Thai Red Curry Chicken Noodle Soup
Creamy, cozy, and packed with warm spices, this khao soi-inspired Thai Red Curry Chicken Noodle Soup is my shortcut to those rich, deeply aromatic curry noodle flavors. Juicy chicken thighs are seasoned with curry powder, ginger, turmeric, and warm spices, pan-seared until golden, then simmered in a creamy Thai coconut red curry broth with chewy noodles. Finish with a squeeze of lime for a bright contrast to the rich, savory broth. This one-pot noodle soup brings all those bold curry flavors together in a cozy, weeknight-friendly bowl. If you love a cozy bowl of noodles with a little heat, this is an easy one to add to your dinner rotation!
Thai Red Curry Chicken Udon Soup
This yummy Thai Red Curry Chicken Noodle is inspired by khao soi (ข้าวซอย) from Northern Thailand. Khao Soi is a bowl of tender egg noodles and chicken in a rich, coconut-based curry broth, topped with crispy fried noodles. It’s served with lime, pickled mustard greens, shallots, and chili to add a bright, tangy flavor that really cuts through all the creaminess of the rich curry soup.
I wanted a version I could make at home when the craving hits, using ingredients I already have. So, this is a simplified, brothier version that recreates that creamy but bright curry flavor. It’s a one-pot recipe, with pantry ingredients, that you can customize to your own liking with your favorite noodles and vegetables!
Ingredients For Thai Curry Noodle Soup
Curry Marinated Chicken
- 2 chicken thighs boneless, skin-on
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp oil
Red Coconut Curry Noodle Soup
- ½ small onion finely chopped, about ½ cup
- 3-4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp Thai red curry paste
- 1 cup full-fat canned coconut milk
- 2 cups chicken stock plus more if needed
- 2 Servings noodles of choice
Optional Garnishes
- Fresh cilantro
- Red chili flakes or sliced fresh chili
- Lime wedges
Curried Chicken Thighs
My go-to protein for this soup is a pan-fried curry-marinated chicken. I’m using boneless, skin-on chicken thighs that have extra flavor from the skin, and are so easy to eat. Make sure to pat the chicken skin dry before seasoning, which will help the skin get a lot crispier when it hits the pan.
I marinate it with a blend of curry powder, cumin, garlic powder, turmeric, paprika, garlic powder, salt, and pepper. This gives you flavorful chicken with double the curry flavor in every bite. Because both the curry paste and chicken stock can already contain quite a bit of salt, it is better to start the marinating with a little less salt, and adjust saltiness of the finished soup later.
Coconut Red Curry Broth
The best part of the noodle soup is sipping on the rich coconut-based Thai Red Curry Broth. The combination of curry powder and Thai red curry paste gives the broth extra depth: the curry powder adds those warm, earthy spice flavors, while the red curry paste provides aromatics, heat, and a little sweetness. Red curry paste can vary by brand. Some are much spicier or saltier than others. If you are sensitive to spice, start with 1 tablespoon, taste the broth, and add more if desired. Cooking the curry paste briefly in the oil helps bring out its flavor before you add the liquid.
Don’t skip the lime! The coconut milk makes this soup rich and creamy, so a squeeze of fresh lime at the end adds acidity that cuts through that richness, and helps balance everything out.
Noodles To Use
Traditional Khao Soi uses Chinese-style egg noodles that are sometimes fried. But, you can choose your noodles based on the noodle texture you like. Fresh ramen, wheat noodles, rice noodles, or even instant ramen noodles all work well. I honestly just love to eat anything creamy with the thick, chewiness of udon. Keep in mind, every noodle has a different cooking time. If you’re cooking the noodles directly in the soup, always keep an eye on the broth. Noodles release starch and absorb broth as they cook, so the soup will naturally thicken. Keep a little extra chicken stock nearby so you can add more as needed.
For meal prep, cook your noodles separately. If you know you’ll have leftovers, I recommend cooking and storing the noodles separately from the curry broth. Otherwise, the noodles will continue absorbing liquid in the fridge, so you’ll be left with soggy noodles with no leftover soup.
How To Make Thai Curry Chicken Noodle Soup
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Season the chicken on both sides with curry powder, garlic powder, paprika, turmeric, cumin, onion powder, and a small pinch of salt and black pepper.
- Sear the Chicken: Heat the oil in a large pot or deep skillet over medium to medium-high heat. Once hot, place the chicken skin-side down in the pan. Cook without moving it for about 5–6 minutes, or until the skin is deeply golden and releases easily from the pan.
