I could contribute to an increase in the cooking bug, especially when you've got so much potential with those lime leaves!

        Reply

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