- Flip and Set Aside: Flip and cook the second side for another 2–3 minutes. The chicken does not need to be completely cooked at this point. It will finish cooking in the soup. Remove the chicken and set it aside on a plate.
- Cook the Aromatics: Lower the heat to medium. If there is a large amount of chicken fat in the pan, carefully spoon some out, leaving about 1 tablespoon behind. Add the chopped onion and sauté for 1-2 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and ginger and cook for another 30–60 seconds, just until fragrant. Be careful not to burn the garlic.
- Toast the Curry Paste: Add the red curry paste and stir it into the aromatics. Cook for about 1 minute, stirring constantly.
- Make the Coconut Curry Broth: Pour in the coconut milk and chicken stock. Stir well, scraping the bottom of the pan to release any flavorful browned bits left from cooking the chicken. Bring everything to a gentle simmer. Avoid a hard boil, which can cause the coconut milk to separate.
- Add the Noodles and chicken: Add your noodles and chicken, Continue simmering according to the noodle package instructions, usually around 3–6 minutes, depending on the type of noodle you are using. Optional: You can add some fast-cooking vegetables at the last 1-2 minutes.
- Taste and Finish: Taste the broth and adjust with additional salt and black pepper if needed. If the soup becomes thicker than you like after the noodles cook, simply add another ¼–½ cup chicken stock until it reaches your preferred consistency. Divide the noodles and chicken between two bowls. You can leave the chicken thighs whole or slice them before serving.
- Serve: Top with cilantro, chili flakes or fresh chili, and a generous squeeze of fresh lime. Serve immediately and enjoy!
Southeast Asian Recipes To Try At Home
Thai Chicken Red Curry Noodle Soup
By Tiffy Cooks
Equipment
- Pumpkin Dutch Oven
Ingredients
Curry Marinated Chicken
- 2 chicken thighs boneless, skin-on
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp oil
Red Coconut Curry Noodle Soup
- ½ small onion finely chopped, about ½ cup
- 3-4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp Thai red curry paste
- 1 cup full-fat canned coconut milk
- 2 cups chicken stock plus more if needed
- 2 Servings noodles of choice
Optional Garnishes
- Fresh cilantro
- Red chili flakes or sliced fresh chili
- Lime wedges
Instructions
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Season the chicken on both sides with curry powder, garlic powder, paprika, turmeric, cumin, onion powder, and a small pinch of salt and black pepper.
- Sear the Chicken: Heat the oil in a large pot or deep skillet over medium to medium-high heat. Once hot, place the chicken skin-side down in the pan. Cook without moving it for about 5–6 minutes, or until the skin is deeply golden and releases easily from the pan.
- Flip and Set Aside: Flip and cook the second side for another 2–3 minutes. The chicken does not need to be completely cooked at this point because it will finish cooking in the soup. Remove the chicken and set it aside on a plate.
- Cook the Aromatics: Lower the heat to medium. If there is a large amount of chicken fat in the pan, carefully spoon some out, leaving about 1 tablespoon behind. Add the chopped onion and sauté for 1-2 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and ginger and cook for another 30–60 seconds, just until fragrant. Be careful not to burn the garlic.
- Toast the Curry Paste: Add the red curry paste and stir it into the aromatics. Cook for about 1 minute, stirring constantly.
- Make the Coconut Curry Broth: Pour in the coconut milk and chicken stock. Stir well, scraping the bottom of the pan to release any flavorful browned bits left from cooking the chicken. Bring everything to a gentle simmer. Avoid a hard boil, which can cause the coconut milk to separate.
- Add the Noodles and chicken: Add your noodles and chicken, Continue simmering according to the noodle package instructions, usually around 3–6 minutes, depending on the type of noodle you are using. Optional: You can add some fast-cooking vegetables at the last 1-2 minutes.
- Taste and Finish: Taste the broth and adjust with additional salt and black pepper if needed. If the soup becomes thicker than you like after the noodles cook, simply add another ¼–½ cup chicken stock until it reaches your preferred consistency. Divide the noodles and chicken between two bowls. You can leave the chicken thighs whole or slice them before serving.
- Serve: Top with cilantro, chili flakes or fresh chili, and a generous squeeze of fresh lime. Serve immediately and enjoy!
Notes
- spinach
- bok choy
- napa cabbage
- bean sprouts
- snow peas
